Food Friday: Sweet Potato Tacos with Chipotles in Adobo

If there’s one thing I can tell you about Austinites and food, it’s that they really like their tacos. Breakfast, lunch or dinner is irrelevant – there’s a taco for every time of day and every occasion. Luckily, I love tacos. They’re filling, super cheap and easy to make and very versatile – you can put just about anything on a fresh tortilla and have it taste delicious. So, that’s exactly what I’ve been doing – experimenting in the kitchen with a variety of taco fillings. It’s been a lot of fun.

This is one of our favourites so far. Sweet potatoes are right in season at the moment, so they’re cheap and plentiful and tasty. Their sweetness combines well with the savoury starchiness of the beans and the smokey bite of the chipotle. Which reminds me, there’s a definite kick to the chipotles in adobo, so if you don’t like your food with a bit of heat, I’d recommend halving the quantity in this (or even quartering if you’re just not that into spicy food).

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Sweet Potato Tacos with Chipotles in Adobo

{Ingredients}

1 medium-large sweet potato, chopped into small chunks

1 medium yellow onion, finely chopped

1 200g can chipotles in adobo sauce

1 400g can corn kernels

1 400g can beans (black beans, kidney beans etc)

1 800g can diced tomatoes

fresh tortillas

1 medium avocado

feta cheese to taste

salt and pepper to taste

{Preparation}

Lightly coat sweet potatoes with oil. Roast at 400F (about 200 Celsius) for about 30 minutes or until soft (sorry I can’t be more specific here – my oven has a busted door at the moment that lets all the nice warm air out, so it’s hard to judge. The downside of renting? Having to wait for other people to fix things!).

While the sweet potato is roasting, sauté onion in a fry pan with a little olive oil until soft and transparent. Add chipotles in adobo and stir through, breaking up the chillies into smaller pieces with the spoon. Add the can of tomatoes and leave to simmer on low heat. Drain the corn and the beans and then add them to the frypan as well. Leave to simmer until the sweet potato is done, stirring occasionally. The longer it simmers, the less ‘wet’ the tacos will be.

Once the sweet potato is soft and slightly roasted around the edges, add to the frypan. Stir through, adding a little salt and pepper to taste.

Serve the mix on fresh tortillas, sprinkled with feta cheese and sliced avocados. Enjoy!

{Serves 6}

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*NB: Please, please excuse my awful food photography. I’m working on it, I promise, but these skills take time! In the meantime, please be assured that these meals taste much better than they look!

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3 thoughts on “Food Friday: Sweet Potato Tacos with Chipotles in Adobo

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