Sweet Potato & Bean Tacos with Yahualica Olive Oil Salsa
Sweet Potato & Bean Tacos with Yahualica Olive Oil Salsa
Rated 5.0 stars by 1 users
Cuisine
Mexican
Servings
2-3
Prep Time
20 minutes
Cook Time
40 minutes
The bright intensity of yahualica chiles can be difficult to capture on its own without becoming so hot that it’s too much for some people. To appreciate its sunny heat we pair it with the earthy sweetness of roasted sweet potatoes and creamy beans in weeknight-friendly vegetarian tacos.
Ingredients
-
1 pound sweet potatoes, diced
-
2 Tablespoons olive oil
-
¼ teaspoon Yahualica Chile de Arbol Flakes
-
½ red onion, diced
-
1 clove garlic, minced
-
½ teaspoon dried oregano
-
¼ teaspoon ground cumin
-
1 15-ounce can black or pinto beans, drained and rinsed or two cups cooked beans
-
8 small tortillas
-
Yahualica Olive Oil Salsa (recipe below)
-
Toppings: Crumbled queso fresco or Cotija cheese, sliced radish, sliced avocado, toasted pepitas, cilantro, and wedges of lime
-
2 Roma tomatoes, each chopped into 4 large pieces
-
1 small yellow onion, quartered
-
2-4 cloves garlic, peeled
-
2-4 Tablespoons Yahualica Chile de Arbol Flakes
-
¼ cup white or white wine vinegar
-
¼ cup water
-
1 Tablespoon lime juice
-
½ cup olive oil
-
½ teaspoon salt
For the Tacos
For the Yahualica Olive Oil Salsa
Directions
For the Tacos
Sweet Potatoes: Preheat oven to 425F and line a rimmed baking sheet with parchment paper or foil. Toss sweet potatoes with 1 Tablespoon of olive oil, yahualica chile flakes, and salt. Arrange in a single layer and roast, tossing once once or twice, until the sweet potatoes are tender and beginning to brown, about 20 minutes. Once potatoes are ready, remove them from the oven and set aside.
Beans: Meanwhile, warm 1 Tablespoon of olive oil in a saucepan over medium heat. Add red onion and a sprinkle of salt. Cook, stirring occasionally, until the onion has softened and is turning translucent, about 5 minutes. Add garlic, oregano, and cumin and stir to coat. Pour in the beans and add a splash of water. Stir, cover, and reduce heat to a gentle simmer. After beans have simmered for about 10 minutes, mash up some of the beans with a fork or back of a wooden spoon. Remove from heat, season with salt and a squeeze of lime juice and cover until you’re ready to serve.
Tortillas: Warm tortillas either on a large skillet over medium heat or directly over a low flame on a gas range. Stack the warm tortillas on a plate and cover with a tea towel to keep warm.
Assembly: To assemble tacos, spread beans on each tortilla, then add some sweet potato. Top with Yahualica Olive Oil Salsa (recipe below), crumbled queso fresco or cotija cheese, sliced radishes, sliced avocado, toasted pepitas, and cilantro. Serve with lime wedges for squeezing over the top.
Yahualica Olive Oil Salsa
Under the broiler, roast chopped tomatoes and onion until they are softened and partially blackened, about 10 minutes. Transfer to a blender.
In a small skillet over medium heat, fry garlic cloves in a little olive oil until lightly browned outside. Add garlic to the blender. Turn heat to low and add the chile flakes to the frying pan with the remaining oil from garlic until just warmed, about 15-20 seconds, and then add to the blender. Be careful - this will be spicy in the air! Have your vent hood on if you have one.
Pulse ingredients in blender to chop, then puree until smooth. Once smooth, add vinegar, water, lime juice, and salt. Puree again. With blender running, slowly drizzle in olive oil so that it emulsifies. Store salsa in refrigerator.
