I have the bad habit of not thinking about what to make for dinner until I’m driving home from work and starving, which means I need something that’s quick and doesn’t requiring defrosting meat or picking up ingredients at the store. This recipe is the result of my lack of planning, and surprisingly, it turned out really well, even though I basically threw together whatever ingredients I could find. I’m actually looking forward to eating the leftovers tonight!
Sweet Potato and Chickpea Tacos
2014-06-11 06:06:34
Serves 6
Prep Time
10 min
Cook Time
20 min
Ingredients
- 2 sweet potatoes, peeled and diced into 1-inch pieces
- 1 can of chickpeas, drained and rinsed
- 2 tablespoons of olive oil
- 1 green pepper, chopped
- ½ medium white onion, chopped
- ½ cup frozen corn
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 2 cloves of garlic, minced
- 1 chipotle pepper in adobo, minced
- 1 tablespoon of adobo (from the can of chipotle peppers)
- 1/2 teaspoon salt
- Ground black pepper
- 1 teaspoon of fresh cilantro, minced
- Corn tortillas
- Avocado (optional)
- Shredded sharp cheddar cheese (optional)
- Sour cream (optional)
- Sliced green onions (optional)
Instructions
- Add the diced sweet potatoes to a medium pot of water and bring to a boil. Cook for about 10 minutes until the potatoes are tender. Drain potatoes in a colander.
- Heat the olive oil in a large nonstick skillet over medium heat. Add the onion and green pepper, and sauté for about 5 minutes, until just tender.
- Add the garlic, chipotle, chili powder, and cumin to the skillet. Cook for about 1 minute until fragrant.
- Add the sweet potatoes, chickpeas, corn, and adobo sauce, and stir gently to combine. Cook for about 5 minutes, until heated through.
- Season with salt, black pepper, and cilantro.
- Serve in warm corn tortillas, and top with cheese, mashed or sliced avocado, sour cream, and green onion.
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