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Chipotle Quinoa Sweet Potato...Chipotle Quinoa Sweet Potato Tacos with Roasted Cranberry Pomegranate Salsa

Name: Chipotle Quinoa Sweet Potato Tacos with Roasted Cranberry Pomegranate Salsa
Prep time: 18 min
Cook time: 45 min
Total time: 63 min
Yield: 4 Persons
Ingredients: 1 avocado, sliced or diced, for topping; 1/4 cup brown sugar; 1 teaspoon brown sugar; 1 canned chipotle chili, chopped; 1 can diced tomatoes (Optional, I normally leaves these out, but sometimes add them); 1 teaspoon cayenne (or to your taste); 2 teaspoons chili powder; 2 canned chipotle chilies, minced; 1 tablespoon chipotle in adobo (from the chipotle chili can); 1 small bunch cilantro; 1 cup cooked black beans (if using canned drain and rinse them); cotija cheese, crumbled, for topping

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Cuisine

International

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Servings

4 Persons

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Prep Time

18 Minutes

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Cook Time

45 Minutes

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Difficulty

Medium Level

If you want to add more gluten free and lacto ovo vegetarian recipes to your recipe box, Chipotle Quinoa Sweet Potato Tacos with Roasted Cranberry Pomegranate Salsa might be a recipe you should try. For $4.86 per serving, this recipe covers 41% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 951 calories, 28g of protein, and 35g of fat each. 931 person were glad they tried this recipe. This recipe is typical of Mexican cuisine. It works well as a pretty expensive main course. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of sharp cheddar cheese, shell tacos, cotija cheese, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Half Baked Harvest. Overall, this recipe earns an amazing spoonacular score of 99%. If you like this recipe, you might also like recipes such as Roasted Sweet Potato and Quinoa Soup, QUINOA, POMEGRANATE AND SPINACH SALAD, and Salmon With Orange Salsan and Pomegranate Glaze.

DeliciousTastyWell Prepared

Ingredients

•1 avocado, sliced or diced, for topping

•1/4 cup brown sugar

•1 teaspoon brown sugar

•1 canned chipotle chili, chopped

•1 can diced tomatoes (Optional, I normally leaves these out, but sometimes add them)

•1 teaspoon cayenne (or to your taste)

•2 teaspoons chili powder

•2 canned chipotle chilies, minced

•1 tablespoon chipotle in adobo (from the chipotle chili can)

•1 small bunch cilantro

•1 cup cooked black beans (if using canned drain and rinse them)

•cotija cheese, crumbled, for topping

Cooking Instructions

01
To make the salsa.
02
Heat oven to 450 degrees F. Lightly grease a baking sheet.
03
Place the cranberries, brown sugar, chipotle chili, lime zest + juice, garlic, jalapeo and a pinch of salt and pepper. Use your hands to toss everything together until the cranberries are evenly coated.
04
Place in the oven and roast until the cranberries burst and release their juices, about 15 minutes.
05
Remove from the oven and and let cool 10 minutes. Then add the pomegranate arils and toss well. Taste and season with more salt and pepper if desired. Set aside and keep at room temperature.Well the cranberries are roasting start the tacos.
06
Heat the olive oil over a large skillet set over medium heat.
07
Add the onions and sweet potatoes and toss to coat. Cover the skillet and let cook until the sweet potatoes are fork tender, but not mushy, stirring once or twice for about 15 minutes. Once the sweet potatoes are fork tender, add the garlic and saute 30 seconds. Then crank up the heat to medium-high (adding more oil if needed) and add the quinoa.
08
Let the quinoa get crispy and cook for about 5 minutes.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023