Mormon Moms for Vegetarian, Vegan and Raw Cooking!

This blog is intended to be a support for anyone who desires to make the vegetarian, vegan {and or} raw food diet change. Whether you want to drastically change to a completely raw diet or just add a few more vegetarian meals to your weekly menu, we are here for you! It doesn't matter who you are or why you want to make the change. We want to share our love, support, tips, testimonies and - recipes - to make your life easier, happier and healthier!

Monday, April 23, 2012

Chipotle Roasted Sweet Potato and Black Bean Tacos/Quesadillas with Swiss Chard Pesto {VEGAN}

Original Recipe HERE

 For Filling

2 large sweet potatoes, diced into 1/2 inch pieces
1 small onion, diced
1 clove garlic minced
2 TBS cooking oil
up to 2 TBS chipotle chili powder, divided in half (2 TBS will be VERY spicy)
up to 2 tsp cumin, divided in half
1 can of black beans
12 small tortillas, warmed

For Pesto

1 bunch swiss chard, rough chop
1 handful cilanto
1 jalepeno, for less spice - remove the seeds
2 cloves garlic
1/4 cup pepitas (pumpkin seeds), toasted
1/2 cup olive oil
juice of 1/2 a lime

For Garnish

1 Avocado, chopped
Lime wedges 

1. Preheat oven to 400º
2. Scrub and dry sweet potatoes and chop.  Drizzle with 1 TBS of olive oil.  Toss with half of the chipotle chili powder and half of the cumin.  Place them on baking sheet and roast from 30-45 minutes.
3. While potatoes are roasting prepare pesto.  Place all the pesto ingredients in food processor and process really well.  Place in a food storage container and refrigerate.
4. Now start your black beans.  Heat the last TBS of olive oil in a large pan over medium high heat and saute onion until soft. 
5. Add the garlic and the last of the spices to the onion and cook, stirring until fragrant. 
6. Add black beans and cook until hot.
7. Toss potatoes in the bean mixture until well combined and remove from heat.
8.  Warm tortillas

For Tacos:
1. Assemble by placing filling in the tortilla.  Top with pesto and desired garnishes.

For Quesadillas:
1. Butter one side of the tortilla.
2. Take 2 TBS of filling and mash it up a little bit with a fork.  Place inside the unbuttered sized of the tortilla (you could also add 1 TBS of cheese if you'd like).
3. Place in a hot pan and cook until browned on one side, then flip and brown the other side.
4. Cut in half and serve with pesto for dipping and garnishes on top.

 I followed the original recipe without thinking (crazy) and these were really good but WAAAY too spicy for our taste buds (and we are not opposed to spice around here).  Next time I'll likely just use 1 TBS of Chipotle Chili powder.  Burgess and I ate them as tacos and we made a little quesadilla for Freddy.  It was a great summer dinner.  I hope you enjoy!


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