Chipotle Sweet Potato Tacos with Grape Salsa
Basil Brown Rice Pilaf
Ingredients
- 1 (16-oz) pkg peeled, cubed sweet potatoes
- 1 Tbsp avocado oil
- 3 cups seedless red grapes, halved
- 2 (15-oz) cans refried black beans
- 2 jalapeño peppers, seeded and minced
- ¾ cup coarsely chopped fresh cilantro
- 3 green onions, chopped
- ¼ cup fresh lime juice
- ½ tsp salt
- ½ tsp pepper
- 1 Tbsp agave nectar
- 1 chipotle pepper in adobo sauce, minced
- 2 romaine lettuce hearts, thinly sliced
- 12 soft taco-size corn tortillas
Instructions
- Preheat oven to 425°F. Toss potatoes with oil on a rimmed baking sheet. Bake 20 minutes or until tender, adding grapes to pan during last 5 minutes of baking.
- Meanwhile, cook beans in a saucepan over medium heat until thoroughly heated.
- Toss together jalapeño, cilantro, onions, lime juice, salt, and pepper in a bowl.
- Remove potatoes and grapes from oven. Cool grapes slightly. Toss grapes with jalapeño mixture. Toss potatoes with agave, chipotle pepper, and salt and pepper to taste in a bowl.
- Serve potatoes, beans, grape salsa, and lettuce in tortillas.
Side Dish Ingredients
- 3 cups long-grain brown rice
- 3 Tbsp olive oil
- 1 tsp salt
- ½ tsp cayenne pepper
- 1 cup fresh basil leaves
Side Dish Instructions
- Cook rice according to package directions. (Reserve 2 cups rice for Grilled Chipotle-Black Bean Burgers).
- Toss hot cooked rice with oil, salt and pepper, and cool completely.
- Stir in basil.
Vegetarian Meal Plan
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