Vegan
Chipotle Sweet Potato Tacos with Grape Salsa
Spinach-Cilantro Rice
Wine Recommendation
Erath Pinot Noir
Ingredients
- 1 (16-oz) pkg cubed sweet potatoes
- 1 Tbsp olive oil
- 3 cups seedless red grapes, halved
- 2 (15.4-oz) cans vegetarian refried black beans
- 2 jalapeño peppers, seeded and minced
- 3 green onions, chopped
- ¾ cup coarsely chopped fresh cilantro
- ¼ cup lime juice
- ½ tsp salt, divided
- 1 chipotle pepper in adobo sauce, minced
- 1 Tbsp agave nectar
- 1 (6-oz) pkg butter lettuce salad blend
- 12 corn tortillas, heated
Instructions
- Preheat oven to 425°F. Toss potatoes with oil on a large rimmed baking sheet; spread in a single layer. Bake 20 minutes or until tender, adding grapes during last 5 minutes of baking.
- Meanwhile, heat beans according to package directions.
- Toss together jalapeños, onions, cilantro, lime juice, and ¼ tsp salt in a bowl; stir in roasted grapes.
- Toss potatoes with chipotle pepper, agave, and ¼ tsp salt in a bowl. Serve potatoes, beans, grape salsa, and lettuce in tortillas.
Side Dish Ingredients
- 2 (8.5-oz) pouches microwavable jasmine rice
- 1 (6-oz) pkg baby spinach
- 2 Tbsp lime juice
- ½ tsp salt
- ⅓ cup chopped fresh cilantro
Side Dish Instructions
- Cook rice according to package directions. Stir in spinach, lime juice, and salt, tossing to wilt spinach. Sprinkle with cilantro.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
387
|
149
|
536
|
| Fat (g) | 7 | 1 | 8 |
| Sat. Fat (g) | 1 | 0 | 1 |
| Protein (g) | 14 | 4 | 18 |
| Carb (g) | 85 | 31 | 116 |
| Fiber (g) | 15 | 1 | 16 |
| Sodium (mg) | 810 | 222 | 1032 |
| T. Sugs (g) | 25 | 0 | 25 |
| A. Sugs (g) | 2 | 0 | 2 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
