For today's #meatlessmonday I re-created a recipe that I first made years ago and that I tend to make each fall, as its warm flavors are perfect for chilly nights. Chipotles in adobo are the secret ingredient in this otherwise very basic taco recipe - they elevate the flavor, the spice, and make just about everything you put them in 10x better.
If you're not familiar, chipotles in adobo come in a small can in the grocery store (usually in the same aisle as canned beans + hot sauces are found), and they're jalapenos that have been smoked, dried, and rehydrated in a mix of tomatoes, vinegar, garlic and a few other spices. Basically, flavor heaven.
Chunks of sweet potatoes replace the meat in these tacos and really make it feel like fall. For a tortilla, I like to use either butter lettuces or gem lettuces as low-carb taco shells, or Siete Food's gluten-free cassava tortillas (the almond flour are my favorite).
Makes 4 tacos
2 Tbs. olive oil
1 large white onion, finely chopped
1 jalapeño pepper, minced
1 large clove of garlic, minced
1 large sweet potato, chopped in bit-sized pieces
1-2 Tbs. minced chipotles in adobo, or just the adobo sauce (to taste)
Salt and pepper to taste
1/2 ear of raw corn, sliced off the cob (save the rest for another use)
4 Siete Foods tortillas or 4 large leaves buttercrunch or little gem lettuce
Cilantro leaves, stemmed (optional)
Avocado slices (optional)
In a large skilled, heat olive oil over medium heat. Sauté the onion, jalapeño, and garlic until fragrant and translucent. Add the sweet potato and let cook until fork-tender, stirring occasionally, about 10-15 minutes. When the sweet potato is tender, add 1 Tbs. of chipotles in adobo (you can use just the sauce or throw the minced chipotle in there). Taste, and add another Tbs. or so, if you want to increase the heat. Add the raw corn, and mix everything together. Serve immediately in tortillas or lettuce cups, topping with cilantro and avocado if desired.
Note: If using tortillas, I highly recommend heating them over an open flame on your stove first. Over medium-low heat, rest tortilla on burner and leave for a minute, then flip to the other side for another minute. Watch carefully - they can burn easily if the heat is too high!
