Saturday, July 28, 2012

Sweet Potato & Plantain Tacos with Pico, Mango Barbecue Sauce & Black Beans

These tacos are what my husband commonly refers to as "white mans tacos", so far fetched from traditional refried beans and rice but so delicious that he doesn't care where it's origins lie. The combination of sweet and spicy plantains and sweet potato give these tacos enough body and substance to end with a full belly after only eating two.

Roasted sweet potato and plantains wrapped in warm corn tortillas with jasmine rice, black beans, fresh pico de gallo and spicy mango barbecue sauce.

Sweet Potato & Plantain Tacos
makes 8 tacos
1 large sweet potato, peeled, 1/4" dice
1 large black plantain, 1/4" dice
2 tbl extra virgin olive oil
2 tbl maple syrup
1 tsp paprika
1/2 tsp cayenne
1/2 tsp cinnamon
1/4 tsp ground ginger
salt and pepper
1-15oz can black beans, drained and rinsed
1 cup cooked jasmine rice
pico de gallo
mango barbecue sauce
2 tbl chopped cilantro
vegan sour cream, for garnish
8- 6" corn tortillas

Preheat the oven to 425.

Toss the sweet potato and plantain with oil, maple syrup, paprika, cayenne, cinnamon, ginger and season with salt and pepper. Roast for 30 minutes until tender and lightly charred on the edges.
Heat up the beans in a small pot and season with salt.
Assemble the tacos with all of the fixings.

Pico De Gallo
1 cup small dice tomatoes
1/4 cup minced sweet onion
1 jalapeno, seeded, minced
2 tbl lime juice
1 tbl chopped cilantro
sea salt, to taste

Combine and serve.

Mango Barbecue Sauce
1 mango, peeled, small dice
1/2 cup fresh orange juice
1/4 cup ketchup
3 tbl organic light brown sugar
2 tbl apple cider vinegar
2 tbl dijon mustard
1 canned chipotle pepper, minced
1 tbl extra virgin olive oil
2 garlic cloves, minced
1 tsp salt
1 1/2 tsp cumin
1/2 tsp cinnamon

Blend together the mango and orange juice into a puree.
Combine all of the ingredients in a pot and bring to a boil. Reduce to a simmer and cook for 25 minutes until the sauce has slightly thickened.


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