8 oz. smoked bacon, diced
2 organic sweet potatoes, peeled & diced (approx 1 1/2 lbs)
1 red onion, diced
1 can organic black beans, drained & rinsed
chipotle peppers in adobo sauce
3 cloves garlic, minced
3 limes
handful of fresh cilantro
1/2 cup drained Greek yogurt
1 tablespoon honey
cinnamon, to taste
smoked paprika, to taste
cumin, to taste
Kosher salt, to taste
black pepper, to taste
8 corn or flour tortillas
Preheat oven to 400°. Add the bacon to a cold skillet, heat to medium
high and cook until crisp. Transfer bacon to paper towels to drain,
reserving 2 tablespoons bacon fat in the skillet. Save the rest of the bacon
fat for the next step.
In a large bowl, toss the diced sweet potatoes with chopped chipotle
peppers, 2 tablespoons bacon fat, the juice of one lime, and plenty of cumin,
smoked paprika and cinnamon, about a teaspoon.
Spread the diced potatoes in a roasting pan or baking sheet, lined
with parchment paper for the least amount of mess or sticking. If you
don't have parchment paper, spray lightly with non-stick cooking oil.
Sprinkle with a little kosher salt and black pepper. Roast at 400° until
fork tender, about 30 minutes.
In the skillet should be about 2 tablespoons
reserved bacon fat. Add the diced red onions, turn down the heat to
low, and allow these to caramelize while the sweet potatoes roast. Stir occasionally making sure they aren't
sticking to the skillet.
Make the yogurt sauce. To the Greek yogurt, add a spoonful of adobo sauce, one clove of garlic
(minced), the juice and zest of one lime, and salt and pepper to taste. Add honey to finish sauce.
Add bacon to sweet potatoes and gently toss.
Scoop some black beans into a warmed tortilla. Follow with a good portion of roasted sweet potatoes and crispy bacon. Finish with a dollop of yogurt sauce and a few sprigs of cilantro. Serve with extra lime wedges for garnish.
bacon recipe courtesy of: Angela Davis, The Kitchenista Diaries, February 26, 2013
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