Red Bean Chili Tacos
Tacos – whether soft or crunchy – are an American favorite. Add another classic dish – red bean chili – but one made with sweet potatoes, kidney beans, corn, onion, red pepper, and an abundance of spices – topped with diced avocado, and fresh cilantro and a nutritious and outrageously delicious meal emerges.
Adapted from the Purple Carrot’s recipe for Deconstructed Red Bean Enchiladas with Sautéed Peppers and Onions, Red Bean Chili Tacos are low in oil (only 1 tablespoon and 1 teaspoon of oil are called for), full of beans and vegetables, and easy to make (less than 30 minutes from start to finish).
Red Bean Chili Tacos (serves 3-4)
- 1 pound of sweet potatoes (2 medium or 1 very large), peeled and cut into bite sized pieces
- 1 large onion, chopped
- 1 large red pepper, chopped
- 1 garlic clove
- 1 15-ounce can kidney beans, drained and rinsed
- 1 cup corn kernels (approximately 2 ears of fresh corn)
- 1 tablespoon plus 1 teaspoon grapeseed oil
- 1 tablespoon whole grain flour (I use spelt)
- 1/4 up tomato paste
- 1 tablespoon chili powder
- 1/8 teaspoon cumin
- 1/8 teaspoon chipotle powder
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 8-10 corn tortillas or 8-10 crunchy tacos
- 2 avocados, chopped
- 1/2 cup of fresh cilantro leaves, chopped
Preheat the oven to 350 degrees.
Line a large pan with a piece of parchment paper.
Spread the sweet potato pieces on the parchment paper and bake in the oven for 15-20 minutes until tender. Remove and set aside. If using soft tortillas, place the tortillas (wrapped in aluminum foil) in the oven and turn off the oven. The tortillas will be warming while the rest of the food is being cooked. If using crunchy tacos, wait until just before serving to place in the oven and heat 2-3 minutes.
Pour 1 tablespoon of grapeseed oil into a large skillet over medium heat and add the flour. Stir to make a roux and continue stirring for 2-3 minutes until the mixture thickens and slightly darkens (be careful not to burn). Add the tomato paste and the chili powder and cook 1-2 minutes until thoroughly blended and aromatic. Slowly drizzle 1-1/2 cups of water into the pan, using a whisk to blend. Add the cumin, chipotle powder, garlic powder and onion powder and stir until thoroughly blended. Reduce the heat and cook until slightly thickened, about 8-10 minutes.
Meanwhile, place 1 teaspoon of grapeseed oil in a large skillet on medium heat. Add the chopped onion and red pepper and cook, stirring frequently, for 5-7 minutes until the onion is translucent. Push the garlic clove through a garlic press and add to the onion/pepper mixture and stir to distribute, cooking for a minute. Add the kidney beans, corn, and cooked sweet potato pieces and cook 2-3 minutes to heat through. Turn the heat off.
Remove the tortillas or tacos from the oven. Place 2-3 soft tortillas or 2-3 crunchy tacos on each plate. Scoop a large spoonful of the red bean chili into the center of each tortilla/taco and top with chopped avocado, salt and pepper (optional), and freshly chopped cilantro. Enjoy.