Chipotle Sweet Potato & Tofu Tacos with Avocado Sour Cream and Black Bean Salad
Our third meatless Monday… or, Taco Tuesday…. recipe is here! Enjoy these sweet potato and tofu tacos with locally made Heiwa tofu, Tortilleria Pachanga tortillas, and locally-grown sweet potatoes and radishes.
Tacos and Avocado Sour Cream
- ¼ cup olive oil
- 2 medium sweet potatoes
- 1 pack tofu
- 2-3 corn tortillas per person
- ¼ cup chipotle pepper puree
- 1 avocado
- 1 8oz container of sour cream
- 1 lime, zest + juice
- 2-3 radishes
- 1 tbsp. salt
- 2 small cans of black beans
- 1 medium red onion
- 2 yellow or red bell peppers
- 1 cup cilantro
- 1 tsp. cumin
- 1 tsp. coriander
- 1 lime- zest and juice
- ¼ cup olive oil
Preheat oven to 350 degrees. Peel sweet potatoes, cut into thick French fry size spears. Use a paper towel or a dish towel and gently squeeze out excess water from the tofu. Slice tofu into similarly sized pieces as the sweet potato. Drizzle sweet potatoes and tofu with olive oil and salt, arrange on a parchment lined baking sheet and bake for 30 mins. Meanwhile, blend one can of chipotle peppers until smooth and set aside.
Strain and rinse black beans, add to a mixing bowl. Dice bell peppers, red onion and cilantro, add to the bowl. Add spices, olive oil, lime juice and zest, salt to taste and combine.
In a separate small bowl, combine avocado, sour cream, lime juice + zest, and salt. Mash in avocado and stir till smooth. Thinly slice radish and save for a garnish.
Warm tortillas in a pan until they’re more pliable (about 10 seconds per side) then transfer to a plate and cover with a pan lid or foil until ready to use.
Toss the tofu and sweet potato in the chipotle puree. Fill tacos and top with a spoonful of avocado sour cream and a few slices of radish.