Monday, December 2, 2013

Sweet potato/Quinoa Tacos

I have been trying to hold back on cooking a ton of meat lately, and using more sources of other proteins like avocado, quinoa, and black beans. Tonight was very interesting cooking this meal, this is definitely not the type of quick throw together meal like I thought it would be. If you plan on cooking this, don't make it on a night you are in a me! Between the de-seeding the pomegranate, and setting off our fire alarm I almost gave up. I was really nervous testing a new recipe, but I was VERY happy with the end result. My husband even made the comment that he hates pomegranate, and he loved it.
- 2 tbsp coconut oil
- 1/2 a small yellow onion
- 1/2 tsp garlic- or you can use 1 clove minced
- 1 large sweet potato diced
- 1.5 cups quinoa
- 2 tsp chili powder
- 1 tsp paprika
- 1 tsp cayenne
- 1 tsp cumin
- 1 can black beans (drained)
- small bunch of cilantro
- 1 lime
- 1.5 cups water
- corn tortillas
For toppings:
- 1 avocado
- 1 cup fresh cranberries
- 1 small pomegranate
- 1/3 c natural sugar
- 1 tsp honey
- 1/2 lime
- shredded cheddar cheese
  1. Prep everything: dice onions, sweet potatoes and place in a bowl. Once you are done with that, begin to slice pomegranate in 4 slices, and place in water. Begin to pull seeds out of the shell. After that you will need to strain the seeds to get remaining inside shell out. (This is the hardest part of the entire meal, so take your time) Preheat oven to 300 degrees, spray your pan with pam. Mix together cranberries, sugar, honey, and lime, and pour in baking sheet. Bake for 10 minutes, or until juices are running out of cranberries. After 10 minutes, let cool, and mix with pomegranate, and put aside.
  2. Begin filling mixture: by heating the coconut oil in a large skillet set over medium heat. Add the onions and sweet potatoes, and mix together. Let the sweet potatoes cook until tender, do not let them get mushy.  Add all of the quinoa in skillet, and if you need to use more coconut oil you can. Mix ingredients together. Add water.
  3. Once the mixture begins to soak up water, begin to add all seasonings, and mix together. Quinoa can take up to 10-15 minutes to cook, but just keep checking it until all of the water has been soaked up. Add cilantro and lime juice to mixture, and mix together.
  4. In a separate skillet, begin to cook black beans, and lay corn tortillas on baking sheet, or in oven to bake for 5 minutes. ( Keep an eye on them and don't get them too crispy, I sprayed mine with some olive oil before)
  5. Begin to assemble the tacos: fold corn tortilla, place black beans, then quinoa mixture, the cheese, pomegranate mixture, and top with avocado. (I seasoned my avocado with garlic, lime juice, and paprika and baked it 5 minutes)
I hope you enjoy! I would love your keep back below!

The morning after I used the leftover quinoa/sweet potato mixture and made breakfast tacos with eggs and sausage. It was delicious!