Sweet Potato, Pinto Bean, Tomatillo Tacos w/ Chipotle Slaw & Cilantro Chimichurri |

It’s a mouthful because they’re a mouthful. These tacos were inspired.

Inspired by Paladar Latin Kitchen. And man. Are. They. Good.

I mentioned that my Aunt Julia gave me a wonderful gift on the day of my brother’s wedding… didn’t I? A tortilla press!!! We’ve already made tortillas with them several times, as tacos are one of my all-time favorite eats. And I can say that it was definitely easier to use than trying to smush the tortillas into flat discs with a pyrex pan. Tortillas are absolutely worth making homemade. Especially if you love tacos.

Sweet Potato, Pinto Bean, Tomatillo Tacos w/ Chipotle Slaw & Cilantro Chimichurri

Makes 12 Tacos

Tortillas:

We make our own using Masa (Maseca), water, & salt. We follow the recipe on the back of the Maseca bag & always end up adding a little additional water to feel. You dry fry them in a skillet on high heat for a few seconds on each side. I personally like to add a little oil for a touched of fried flavor.

Filling:

2 Cans Pinto Beans
1 Clove Garlic, minced
1 Tbsp Chili Powder
1 1/2 Large Sweet Potatoes
2 Tsp Cinnamon
2 Tsp Cumin
Olive Oil

Cut sweet potato into small 1/2 – 1 inch squares. Toss with cinnamon, cumin & olive oil. Roast on a baking sheet at 450F for about 30 minutes, flipping once or twice.

In a medium saucepan, sautee garlic just slightly before adding the pinto beans & chili powder. Heat over medium-low. You may want to add a bit of water so they don’t dry while preparing the other ingredients.

Chunky Tomatillo Salsa:

7 Medium Tomatillos, diced
1/4 Red Onion, fine diced
1 Clove Garlic, minced
1 Jalapeño, minced
Juice of 1 Lime
Salt & Pepper

Combine the diced tomatillo, onion, garlic & jalapeño. Toss in lime juice & sprinkle with salt & pepper.

Chipotle Slaw:

1 Head of Cabbage, finely shredded
1/4 Cup Veganaise
Juice of 1 Lime
2 – 3 Chipotles from canned chipotles in adobo, minced
1 Tbsp Adobo Sauce, from can

Combine all ingredients in a large mixing bowl & toss to coat thoroughly. You can make the sauce separately first but it’s not a necessary step.

Cilantro Chimichurri:

1 Bunch Cilantro
2 Cloves of Garlic
1 Jalapeños
Juice of 1 Lime
1/4 Tsp Red Pepper Flakes
1 Tbsp Olive Oil
1/2 Tsp Salt

Add all ingredients to a blender or food processor. Puree.

I like to layer them with the sweet potatoes on the bottom, then the pinto beans. Top the filling with the chipotle slaw, spoon on some chunky tomatillo salsa then bathe the top with that cilantro chimichurri. Now, DIG IN. And Enjoy : )

These tacos are NOMLICIOUS. They are definitely ingredient intense but they are SO worth it. I don’t know if I could choose a favorite food or cuisine but I know I’d find it REALLY hard to live without Mexican/Latin food (it was pretty hard going 4 months in Germany with no decent Mexican, although the awesome Italian restaurant we frequented nearly made up for it).

What is your favorite cuisine? Do you love tacos as much as I do? Haha, of course you don’t. That was a silly question.

*I actually made these tacos at the beginning of the summer. Wow, did it take me a long time to post these. I promise it won’t take as long to make them as it took for me to post them!

Enjoy the last bits of summer as we move into Fall! Personally, I can’t wait! Although, I could definitely do without the darker days.