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


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.


  • 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.


Pinto Beans & Goat Cheese

It’s the beginning of November and the weather in Maryland is still very nice! For the last 4 years I’ve been in Central PA during November… where it’s COLD COLD COLD and often snowy or wintry mix-y. I’m not used to this warm weather anymore but I love it. It gets cold enough to wear thick sweaters and warm boots but not so cold its unbearable! Today, its in the high 50s, low 60s. It’s gorgeous outside. There are still green leaves on the trees. Some red and yellow too.

I will be heading up to PA this weekend (brrrrr) for my grandmother’s 90th birthday!!! Go Grandma! We’re throwing her a 90th birthday bash and a bunch of my family will be there. We’re going to party like it’s the 1920s! Technically, Grandma probably partied most in the 30s since she was born in the 20s but whatever. We’ll party like it’s the early 20th century.

She also lives very close to Stephen’s hometown sooo I get to go to Echo Hill. I’m beyond excited! I plan to buy millet, steel cut oats, bread flour, vanilla beans, a variety of nuts, spices, and so much more! I love Echo Hill ❤

I was craving something hearty & warm (even though it’s nice, it’s still fall!) and soup wasn’t going to cut it. This recipe could easily be made with black beans too. Mmmm. The chipotle adds an amazing smoky flavor to the beans and the quinoa rounds out the protein. You could add other veg for a little more variety. If I had bell peppers I probably would have added them! Anyway, enjoy! : )

Pinto Beans & Goat Cheese

Pinto Beans & Goat Cheese

  • Olive Oil
  • 1/2 Medium Onion, diced
  • 2 Cloves Garlic, minced
  • 1 Can Pinto Beans, unsalted
  • 1 Can Water
  • 1/4 Cup Quinoa
  • 1 Tsp Cumin
  • 1 Tbsp Chili Powder
  • 1 Tsp Chipotle Pepper, ground
  • Splash of Hot Sauce (I used Crystal)
  • Salt & Pepper
  • Soft Goat Cheese

Sautee onion in olive oil over medium heat for a couple of minute before adding the garlic. Add the spices to bring out the flavors. Rinse beans before adding to pot. Add water and bring to a boil. Add quinoa and let simmer until quinoa if fully cooked and mixture has thickened considerably. About 15 to 20 minutes. Just can add more water if you’re looking for a soupier consistency. Add hot sauce, salt & pepper to taste. The vinegar in the hot sauce will enhance the other flavors. I think lemon juice would be a nice addition of acidity as well. Once plated, sprinkle goat cheese crumbles over beans or leave off for vegan option.

Bon Apetite!!

I was playing with my camera last night and took a few pictures of my favorite ring. It was my mom’s.

I don’t know where the dried flower came from, I’ve had it on my vanity for quite some time but the handwritten card was from Stephen  : D

Also, took some pictures of the trees & leaves outside a couple of days ago.Last picture! Tuesday mom & I drove to the Eastern Shore to visit my maternal grandmother & grandfather. They live on the water and I snapped a couple of picture of the sunset.

I hope everyone’s enjoying the start of November as much as I am!