Tuesday, September 30, 2014

Sweet Potato, Pepper, Kale, and Chickpea Tacos


Tacos, burritos, and quesadillas are such easy meal ideas. Thank goodness they exist! As long as you have veggies in your fridge, beans in your pantry, and tortillas wherever you keep them, then you're good to go. We like to stock up on tortillas when they're on sale and toss them in the freezer. My only qualm with tacos, burritos, quesadillas, and the like, is that the tortillas can be kinda expensive!


I was trying to clean out the fridge with this meal a little bit, so there are lots of goodies in here. I'm realizing that coleslaw features a lot in our meals on the blog but truth be told we don't actually eat it all that much. Funny! 


Mmmm roasted sweet potatoes are just awesome! They're truly the perfect addition to any meal or jumping off point. We've used roasted sweet potatoes a couple times in the past. For example, here and here. I feel like there're probably more but I cannot remember :S


These are kinda big tacos because we used large tortillas but you could easily make them more manageable by using small tortillas. 

Sweet Potato, Pepper, Kale, and Chickpea Tacos

Ingredients for Taco Filling
6-8 large tortillas
1 tbsp + 2 tsp olive oil
1-2 sweet potatoes, cubed
2 bell peppers, sliced thinly
1 sweet onion, chopped or thinly sliced
½ cup kale, finely chopped
1 can chickpeas, drained and rinsed
1 tsp salt
1 ½ tsp pepper
1 tsp paprika
½ tsp cumin

Ingredients for Coleslaw
½ bag of coleslaw
3 heaping tbsp of Veganaise
1 tbsp of lemon juice (or more), preferably fresh
salt, pepper

Directions
Preheat oven to 400 degrees F. Place chopped sweet potatoes in a bowl and coat with 1 tbsp olive oil plus salt and pepper. Place in preheated oven and roast for 25-30 mins. But just keep an eye on them because truth be told I can’t remember the exact timing. They should be soft and golden-looking. You could always place the sweet potatoes in the oven first and then proceed to prep the rest of the ingredients.

Heat pan over medium heat. Once heated, add olive oil to pan followed by onion. Allow onion to brown lightly, about 5-6 mins. Add peppers and cook for 4-5 mins then add chickpeas and kale, season with salt, pepper, and spices. Stir all the ingredients and cook for another minute or two. The sweet potatoes might be done at this time and then that would be great timing. If they’re not just keep the pan on low heat until they are done.

Mix the ingredients for the coleslaw together in a medium-sized bowl until everything is evenly coated.

To warm the tortillas you could place them in the microwave with a damp cloth overtop or if you have a Panini press, like us, then you can pop them in there for a few seconds – not too long or they’ll be too crisp.
  
Assemble your tacos, add any toppings you like, and dig in!




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