with Cumin Spiced Sweet Potato & Tomatillo Salsa
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- 1 sweet potato, peeled and diced into 1-inch cubes
- 1 yellow onion, peeled and diced (divided)
- 4 oz cauliflower florets, roughly chopped
- 2 tsp chorizo spice blend
- 8 oz tomatillos, quartered (husks removed)
- 1 tsp cumin seeds
- 1 lime, juiced (divided)
- ¼ oz fresh cilantro, chopped (divided)
- 1 tsp chipotle morita powder
- 2 tbsp pumpkin seeds
- 1 tsp agave
- 13.4 oz black beans, drained and rinsed
- 1 oz chipotle pepper in adobo
- 6 corn tortillas
- 8 mini sweet peppers
- 3 oz Forager Project® Organic Queso Fresco, crumbled
- 3 tbsp olive oil*
- 1 tbsp + 4 tsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition.
Preheat the oven to 425°F. Add sweet potato, just half the onion, cauliflower, chorizo spice blend, a pinch of salt and pepper, and 2 tbsp olive oil to one side of a foil-lined baking sheet and toss. Add tomatillos, cumin seeds, a pinch of salt, and 1 tbsp olive oil to the other side of a baking sheet and toss. Roast until vegetables are soft and golden brown, 15 to 18 minutes.
Add the roasted tomatillos, just half the lime juice, just half the cilantro, and a pinch of salt to a blender and blend until smooth. Transfer the tomatillo salsa to a small bowl. In a separate small bowl, combine chipotle morita powder, pumpkin seeds, agave, 2 tsp vegetable oil, and a pinch of salt and whisk the chipotle glaze. TIP: If you’re sensitive to spice, use just half the chipotle morita spice.
Rinse the blender. Add remaining onion, remaining cilantro, black beans, just 1 tbsp chipotle pepper in adobo, a pinch of salt, and 1 cup water to the blender and blend until smooth. Transfer black bean sauce to a small saucepan over medium heat. Bring to a boil, reduce to a simmer, and cook until sauce has thickened, 6 to 8 minutes. Cover to keep warm. TIP: If you’re sensitive to spice, use less chipotle pepper in adobo.
Smash the roasted sweet potato mixture with the back of a fork or potato masher, add the remaining lime juice, and mix. Add 1 tbsp vegetable oil to a large nonstick skillet over medium heat. Add 3 tortillas in a single layer. Add 2 tbsp mashed sweet potato mixture to one side of each tortilla and fold tortilla in half. Cook until crispy, 1 to 2 minutes per side. Transfer to a plate and sprinkle with salt. Repeat with remaining tortillas.
Add mini sweet peppers, 2 tsp vegetable oil, and a pinch of salt to a foil-lined baking sheet and toss. Roast until peppers are softened, 6 to 8 minutes. Pour the chipotle glaze over the roasted peppers, toss, and cook in the oven until peppers are browned, another 3 to 4 minutes.
Add ¾ cup black bean mixture to each plate. Add tortillas and top with the remaining black bean sauce. Drizzle with tomatillo salsa and queso fresco. Serve with chipotle glazed sweet peppers.