Tacos! It’s been too long.
Well, not really. I make tacos at least once a week, but I have not posted tacos since these Caribbean Jerk Salmon Tostadas with Grilled Pineapple Peach Coconut Salsa. That was back in August and those are technically not even tacos.
So yeah, it has just been too long.
And yeah, I am aware that there is this giant food holiday on Thursday. I am also aware that I should probably be showing you last-minute Thanksgiving food, and maybe I will tomorrow, but we still gotta eat for the next three days, right? So, I mean why not make it good food?
Good pretty, festive and healthy food.
I am pretty sure that most everyone is loaded up with sweet potatoes and cranberries in their cupboards right now, and if you’re not you should be. They are November’s super foods and they are kind of delicious.
And speaking of November and food and Thanksgiving, do you guys have your menus set?
Personally, I have never been so unprepared.
I have honestly not given our Thanksgiving meal a thought until now. Ok well, I have thought about Thanksgiving meals, but only in regards to what to make to show you guys. As for my family’s Thanksgiving I have not a thing planned… and there is a lot of us. Too many if you ask me, but that’s just my family. It’s big.
Fortunately (in this case anyway), most of them all have super boring taste buds, so our Thanksgiving does not require much thought.
Although, I know there has to be a lot of pie, so I better at least start prepping some dough or something.
Ok, but back to the tacos.
These tacos, that personally I could honestly eat for Thanksgiving dinner and be SO happy with, do have two Thanksgiving “all-stars”. Hello sweet potatoes and cranberries.
This recipe is one of my favorites.
First the quinoa and sweet potato filling. In my opinion it is better than any meat filling out there. It is full of flavor and texture. It’s spicy with the slightest hint of sweet from the sweet potatoes. The combo of chipotle and sweet potatoes is one of the best. Plus, it’s really quick and easy to throw together. I never even peel my sweet potatoes, that alone helps cut down the already quick prep time!
My favorite part?
My favorite part is without a doubt the salsa. The salsa is what makes these tacos. It is incredible, and my all time favorite salsa that I have made yet. And I made A LOT of salsa over the summer. It is sort of like cranberry sauce, but so much better. It has more flavor, better taste and paired with the quinoa it is just SO good. Actually, I would totally dig into the salsa with a spoon, spread it on toast, sandwiches, pretty much whatever.
And the leftovers are equally as good.
The next night I made a giant taco salad with a little lettuce, a lot of quinoa, cheese, avocado, crushed tortilla chips and a ton of salsa. Total health food. It’s kind of awesome and perfect since I have a feeling Thursday through Friday will be um well… not so healthy.
Oh, and the quinoa can also be eaten as a side, or even a lunch. It is very versatile.
I just cannot say enough good things about these tacos. They are my favorite, maybe one of my favorite recipes on this site. Yes, I have a lot of recipes on Half Baked Harvest and as of right now these tacos are in the top five favorites.
They are so good. They’re a little spicy, a little sweet, very healthy and the prettiest food I have ever eaten. You guy will love them. Really you will!
Chipotle Quinoa Sweet Potato Tacos with Roasted Cranberry Pomegranate Salsa
- Serving Size: 4-6
- Cook time: 40 minutes
- Total time: 45 minutes
- 2 tablespoons olive oil
- 1/2 a small sweet onion
- 1 clove garlic, minced or grated
- 1 large sweet potato, chopped (peel if desired)
- salt and pepper
- 1 1/2 cups cooked quinoa (I used red quinoa)
- 1 can diced tomatoes (Optional, I normally leaves these out, but sometimes add them)
- 2 teaspoons chili powder
- 2 canned chipotle chilies, minced
- 1 tablespoon chipotle in adobo (from the chipotle chili can)
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon brown sugar
- 1 teaspoon cayenne (or to your taste)
- 1 cup cooked black beans (if using canned drain and rinse them)
- 1 lime, juiced
- 1 small bunch cilantro
- 6-8 four tortillas (warmed), corn tortillas (warmed) or hard shell tacos (personally my family prefers hards shell, but all of them are good!)
- 1 avocado, sliced or diced, for topping
- 1 cup shredded sharp cheddar cheese, for topping
- cotija cheese, crumbled, for topping
- Roasted Cranberry Pomegranate Salsa
- 12 ounces fresh cranberries
- 1/4 cup brown sugar
- 1 canned chipotle chili, chopped
- 1 lime, zested + juiced
- 1 clove garlic, minced or grated
- 1 jalapeno, chopped and seed removed if desired
- the arils from 1 pomegranate (learn how to deseed a pomegranate [here | http://www.halfbakedharvest.com/deseed-pomegranate-pictures/])
- salt and pepper, to taste
To make the salsa. Heat oven to 450 degrees F. Lightly grease a baking sheet.
Place the cranberries, brown sugar, chipotle chili, lime zest + juice, garlic, jalapeño and a pinch of salt and pepper. Use your hands to toss everything together until the cranberries are evenly coated. Place in the oven and roast until the cranberries burst and release their juices, about 15 minutes. Remove from the oven and and let cool 10 minutes. Then add the pomegranate arils and toss well. Taste and season with more salt and pepper if desired. Set aside and keep at room temperature.
Well the cranberries are roasting start the tacos. Heat the olive oil over a large skillet set over medium heat. Add the onions and sweet potatoes and toss to coat. Cover the skillet and let cook until the sweet potatoes are fork tender, but not mushy, stirring once or twice for about 15 minutes. Once the sweet potatoes are fork tender, add the garlic and saute 30 seconds. Then crank up the heat to medium-high (adding more oil if needed) and add the quinoa. Let the quinoa get crispy and cook for about 5 minutes. Add 3/4 cup water, tomatoes (if using), the chili powder, chipotle chilies, adobo sauce, smoked paprika, cumin, brown sugar and cayenne, stir to thoroughly combine and bring the mixture to a boil. Cook for 5-10 minutes or until the water has completely evaporated. Remove from the heat and stir in the black beans, 1/4 cup chopped cilantro and the lime juice. Taste and season with salt and pepper if desired.
To assemble the tacos place some of the quinoa in a tortilla or shell. Top with shredded cheddar cheese, avocado, a large dollop the the roasted cranberry salsa, crumbled catija cheese and fresh chopped cilantro. Take in their beauty and then EAT!
Get at em.