Chipotle Potato & Black Bean Tacos
These incredible vegan tacos are a recipe you will want to keep forever!
1 ancho chile, soaked in hot water for 15 minutes and seeded and chopped
2 tomatoes, left whole
1/2 onion, sliced
2 cloves garlic, left whole
1 tsp chipotle chiles in adobo sauce, spicy so use to your liking
1/2 tsp cumin
1/2 tsp sea salt
2 gold potatoes, cut into small cubes
1 zucchini, cut in half, then lengthwise
1 carrot, cut in half and then lengthwise
1/2 can black beans, washed and drained
3 Tbs olive oil
1/2 cup cilantro, chopped
1 avocado, chopped
vegan sour cream (optional)
Preheat oven to 375°
In baking dish, lightly coat tomatoes, onion, garlic, zucchini, and carrots, place in oven, uncovered, and roast for 30 minutes.
In medium pot, bring potatoes to boil in salted water, roughly 7 minutes, soft but not mushy.
Drain and let cool.
In blender, place ancho chile, roasted tomatoes, half of the onion, garlic, chipotle chile, cumin, and sea salt.
Puree until smooth.
Dice roasted zucchini and carrots.
In skillet, heat olive oil and sauté remaining onion, potatoes, zucchini, carrots, and black beans.
Add 2 Tbs chile sauce mixture and pinch of sea salt, sauté until heated through.
Warm corn tortillas, fill with filling and garnish with cilantro, avocado, and vegan sour cream, add a squeeze of lime juice!