(303) 468-8100
Ingredients
3 cups sweet potatoes (peeled and cut into ½” cubes, about 2 medium sweet potatoes)
1 red pepper (seeds removed and cut into ½” pieces)
2 Tablespoons olive oil
1 Tablespoon taco seasoning
1 red pepper (seeds removed and cut into ½” pieces)
2 Tablespoons olive oil
1 Tablespoon taco seasoning
Chipotle Crema
¾ cup sour cream (regular or fat-free)
2 Tablespoons mayonnaise (regular or fat-free)
4 chipotle peppers in adobo sauce (use less for less heat)
1 Tablespoon adobo sauce (from chipotle can)
1 lime (zested and juiced)
1 clove garlic (peeled)
½ teaspoon cumin
Salt and pepper (to taste)
2 Tablespoons mayonnaise (regular or fat-free)
4 chipotle peppers in adobo sauce (use less for less heat)
1 Tablespoon adobo sauce (from chipotle can)
1 lime (zested and juiced)
1 clove garlic (peeled)
½ teaspoon cumin
Salt and pepper (to taste)
Erath Pinot Noir, Pinot Noir
750ml, Reg: $20.99
SALE: $17.99
TO SERVE
Tortillas (warmed)
Avocado
Cilantro
Red cabbage
Cotija cheese
Lime wedges
Avocado
Cilantro
Red cabbage
Cotija cheese
Lime wedges
Instructions
- Preheat oven to 425 °F.
- Arrange potatoes and peppers on a large, rimmed baking sheet. Drizzle with olive oil and sprinkle with taco seasoning. Toss to combine and arrange in a single layer.
- Bake for 15 minutes. Remove from oven and toss. Continue to bake, 15–20 minutes longer, until browned and crisp. (This is a good time to add your tortillas to the oven, bake wrapped in foil for 15 minutes.)
- Meanwhile, make the chipotle crema.
- Place all of the ingredients in a blender or food processor and blend until smooth. Season with salt and pepper, to taste.
- Spread each tortilla with chipotle crema, top with sweet potatoes and red peppers and garnish with avocado, red cabbage, cotija and cilantro. Serve with lime wedges on the side.