In a large nonstick skillet, heat the oil over medium heat.
Add the onion and cook until translucent, approximately 2-3 minutes.
Add the sweet potato, cumin, garlic powder, and chipotle in adobo sauce. Stir to combine. Reduce heat to medium low and sautee until the sweet potatoes are tender, approximately 12-15 minutes.
Stir in the corn, black beans, chopped chipotles in adobo, and pickled jalapenos. Stir to combine. Season to taste with salt and spices as desired.
Mix the chipotle cream ingredients together in a small bowl if using and serve alongside the tacos.
Serve the sweet potato mixture in tortilla shells with toppings of choice.
Here are some of my favorite toppings for tacos: cilantro, lime wedges, sour cream, radish slices, cotija cheese, jalapenos, salsa.For the chipotle in adobos, you can just scoop out the sauce that the peppers are in for this recipe. Add some chopped up peppers themselves for more heat or save for another recipe.This recipe makes approximately 8 tacos, or 4 overly stuffed tacos.Season your tacos to taste with salt and additional spices. Adjust ratios of black beans, corn, and sweet potato to preference.
Southwest Chipotle Sweet Potato Tacos https://www.threeolivesbranch.com/southwest-chipotle-sweet-potato-tacos/ March 6, 2017