Chunky Refried Beans & Sweet Potato Tacos

By: Drew Silverthorn

This recipe is inspired by local food week here in Ontario. This recipe is a fusion of ingredients grown in Ontario and found easily accessible across the province year round. Refried beans are oddly expensive considering the ingredients that goes into them – so I came up with a recipe that`s super quick, cheap, and low key but high in flavour. For a more traditional Mexican refried bean recipe, substitute pinto beans for the black soy beans.

The plain yogurt or sour cream really tops this dish off. If you`re vegan, there are some really fantastic plain yogurts out there. The one featured here is a plain almond-coconut yogurt that is slightly sour and lends itself nicely to this dish. If you can`t find any dairy free yogurt feel free to swap it out for some good ol`guacamole.

Serves: 2 – 3 / vegan /gluten-free

Ingredients:

  • 2 tbsp olive oil photo (5)
  • 1/2 medium onion, diced
  • 2 cloves garlic, minced
  • 1/4 tsp chipotle powder
  • 1 can black soy beans, rinsed
  • 1 cup vegetable broth
  • 1/4 lime juice
  • salt and pepper, to taste
  • 1 large sweet potato, peeled and cubed
  • 1 tbsp olve oil
  • scant 1/4 cup maple syrup
  • pinch of smoked paprika
  • pinch of cayenne pepper
  • corn tortilla (for serving)
  • plain yogurt or sour cream (for serving)

Method:

1. In a large frying pan, heat 2 tbsp of olive oil on medium heat and sauté the diced onion until slightly soft and slightly translucent, about 5 minutes. Add the minced garlic and chipotle powder and cook about another 2 minutes.

2. Add the beans and vegetable broth and cook until heated through. Using a potato masher, crush the beans until there are no longer any feasible full pieces of beans. Add the lime juice and salt and pepper and simmer on low until all the liquid is absorbed.

3. Meanwhile, boil the sweet potato in salted water until nearly al dente. Drain the sweet potatoes and set aside.

4. Heat 1 tbsp of olive oil in a large frying pan on medium heat and add the sweet potato. Be careful – the residual water from boiling the sweet potato may cause the oil to crackle and jump up at you! Fry the sweet potato until slightly crispy, but not long enough for the outsides to get soft and gummy.

5. Add the maple syrup and spices. Stir and cook for a few minutes until most, but not all, the maple syrup is absorbed into the sweet potato.

6. Warm each corn tortilla on a dry and clean frying pan on medium-low heat to soft them and make ready for assembly.

7. Assemble and enjoy! Serve with plain yogurt or sour cream, if desired.

Items from this recipe you can find in the Community Food Room (based on delivery and donations):

  • Onion
  • Beans
  • Broth
  • Corn tortilla
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