Chipotle Quinoa Sweet Potato Tacos with Roasted Cranberry Salsa

• 2 tablespoons olive oil
• 1/2 a small sweet onion
• 1 clove garlic minced or grated
• 1 large sweet potato chopped 
• 1/2 can of fire roasted tomatoes (optional)
• salt and pepper
• 1 1/2 cups cooked quinoa I used red quinoa
• 2 teaspoons chili powder
• 2 chipotle chilies from the can, blended
• 1 tablespoon chipotle in adobo from the chipotle chili can
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 tablespoon brown sugar
• 1/2 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 corn tortillas (warmed) or hard shell tacos, warmed
• 1 avocado sliced or diced, for topping
• 1 cup shredded sharp cheddar cheese for topping
• cotija cheese crumbled, for topping

ROASTED CRANBERRY SALSA

• 12 ounces fresh cranberries
• 1/4 cup brown sugar
• 1 canned chipotle chili blended
• 1 lime zested + juiced
• 1 clove garlic minced or grated
• 1 jalapeno chopped and seed removed if desired
• salt and pepper to taste

Instructions

• Step 1. For the cranberry salsa, heat oven to 450 degrees. Lightly grease a baking sheet.

• Step 2. Place the cranberries, brown sugar, chipotle chili, lime zest + juice, garlic, jalapeño and a pinch of salt and pepper on the baking sheet. Toss everything together until the cranberries are evenly coated. Place in the oven and roast until the cranberries burst, about 15 minutes. Remove from the oven and let cool for 10 minutes. Taste and season with more salt and pepper if desired. Set aside and refrigerate.

• Step 3. Heat olive oil over a large skillet and set over medium heat. Saute the onions and garlic until fragrant. Add 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.

• Step 4. Once the sweet potatoes are fork tender, turn 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.

• Step 5. 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.

• Step 6. 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 cotija cheese and fresh chopped cilantro. Place on a platter and Enjoy!