Roasted Yam and Eggplant Tacos with Chipotle Mayo and Crunchy Tortilla Chip Garnish
Our friend and talented foodie, Erin Ireland of ItsToDieFor.ca shared her super hearty and deliciously textured Taco and sides recipe.
Ingredients:
- 1 Batch Oh She Glows Life-Affirming Nacho Dip
- 1 Bag blue corn Que Pasa Tortilla Chips
- 1 Bag blue corn taco shells
- 2 Big yams
- 2 Japanese eggplants
- 2 Tbsp coconut oil (or oil of choice)
- 3 Cloves garlic (minced)
- 1 Can black beans
- 1 Jar Que Pasa Salsa (I love the Chipotle version)
- 2 Limes
- 1 Bunch green onion (or red onion) (chopped)
- 1/1 c. Chipotle mayo (just stir a bit of chipotle spice into Vegenaise)
Directions:
- Start by making a batch of Oh She Glows Life-Affirming Nacho Dip, but stop after you’ve completed the ‘cheese’ step (so, don’t add the spinach, onions or marinara sauce).
- Preheat oven to 400F. Slice yams and eggplant vertically into strips. Toss with coconut oil (or oil of choice) and garlic, then lay on a parchment lined baking sheet and cook for 25 minutes or until golden.
- Next, add a can of drained black beans to a small pot on the stove over medium heat. Add the juice of one lime and salt. With a wooden spoon, mash the beans slightly as you stir and cook until soft (about 10 minutes).
- Heat your soft taco shells in the oven and begin assembling: add a big dollop of citrusy black beans to each shell, a bigger dollop of nacho dip, roasted vegetable wedges, a spoonful of Que Pasa’s organic salsa, a squeeze of lime, a sprinkling of red or green onions (or both), a fat drizzle of chipotle mayo and — the piece de resistence — a big handful of crumbled Que Pasa tortilla chips.
- Fiesta time! Hope you enjoy.
