Chipotle Chickpea and Sweet Potato Tacos

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers. They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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Roasted Sweet Potato And Poblano Pepper:
1 medium sweet potato, cubed
1 poblano pepper, de-seeded and sliced
½ teaspoon olive oil
¼ teaspoon salt

Chipotle Chickpeas:
2 teaspoons oil
1 small onion, chopped
1 X 15 oz can chickpeas
salt, to taste
black pepper, to taste
¾ teaspoon chipotle powder
¼ teaspoon smoked paprika
¼ teaspoon cumin powder
⅛ teaspoon ancho chile pepper
juice of 1 small lime
¼ cup water
1 medium red pepper, sliced

Avocado Lime Dip:
2 small avocados
½ cup packed cilantro
2 garlic cloves
salt, to taste
pepper, to taste
¼ teaspoon red chili flakes or use jalapeno
juice of 1 small lime
water, few tablespoons

6 Small Corn Tortillas


Roast The Sweet Potato & Poblano Pepper:
Preheat oven to 425 F degrees.
Toss cubed sweet potato and sliced poblano pepper with olive oil and a little salt.
Transfer to a baking sheet lined with parchment paper and roast the veggies at 425 F degrees for 15-17 minutes.

Make Chipotle Chickpea:
Meanwhile, heat 2 teaspoons oil in a pan on medium heat.
Add chopped onion, little salt and cook for 5-6 minutes or till raw smell goes away.
Add chickpeas and saute for 30 seconds.
Then add chipotle powder, smoked paprika, cumin powder, black pepper and ancho chile pepper. Mix till combined.
Add ¼ cup water, cover and cook for 5-6 minutes.
Open the pan and mash some of the chickpeas with a fork.
Add sliced red pepper and roasted poblano and cook for a minute.
Taste and adjust salt and spices at this point.
Remove pan from heat and add lime juice. Mix till combined.

Avocado Lime Dip:
To a food processor add avocado flesh, salt, pepper, garlic, cilantro, lime juice, red chili flakes and water.
Pulse till it forms a creamy paste. Start with 1 tablespoon water and add more as required to bring it all together.

Serve The Tacos:
To serve the tacos warm the tortillas.
Add the prepared chipotle chickpeas mixture to the tortillas first. Top with roasted sweet potato and avocado lime dip.
Serve immediately.