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Chipotle Yam + Lentil Tacos

Active Time: 30 minutes
Total Time: 30 minutes
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Why we love it:

A “street” taco is popular in Mexico City and marked by small 4” corn tortillas served 2 at a time. They’re quite popular recently but if you can’t find this size, any tortillas will be ok. This filling is wonderful to feed a crowd. It’s easily doubled or tripled, and will store wonderfully in the fridge or freezer for months.
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Ingredients

  • 1 Shallot
  • 1 Tablespoon Vegetable Oil (or mild oil of your preference)
  • 1 pound Yam (garnet)
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Ground Cumin
  • 1 Tablespoon Chili Powder
  • 1⁄2 cup Water (divided)
  • 1 15-ounce can Black Beans
  • 1 15-ounce can Green Lentils (or boil your own from dry first, use 1 cup dry)
  • 2 Tablespoons Chipotle Peppers In Adobo (from a can, measure the liquid and add 2 chilies)
  • 1 Lime (zest and juice)
  • 12 Corn Tortillas (look for small “street” taco size, or use whatever you have)
  • 1 Avocado

Cooking Instructions

  • 1. SHALLOT

    Peel and slice shallot into thin rings or half moons.

    Heat a large skillet with sides, over medium-high heat. Cast iron works well here. Add the oil to the pan and when it’s hot, add the shallot.

  • 2. YAM

    Wash the yam well. Then, grate the entire thing on the large holes of a box grater. Add it to the shallot as soon as it’s grated.

  • 3. SPICES

    Combine the salt, cumin, and chili powder in a small bowl. Add all but about ½ a teaspoon of the spice blend to the pan and stir to coat. Add ¼ cup of water and cover the pan.

  • 4. BEANS

    While that comes to a simmer, open the can of beans and drain them, but no need to rinse. Place them in a small pot with the reserved spice blend and about ¼ cup of water. Turn on medium heat and bring to a simmer.

  • 5. LENTILS

    Open the can and drain the lentils. Add the yam. Simmer for about 10 minutes or until the yam is tender. Mince the chipotle and add the peppers and their sauce to the mixture. Zest in the lime. Stir to combine and simmer the mixture over low for 5-8 minutes, stirring occasionally to blend the flavors.

    Slice the lime in ½ and squeeze ½ in the pan. Slice the rest into wedges for serving.

  • 6. TORTILLAS

    Heat the tortillas over a gas flame, or in the oven or toaster oven until warm and pliable, just a few seconds each.

  • 7. SERVING

    Serve beans. Lay out tortillas and top with yam/lentil filling and any extra sauce. Garnish with lime. Slice the avocado and serve alongside.

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Substitutions

  • PESCATARIAN:
    a seared filet of white fish flaked into these tacos is delicious. Seared shrimp also works well
  • BEANS:
    pinto beans are great. Or serve rice or roasted cauliflower instead
  • DRY LENTILS:
    if you prefer to cook dry lentils, add 1 cup lentils and 2 cups of water to a small pot. Boil for about 25 minutes or until they’re tender. Drain if necessary
  • LENTILS:
    use cauli rice or make you own by finely chopping up cauliflower. Quinoa would be delicious also
  • CHIPOTLE:
    add red pepper flakes, Tapatio hot sauce, or a scoop of store-bought salsa
  • KIDS CORNER:
    reduce the amount or omit chipotle to make it more mild, you can add some tomato paste or chopped fresh tomatoes to keep it lighter
  • SHALLOT:
    use 1/2 of an onion of any color
  • TORTILLAS:
    make it a salad!
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