Chipotle Yam + Lentil Tacos
Why we love it:
- 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
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.
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.
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.
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.
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.
Heat the tortillas over a gas flame, or in the oven or toaster oven until warm and pliable, just a few seconds each.
Serve beans. Lay out tortillas and top with yam/lentil filling and any extra sauce. Garnish with lime. Slice the avocado and serve alongside.