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Spicy Chipotle Black Bean and Pineapple Tacos with Green Chile Taco Sauce

Posted Aug 24 2008 7:00pm
Happy Cinco de Mayo!



This meal was a slightly more 'experimental' idea that I had, but it turned out wonderfully. Both Brett and I weren't sure on our first bite, but in less than 10 minutes, the meal was gone!


And we both agreed, this taco sauce just plain rocks! Don't be turned off by the icky color, this stuff is fantastic.






























Veggies for taco sauce.




























Taco sauce simmering.




























Green Chile Taco Sauce
8-10 Anaheim peppers
4 serrano peppers, seeded and minced
2 large tomatoes, chopped
2-4 tomatillos, husked and chopped
1/2 red onion, minced
5 cloves of garlic, peeled
1 cup white distilled vinegar



Preheat oven to 400.



Place whole Anaheim chilies on a baking sheet and roast for 15-20 minutes, until peppers soft and blistered, turning a few times through cooking.



Place chilies in a large bowl and cover with plastic wrap to steam, for about 15 minutes, this will loosen the skins for easy removal.


Remove stems and skins and chop.



Combine all ingredients in a pan and bring to a boil. Cover and simmer for 25-30 minutes, stirring a couple of times through cooking.



Transfer to a food processor and blend until very smooth.



This sauce will last about 2-3 weeks in the fridge and freezes well.



FOR: Tacos, Tostadas and Taco Salads




























Spicy chipotle black bean filling.




























Yum!




























I thought this picture looked a little like a face. :-)


Spicy Chipotle Black Bean and Pineapple Tacos
1 cup black beans, cooked and warmed
1/4 red onion, diced
1 poblano pepper, seeded and minced
1 habanero, seeded and minced
2 serrano peppers, seeded and minced
2 chipotle chilies in adobo, miced
1 tsp sauce from chilies in adobo
2 cloves of garlic, minced
2 tbsp unseasoned brown rice vinegar
1 tbsp agave
cumin
ground coriander
Mexican oregano
salt



canned pineapple tid bits, drained.



hard taco shells
baby spinach
sliced avocado
Green Chile Taco Sauce


Heat a few tablespoons of water in a small skillet. Add the onion, peppers and garlic and cook for 10 minutes or until veggies soft. Drain any excess water.


Combine all the bean filling ingredients in a bowl and season to taste.


Layer spinach, bean filling and pineapple in warmed taco shells. Serve with sliced avocado and Green Chile Taco Sauce.


So yummy.


Hope everyone has a great Cinco de Mayo!


'Til next time.
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