This dish is one if you want to impress. If you want something delicious and takes a little bit longer with time, this is the perfect recipe! Also, perfect for a date night in. I'm a sucker for tacos. As most people are! After being diagnosed with Celiac, I changed my diet from bread to corn tortillas and I'm not complaining!
Black Bean and Corn Salsa
Avocado Poblano Crema
First heat a large skillet and add the sweet potatoes and garlic. Let it cook for about 20 minutes - or roast in the oven on 400 for 20 minutes. After the sweet potatoes are soft, add the chorizo and cook with the sweet potatoes on the stove. Mix all together. Set aside.
While the sweet potatoes are cooking, make the avocado crema. Cut the poblano pepper and take the seeds out. Turn on the broiler on HIGH and cook the peppers side up until they are charred. Around 5 minutes under the broiler. Once they are done, quickly place in a bowl and cover with plastic wrap and let it cool for 15 minutes.
While the peppers are cooling, make the salsa. Add the cooked beans (just heat up on the stove for a bit), corn, jalapeño, tomatoes, cilantro, green onion, lime and S&P. Mix together and set aside.
To finish the crema, throw an avocado in a blender or food processor with the yogurt, poblano pepper (remove burnt skin), hot sauce, limes, cumin and S&P. Mix in the blender until smooth.
Heat up the corn tortillas with cheese and you're ready to fill with chorizo, salsa and crema!
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My name is Liddy and I'm just a gringa trying to eat bueno in Nueva York and beyond! #gringaapproved #T1D #GlutenFree