Chipotle Quinoa Sweet Potato Tacos with Pomegranat Salsa

INGREDIENTS

2 tablespoons olive oil
1 small sweet onion, diced
2 cloves garlic, minced or grated
2 large sweet potato, chopped 
salt and pepper
1 1/2 cups quinoa 
1 can diced tomatoes 
2 teaspoons chili powder
2 canned chipotle chilies, minced
1 tablespoon chipotle in adobo (from the chipotle chili can)
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon brown sugar
1 teaspoon cayenne (or to your taste)
1 can black beans, rinsed
1 lime, juiced
1 small bunch cilantro
6-8 whole wheat or other tortillas
1 avocado, diced, for topping
1 cup shredded sharp cheddar cheese, for topping
cotija cheese, crumbled, for topping

Roasted Cranberry Pomegranate Salsa

12 ounces fresh cranberries
1/4 cup brown sugar
1 canned chipotle chili, chopped
1 lime, zested + juiced
1 clove garlic, minced or grated
1 jalapeno, chopped and seed removed if desired
the arils from 1 pomegranate 
salt and pepper, to taste



INSTRUCTIONS

1. To make the salsa. Heat oven to 450 degrees F. Lightly grease a cookie sheet.
2. Place the cranberries, brown sugar, chipotle chili, lime zest + juice, garlic, jalapeño and a pinch of salt and pepper into a bowl and toss until cranberries are well coated. Place on the cookie sheet and place into the oven and roast until the cranberries burst and release their juices, about 15 minutes. Remove from the oven and and let cool 10 minutes. Then add the pomegranates and toss well. Set aside and keep at room temperature.
3. While the cranberries are roasting, start the tacos. Heat the olive oil over a large skillet set over medium heat. Add the onions and sweet potatoes and toss to coat. Cover the skillet and let cook until the sweet potatoes are fork tender, stirring once or twice for about 15 minutes. Once the sweet potatoes are fork tender, add the garlic and saute 30 seconds. Then crank up the heat to medium-high (adding more oil if needed) and add the quinoa. Let the quinoa get crispy and cook for about 5 minutes. Add 3/4 cup water and tomatoes, the chili powder, chipotle chilies, adobo sauce, smoked paprika, cumin, brown sugar and cayenne. Stir to thoroughly combine and bring the mixture to a boil. Cook for 10-15 minutes or until the liquid has completely evaporated. Remove from the heat and stir in the black beans and the lime juice. Taste and season with salt and pepper if desired.
4. To assemble the tacos place the quinoa mixture in a tortilla. Top with shredded cheddar cheese, avocado, a large dollop the the roasted cranberry salsa, crumbled catija cheese and fresh chopped cilantro.