Chipotle Yam, Black Bean and Guac Tacos

I'm back!  It has been quite a whirlwind as my poor computer crashed and is still in pieces.  The diagnosis doesn't look good and I may have lost a TON of pictures, but I am not going to pout any longer and I am going to get back to what I love.  Thank goodness to my wonderful husband who has replaced my laptop and thank you all for being patient with me as I was so neglectful to my poor little blog - again.
This is a great recipe I wanted to kick things off with.  I was on Pinterest when I found this amazing recipe from 'Naturally Ella Blog'.  I knew this was going to taste as great as it sounded, so I just had to make it.  This recipe is a definite keeper.  I am usually one who has to have some sort of carnivorous staple on the dinner table, but not tonight.  These 'meat free' tacos were filling and satisfied my every single taste bud.  I followed her recipe, but changed a few minor things and I wouldn't do it any other way.  I doubled the recipe, because we always favor leftovers in this house, as it makes for easy lunches the following day.  You must try this healthy alternative if you favor tacos, they are incredible.



Ingredients:

• 2 Tbsp olive oil
• 1 small yellow onion, peeled and diced
• 2 medium yams, peeled and diced into 1/2 inch cubes
• 1 can organic black beans, drained and rinsed
• 2 chipotle peppers in adobo sauce {you can buy them canned}
• 4 Tbsp adobo sauce {you can use the adobo sauce from the canned chipotle pepper}
• 2 Tbsp honey
• juice from 1 lime
• 1 package taco shells {I prefer blue corn taco shells}
• cilantro
• sour cream

For Guacamole:

• 2 avocados
• 2 small tomatoes, diced
• 1/2 medium red onion, diced
• 1/2 tsp kosher salt
• juice from 1 lime
• handful of cilantro

1. Heat olive oil in a large skillet or pot over medium-high heat.  Add onions and cook until slightly softened {about 3 to 4 minutes}.  Add yams and sauté for 5 to 10 minutes with onions, or until yams are slightly softened.  
2. In a mixing bowl {or in a mortar and pestle}, combine chipotle peppers, adobo sauce, honey and lime juice.  Mix well, while cutting up chipotle peppers into pieces.  
3. Pour chipotle mixture into pan with onions and yams and mix well.  Reduce heat to medium-low.  
4. Add black beans and mix yams and beans together.  Cook until yams are softened to your liking {not allowing them to become soggy}. 

For Guac:

1. While cooking the yam mixture with beans, scoop out the insides of each avocado.  Add onion, salt and lime juice and mash to texture of your liking.  Fold in tomatoes and cilantro.  Mix together.  

TO SERVE:

1. Scoop a large spoonful of the yam mixture into the bottom of the taco shell.  Layer with the guacamole, sour cream and sprinkle with cilantro.  Voila!

Enjoy!