Wednesday, August 13, 2014

Sweet Potato Tacos with Pineapple Chutney

 There really is nothing quite like fresh cut pineapple.  I think when the Europeans found the America's and first bit into a pineapple, they were hooked. That must be what kept them coming back. 

I love this Pineapple Chutney. The combination of the sweet and spicy is incredible. I paired it with creamy refried beans and a sweet potato. The result was a fantastic tasty taco that I can't wait to make again. 

This is great over beans and rice or stir fry too!  

Sweet Potato Tacos with Pineapple Chutney Recipe

2 sweet potatoes, cooked
Refried beans 
Pineapple Chutney
Corn tortillas

Pineapple Chutney Recipe

1/2 medium onion, peeled and diced small
1 tbsp. grated ginger
2 jalapeno peppers, seeded and minced
1/2 tbsp. cumin (maybe less)
1/2 fresh pineapple, peeled, cored and diced
1/2 cup cilantro, finely chopped
Salt to taste

Place the onions in a large skillet and saute for about 7 - 8 minutes.  Add water to keep the onions from sticking to the pan.  Add the ginger, jalapeno pepper, and cumin and cook for another 4 minutes.  Add pineapple and remove the pan from the heat.  Stir in cilantro and salt. 

To make tacos:
Warm corn tortillas either in the microwave or toast until golden and slightly crispy in a pan on the stove.  Spread refried beans over a corn tortilla.  Remove sweet potato from the skin and slightly mash.  Add on top of refried beans. Top with Pineapple Chutney. I didn't measure, just add what looks good.  Enjoy!

*Feel free to add some taco seasoning to refried beans for a more taco-y flavor. 

1 comment:

  1. Ah! I just had fresh pineapple last week. Looks like I will have to get another one so that I can make this recipe. It sounds amazing.
    Kristin @ Holy Cannoli Recipes