Ingredients
The following ingredients have 4 Servings
- 1 1/2 teaspoons cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon dried oregano
- 2 tablespoons olive oil
- 1 pound ground turkey or chicken
- 1 teaspoon salt
- 1/2 onion
- chopped
- 2 sweet potatoes
- peeled and diced
- 2 chipotle peppers in adobo
- chopped
- 1 tablespoon apple cider vinegar
- 1 15-ounce can black beans
- drained and rinsed
- A handful of cilantro
- chopped (optional)
- 8 soft corn tortillas
- charred
- 8 hard shell tortillas
- 1 cup Mexican-style shredded cheese
- Shredded lettuce
- Sour cream
- Avocado
- Pickled jalapeños
Instruction
- In a stainless steel skillet over medium heat, toast spices for about 1 minute, or until fragrant (make sure the kitchen is well-vented, unlike ours was #coughcough)
- Heat olive oil in another large skillet over medium-high heat
- Once hot, add the ground turkey or chicken and cook, breaking it up with a kitchen spoon, until brown
- Season with salt
- Once the turkey has browned, add the onion, sweet potato and toasted spices
- Cook for about 6-7 minutes, stirring occasionally
- Add in chipotle peppers, apple cider vinegar and a splash of water, and cover the pan
- Cook for another 2-3 minutes, or until sweet potatoes are soft
- Once the potatoes are tender, add the beans
- Cook one minute longer so the flavors combine
- Remove the pan from the heat and stir in the cilantro
- Preheat the broiler and broil 1/8 of a cup of cheese on top of each corn tortilla
- Wrap each hard shell tortilla in a cheesy soft shell tortilla
- Place filling into each double shell and top with toppings of your choice
