Chipotle Sweet Potato Taco Salad

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  • 1 cup cilantro leaves
  • 1 clove garlic
  • Zest from one lime

Sweet Potatoes

  • 1 tablespoon olive oil
  • 1/2 cup diced red onion
  • 1 1/2 cups 1/4" cubed sweet potatoes (1 medium sweet potato)
  • 1 chipotle
  • 2 tablespoon adobo sauce
  • 1 tablespoon honey
  • Juice from one lime
  • 4 to 5 handfuls Lettuce
  • 3/4 cup black beans, drained/rinsed if using canned
  • 1/4 cup pepitas
  • 1 ounce cotija cheese
  • 2 corn tortillas
  • 2 tablespoons olive oil, plus extra for brushing.
  • 2 tablespoons lime juice


  1. Mince the cilantro leaves and place in a bowl. Using a microplane, grate the garlic on to the cilantro, followed by the lime zest. Toss together and set side.
  2. Heat olive oil over medium heat in skillet. Add onions and let cook until onions begin to soften, 3-4 minutes. Next, stir in sweet potatoes and continue to cook for another 3-4 minutes.
  3. In a mortar and pestle, combine the chipotle, adobo sauce, honey, and lime juice. Break apart the chipotle into small pieces (alternatively, you can cut up the chipotle.) Pour into the pan with the sweet potatoes and reduce the heat to medium-low.Cook until sweet potatoes have softened, 10-15 minutes. Let cool.
  4. Preheat oven to 350˚. Brush the corn tortillas with olive oil and cut into strips. Spread in a single layer on a sheet tray. Bake until brown and golden, roughly 10 minutes.
  5. Assemble the salad with lettuce, gremolata, black beans, pepitas, cheese, sweet potatoes, and crispy tortillas. Whisk together the olive oil and lime juice, pour over the salad, and toss until well combined.