In February, I attended a party at SOL COCINA to celebrate Chef Deborah Schneider and her Baja-style tacos being featured in Oprah’s O Magazine! (February issue).
Writer Julie Powell declares a Taco Fiesta: the Easiest Dinner Party You’ll Ever Throw; there’s no argument from me that a taco bar with an array of fillings and toppings is a quick, easy, and fun way to entertain, and an excellent way to satisfy the dietary needs of your friends and family, whether it be vegan, vegetarian, gluten free, dairy free, etc.
Now, the vegetarian taco, one of Chef Deb’s featured recipes from Oprah’s O Magazine, and a big hit at the recent Share Our Selves 19th Annual Wild & Crazy Taco Night, has been added to SOL’s seasonal menu, along with tacones, shrimp salad ‘esquites‘, and an ultimate burrito ‘Mar y Tierra‘. The mouthwatering taco is a delicious tangle of caramelized onion, roasted poblano chile, roasted sweet potato and black beans served on a corn tortilla with melted Oaxacan cheese, a drizzle of spicy chipotle salsa and pico de gallo. The Sweet Potato and Black Bean taco is Vegetarian and Wheat-Free and can be made Vegan without cheese and chipotle salsa. Shown as made by Chef Deborah (above) and my homemade version (below).
I like to call SOL my office – it’s quintessentially Newport Beach and there’s no better place to discuss a little business while sipping SOL’s refreshing Skinny Margarita But, in case you’re not in the OC, you’ve lucked out today because I’m sharing the recipe right here on She’s Cookin’!
As a lover of the nutritious, sweet orange flesh of the sweet potato and the mild smokiness of poblano chiles (also called Pasilla) , this just may be my new favorite veggie taco – until now, it was grilled portabello with peppers and onions, but that’s what’s so great about tacos – they’re versatile. You can pack about anything between a tortilla, and it’s delicious! Of course, you can save time by serving your favorite prepared salsas. Same with the chipotle sauce, but you can make your own by blending one chipotle pepper (found in the Latin aisle at the store) with about a 1/2 cup of sour cream until smooth.
This taco is prepared dorado-style where the cheese-topped tortillas are grilled in a skillet (cast iron if you have one) before serving. You can try it with any kind of filling - so, let’s get this party started!
Roasted Sweet Potato and Black Bean Tacos
Recipe created by Deborah Schneider
Serves 6 (Makes 12 tacos)
- 1½ Tbsp. vegetable oil, divided
- 1 white onion, diced
- 1 large poblano chili or green bell pepper, seeded and diced
- 2 cloves garlic, minced
- 1½ tsp. kosher salt, divided
- 1 medium orange sweet potato, cut into ½-inch dice
- 1 cup black beans, drained and rinsed
- ¼ tsp. ground black pepper
- 12 (6-inch) corn tortillas
- Vegetable oil
- 2 cups (6 ounces) shredded Oaxaca or Monterey Jack cheese
- Chipotle sauce
- Pico de gallo (optional, recipe below)
Total time: 45 minutes
Pico de Gallo
- 4 seeded and diced Roma tomatoes
- ½ cup diced red onion
- 1 tsp. kosher salt
- 1 jalapeño, seeded and minced (leave in some seeds if you like it spicier)
- ¼ cup chopped cilantro
- 1 Tbsp. lime juice
In a bowl, combine the Roma tomatoes, diced red onion, kosher salt, jalapeño, chopped cilantro, and lime juice.
Make it yourself, or let Chef Deborah prepare it for you Either way, Enjoy!
251 E. Pacific Coast Highway
Newport Beach, CA
Two photos from the SOL celebration courtesy of Albert Evangelista Photography