Angry Tacos. Why angry? Sitting on the bus one day I saw a sign at one of the fast food places for an “angry burger”. I assumed that meant it was really spicy, and liked that idea. So I unabashedly stole it, turned it into vegan tacos, and there you have it. Very spicy, smoky, flavorful tacos full of chickpeas and sweet potatoes, a maple-chipotle-adobo sauce, and just a touch of crisp cabbage on top.
Oh, and happy new year by the way! I hope you all enjoyed your holidays. I spent Thanksgiving and Christmas with my mom for the first time in more years than I want to count, and it was wonderful. It was also Teddy’s first holiday season, and I feel like he enjoyed it… especially since I bought him and Sally new toys and baked them dog treats. Those dogs are spoiled af, but that’s okay. New Years Eve was a quiet affair, spent snuggled up on the couch with wine and food. I was definitely ready to tell 2016 to hit the road, and I’m looking forward to a happy and productive 2017. Partly because of my 40 Before 40, and also just because I’m so darn happy these days. I have so many projects planned and trips to look forward to and friends and loved ones to spend time with. It’s gonna be a fantastic year, I promise!
There are also going to be a lot of tacos. I’ve never stopped and counted the number of taco recipes I have on this blog, but I bet it’s a lot. And this one is my new favorite!
These tacos are so flavorful. And very, very spicy. Please take that seriously. These tacos are not playing around.
- 1 large sweet potato
- 1 can chickpeas, drained and rinsed
- 4 chipotle peppers packed in Adobo sauce, chopped PLUS ~2 teaspoons of the sauce
- 1/4 cup maple syrup (the real stuff!)
- 1/2 teaspoon salt
- Nonstick spray
- Salt & pepper to taste
- Topping as desired (sour cream, purple cabbage, coleslaw, etc)
- Preheat the oven to 375. Slice the potato into 1/2" rounds. Bake on a sheet with just a little non-stick spray and some salt and pepper until tender. 10 minutes, then flip and another 5 or so minutes, depending on how thick they are.
- Combine the peppers, adobo sauce, maple syrup, and salt in a small bowl.
- When the potatoes are done, remove and turn off the oven BUT keep the door shut so it holds in the heat. Chop the potatoes into smallish bite sized cubes and return to the baking sheet. Add the chickpeas and top with the sauce. Stir until everything is coated, then return to the (still hot) oven for 5 or so minutes.
- Prep your toppings, and when the filling is warm, serve immediately. Enjoy!
- This makes 8 tacos. Peel the potatoes if you like, but I prefer the skin on.