I made this dish a few weeks ago, and as I was getting ready to blog about the divine pie I made for Thanksgiving, I remembered that I never posted about this fabulous meal. The recipe has two parts - one for the filling, and the other for the poblano salsa. I dutifully asked James to procure the poblano, tomatoes, and lime but unfortunately assumed onion and garlic were already on hand, only to discover I was wrong. Further complicating the problem was the less than stellar set up I had for roasting the pepper. We usually roast them directly on the flame of our gas stove, but we were at our beach house which has the inferior electric stove top. I attempted to roast the pepper by placing it in an indispensable cast-iron skillet on top of one of the burners and turning it several times, but it didn't work very well. I ultimately decided to simply add the diced tomatoes and diced (semi) roasted pepper to a jar of prepared lime salsa - not an ideal solution, but a solution nonetheless.
The sweet potatoes were roasted in the oven at 425 for half and hour after drizzling with olive oil, chili powder, salt, and pepper. The roasted sweet potatoes were simply served on warmed tortilla shells with a helping of refried beans and topped with salsa and cilantro. We also added some sour cream. A very delicious and hearty vegetarian meal despite the problems with making the salsa.
No comments:
Post a Comment