Chipotle Quinoa Sweet Potato Tacos with Roasted Cranberry Pomegranate Salsa

Bahan-bahan (8 porsi)

• 2 tablespoons olive oil
• 1/2 a small sweet onion
• 1 clove garlic (minced or grated)
• 1 large sweet potato (chopped (peel if desired))
• salt and pepper
• 1 1/2 cups cooked quinoa (I used red quinoa)
• 2 teaspoons chili powder
• 2 can ned chipotle chilies (minced)
• 1 tablespoon chipotle in adobo (from the chipotle chili can)
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon brown sugar
• 1 teaspoon cayenne (or to your taste)
• 1 cup cooked black beans (if using canned drain and rinse them)
• 1 lime (juiced)
• 1 small bunch cilantro
• 6 -8 four tortillas
• 1 avocado (sliced or diced, for topping)
• 1 cup shredded sharp cheddar cheese (for topping)
• cotija cheese (crumbled, for topping)
• 12 ounces fresh cranberries
• 1/4 cup brown sugar
• 1 can ned chipotle chili (chopped)
• 1 lime (zested + juiced)
• 1 clove garlic (minced or grated)
• 1 jalapeno (chopped and seed removed if desired)
• the arils from 1 pomegranate
• salt and pepper (to taste)