5 slices of really good thick bacon, diced
1/2 medium red onion, diced small
1 medium sweet potato, diced small
15 oz can (or 1/2 cup fresh) black beans, drained and rinsed
1 inch chipotle adobo sauce
2 tbs adobo sauce
1 tbs raw honey
juice from one lime
2 large avocados
1/2 medium red onion, finely diced
1.5 tsp garlic powder
1 serrano pepper, membranes removed & finely diced
1/4 tsp sea salt
juice from another lime
1/4 cup cilantro, chopped
1 cup multicolor tomatoes, diced (you can use all red if you want I just think it's prettier with all of the colors)
1. In a skillet, I use cast iron, cook diced up bacon. When nice and crispy remove from the grease and put on a paper towel. Add the onions to the grease in the same skillet and stir until softened (about 3 minutes) on high heat, & then stir in the potatoes for another 4 minutes.
2. While the onion & sweet potato are cooking, combine in a mortar, chipotle, adobo sauce, honey & lime juice. Using the pestle, crust and mix everything together and then pour into the skillet with the potatoes and onions. Add the bacon & black beans into the skill and reduce the heat to low. Cook for 10-15 minutes.
3. While the potatoes & beans are cooking, make the guacamole. Mash & mix together avocado, red onion, garlic powder, serrano pepper, sea salt, lime, & cilantro. Then fold in the tomatoes so they don't get crushed.
4. For serving, toast corn tortillas, then add the potato mixture and top with the guacamole.