Vegetarian Tacos
These vegetarian tacos are loaded with fresh sweet potatoes, jalapeno, pico de gallo, and avocado and then wrapped in a warm charred corn tortilla. These are the best vegetable tacos!
Ingredients
- 2 TBS canola or olive oil
- 24 ounces sweet potatoes, slices and cut into ½ inch peices
- 1 medium jalapeno, seeded and diced
- 1 TBS minced garlic about 2 cloves
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
- ¼ teaspoon ground cumin
- 2 medium avocado
- 12 small corn tortillas
- pico de gallo for topping
- sour cream or greek yogurt for topping
Instructions
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In a large skillet over medium high heat, add oil and heat for 1 minute. Add sweet potatoes and saute for 6-8 minutes or until tender. Remove from heat.
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Add jalapeno, garlic, salt, pepper, and cumin; stir to combine. Set aside.
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Over a gas burner using tongs to hold each corn tortilla, gently char the tortilla to get a nice burn on it. If you don't have a gas burner, place the tortillas on the rack inside the oven and broil for 1-2 minutes, watching closely so they don't burn.
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To serve: Top each tortilla with sweet potato mixture, avocado, and pico de gallo. If desired, top with sour cream or Greek yogurt (or serve on side).