Sweet Potato, Poblano & Chorizo Tacos

Rating:

About:

The classic Mexican Street tacos take on a twist in this vegetarian version.

Total Time:

30 min

Prep Time:

10 min

Cook Time:

20 min

Ingredients:

2 cups sweet potatoes, diced

4 ounces soy chorizo

2 poblano chiles, roasted, skinned & chopped

1 cup onion, chopped

1 cup fresh corn kernels

1 cup vegetable stock

½ tsp red pepper powder

1 tbsp vegetable oil

5 garlic cloves, minced

4 tbsp crumbled feta cheese

Salt to taste

8 corn tortillas

4 tbsp green onions, sliced

Lime wedges for serving

Directions:

Heat the oil in a large pan over medium heat. Cook the diced sweet potatoes for about 5-6 minutes stirring occasionally and set aside until later.

Cook the chopped onions for about 3 minutes in the same pan.

Stir in the garlic, red pepper powder, corn and chopped poblano to the pan and cook for about 2 minutes.

Remove casing from chorizo and add to pan. Cook for a 1 minute or 2 stirring to crumble the chorizo.

Add the sweet potatoes and onions to the pan.

Pour in the chicken stock and season with salt. Bring to a boil. Reduce heat and simmer partially covered for about 7-8 minutes until sweet potatoes and chorizo are cooked and the liquid evaporates.

Heat the tortillas on medium heat over the naked flame of a burner until cooked or lightly charred on both sides. Top each tortilla with the sweet potato chorizo mixture, crumbled cheese and green onions. Serve with lime wedges,

Tags:

Mexican