sweet potato tacos with chipotle cream
Can you imagine a world without tacos?
{Jim Gaffigan voice: “That’s weird. Why would there not be any tacos? I like tacos.”}
Imagine if there were no taco trucks, no Tuesday night tacos, or tacos at Chipotle. GASP! The world would be full of tostadas, burritos, and enchiladas. Sure, they are all essentially the same – tortilla, meat, and cheese thrown together, but there’s something comforting about the taco.
Tacos are the Mexican version of the American hamburger. You can keep tacos simple with just meat and cheese. Or, you can jazz up tacos with jalapenos, roasted red peppers, and guacamole (Mmmm…guacamole. I swear guacamole could pass as an entree).
After realizing the world would be a sad, non-spicy place without tacos, I knew I had to make something that was flavorful and festive. I had been brainstorming ideas on ways to keep weeknight dinners light, but still tasty. So, I took a chance and made tacos sans meat. I know, crazy town, right? Who knew a Kansas girl could go without red meat?
I whipped up these sweet potato tacos like I was saving the protected taco species. I knew that in order to create a vegetarian dish, I would need lots of spice and texture. Enter, roasted veggies and chipotle cream. The sweet potatoes were the perfect replacement for meat, while the chipotle cream kicked things up a notch. Even Mr. B was surprised with how the tacos turned out.
So, if you want to keep Taco Tuesdays alive, I highly encourage you jump on the sweet potato taco saving bandwagon.
Sombrero’s required.
Sweet Potato Tacos with Chipotle Cream
Yield: Serves 4 to 6
Prep Time: 10 minutes
Cook Time: 35 minutes
Ingredients:
for the tacos:
2 medium sweet potatoes, chopped
1 small red pepper, chopped
1 small green pepper, chopped
1/2 red onion chopped
2 teaspoons cumin
1 teaspoon corriander
1/4 red pepper flakes
3 tablespoons olive oil
salt and pepper
corn tortillas
avocado slices, garnish
pico de gallo, garnish
lime juice, garnish
for the chipotle cream:
1 cup sour cream
1 tablespoon chipotle adobe sauce (add more for extra spice!)
Directions:
for the tacos:
Preheat oven to 400 degrees. Spray a baking sheet with non-stick cooking spray. In a large bowl, combine the first nine ingredients. Pour vegetable mix on the baking sheet, spread evenly. Bake veggies for about 30 to 35 minutes.
for the chipotle cream:
In a small bowl, combine sour cream and adobe sauce.
to serve:
Take corn torilla and fill with a big spoonful of roasted veggies. Top with a dollop of chipotle cream. Garnish with avocado slices, pico de gallo, and squeeze of lime juice.
slightly adapted from Giada de Laurentiis
I love veggie tacos! This is a perfect meal for me!
Lauren replied: — February 4th, 2013 @ 2:32 pm
I heart you girl! I hope Paul and you had a great weekend!
a world without tacos? The horror! I’m coming over with margaritas and stuffing my face with these awesome sweet tater tacos! yum
Lauren replied: — February 5th, 2013 @ 1:52 am
Bless you my dear! I could use a GIANT margarita after today!!
Oh man, a world without tacos would be…NO WORLD AT ALL, DUH!!! I’m totally digging all the ingredients in this taco!! Smother that chipotle cream all over the top of my taco and you’ve caught me in a taco coma!
Lauren replied: — February 5th, 2013 @ 2:02 am
A world without tacos would be sad town, U.S.A. You will love the chipotle cream! I am trying to think of what else I can slather it on!
I love quick and easy dinners like this. Sweet potato tacos sound wonderful and so healthy.
Lauren replied: — February 5th, 2013 @ 3:19 pm
Laura – I highly recommend making them…so easy and flavorful!
Love the chipotle cream! I bet I could get my husband to eat these!
Lauren replied: — February 5th, 2013 @ 11:26 pm
Jessica – I bet you could too! The chipotle cream is the perfect distraction:)
We don’t have tacos nearly often enough – they’re so good. And I totally love the idea of that chipotle cream.
Lauren replied: — February 5th, 2013 @ 11:27 pm
Me too! As easy as they are to make and find, I don’t eat them nearly enough. Need to change that:)
If the world was suddenly without tacos, I think we’d have to move out of California–tacos are one of the things that make living here worthwhile.
This sweet potato version sounds great!
Lauren replied: — February 5th, 2013 @ 11:28 pm
I think I would move to California too. Better weather and food!
Yes! I love this. Looks amazing with all that color.
Lauren replied: — February 6th, 2013 @ 3:43 am
Thanks, Aggie! It was a nice change up from the standard beef tacos!
These are gorg! Exactly what I want to eat! I think I’ve got everything to make them, too!
Lauren replied: — February 6th, 2013 @ 3:43 am
Thanks, doll! Let me know how it turns out. Cheers!
I adore tacos! Especially veggie filled ones. I just discovered your blog (can’t remember where I heard about it!) and I really love it!
Lauren replied: — February 8th, 2013 @ 3:01 pm
Thanks for stopping by, Jamie! Great to meet you! And should definitely make these tacos!
Bookmarked! I seriously love this because I’m kinda getting tired of the same old beef and cheese tacos. YUMMMM!
Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to Mayan times.The people living in the lake region of the Valley of Mexico traditionally ate corn tortillas folded or rolled around small fish.;..
Have a good one
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