As soon as my hubs and I found out it was Taco Tuesday we knew we had to make one of our favorite "quick and easy" meals, Sweet Potato Tacos, for dinner. These tacos are vegetarian, gluten free, and surprisingly low calorie. I add black beans and greek yogurt for protein, but my husband who is not a vegetarian, keeps frozen organic chicken strips in the freezer, to add to his meal. I should also mention that the man despises mushrooms, but when I take the sliced mushrooms and dice them instead, they don't become the centerpiece of the taco and he still eats this meal eagerly. It's a great way to sneak an extra vegetable in for picky eaters!
This recipe can easily be made start to finish in 20 minutes and makes about 8 tacos and serves 3-4 people. I find that 2 tacos fills me up, but he can usually eat about 4 of them. Other optional toppings: sliced avocado, salsa, fresh lime juice & cilantro or sour cream.
Vegetarian Gluten-Free Sweet Potato Tacos
Peel and cube the sweet potato into bite size (1/2 inch) pieces. Place into microwave safe bowl, add about 3-4 tablespoons of water to the bottom and microwave for about 3 minutes, or until potatoes soften. Meanwhile, heat skillet on medium heat, add the olive oil and chopped onion and saute for about 2-3 minutes until softened. Add sliced mushrooms and softened sweet potatoes and cook for 5 minutes or so, until they start to brown. Add black beans, taco mix, and baby spinach, mix and saute until spinach wilts.
Warm tortillas according to package instructions, for a crispy finish we prefer to bake our tortillas on a Taco baking rack I bought my husband for his birthday (link is below if you're interested).
Layer sweet potato mixture, greek yogurt, and cheese into each tortilla and enjoy!
I'm Jayne, a 30 something Executive Assistant living in New England with my husband, Mike, our sweet miracle baby and our Labrador Retriever. I have a passion for nontoxic living. I love coffee, recorded TV, baking, red wine, vegetarian cooking, online shopping, fashion & beauty.