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Learn about the Very Veggie Movement
We’re giving this beloved Mexican dish some vegetarian flair with chopped veggies, grated cheese, and a soft, corn tortilla. To top it off, we’re serving it with a dollop of sour cream.
Ingredients
2 Sweet Potatoes
1 Red Onion
2 Green Peppers
1 Roma Tomato
1 Jalapeno
2 tbsp. sour cream
3 Corn Tortilla
Pepper Jack Cheese (or cheese of your choice)
Lime Juice
Cilantro
Directions
- Preheat oven to 425 degrees and adjust rack to top position
- Wash and dry all produce, cut sweet potatoes into 1 inch-thick wedge, toss on a baking sheet and drizzle with olive oil, cover in ground pepper, cayenne pepper, garlic powder, and cumin. Roast for 20 to 25 min
- Halve and peel the red onion, slice thinly
- Half, core and thinly slice the green peppers and jalapeno
- Dice the roma tomato
- In a medium pan, heat a large drizzle of olive oil. Add the sliced onion, green peppers, and jalapeno. Cook 8-10 min or until lightly charred. Season with salt and pepper.
- Place diced tomato in a small bowl. Add ground pepper, season salt, and lime juice to taste
- Heat corn tortillas on a clean pan, flip and cook until golden brown
- Place warm tortillas on a serving plate and fill with sweet potatoes, veggies, cheese, tomatoes, and hot sauce or salsa
Bon Appetit!
