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Nov 5

Sweet Potato Mushroom Veggie Tacos + Mango Chili Salsa

Incredible veggie tacos
Unfortunately, veggie tacos usually end up getting a bad reputation, filled most often with overcooked veggies and some sort of meat replacement. Not these tacos – they’re absolutely delicious and you don’t even need to worry if you’re missing meats (just in case that was a concern)…The sweet potatoes are completely balanced out by the fragrant mexican spices and the mushrooms add the slightest bite. I love how quick and easy these are to make and best of all, how bright and healthy they are for you! Enjoy! xo, Anjanee

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Sweet Potato Mushroom Tacos + Mango Chili Salsa
Serves 2
Delicious, healthy, veggie tacos that are filled with flavour
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Prep Time
15 min
Cook Time
40 min
Prep Time
15 min
Cook Time
40 min
921 calories
138 g
0 g
38 g
18 g
5 g
888 g
443 g
33 g
0 g
30 g
Nutrition Facts
Serving Size
888g
Servings
2
Amount Per Serving
Calories 921
Calories from Fat 330
% Daily Value *
Total Fat 38g
59%
Saturated Fat 5g
27%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 25g
Cholesterol 0mg
0%
Sodium 443mg
18%
Total Carbohydrates 138g
46%
Dietary Fiber 26g
103%
Sugars 33g
Protein 18g
Vitamin A
1009%
Vitamin C
156%
Calcium
29%
Iron
30%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 large ripe mango, small dice
  2. 2 small vine ripened tomatoes, small dice
  3. 1/4 small red onion, finely diced
  4. 1/2 green chili, finely minced (jalepeno, serrano or thai chili work well)
  5. 1/2 Tbsp cumin
  6. 1/8 tsp salt
  7. 24 oz sweet potatoes, peeled and diced
  8. 1/8 tsp cayenne pepper
  9. 1/4 tsp cumin powder
  10. 1/8 tsp cinnamon powder
  11. 1/8 tsp chipotle powder
  12. 3 Tbsp olive oil
  13. 10 oz cremini mushrooms, sliced
  14. 2 cloves garlic, finely minced
  15. salt and pepper
  16. 6 store-bought or homemade corn tortillas
  17. avocado, smashed
  18. fresh chopped coriander to garnish
Instructions
  1. Combine the mango, tomatoes, red onion, green chili, cumin and salt in a medium bowl. Mix thoroughly and set aside to marinate while you make the filling.
  2. Preheat the oven to 400°F/200°C. In a baking tray covered with tin foil, toss together the sweet potatoes, cayenne, cumin, cinnamon, chipotle and 2 tbsp of olive oil. Season lightly with freshly ground salt and pepper. Place in the middle of oven and bake for about 30-40 minutes until the potatoes are soft and lightly browned.
  3. Meanwhile, in a large saute pan, heat the remaining 1tbsp of olive oil on medium high heat. Once hot, add the mushrooms and cook for a couple minutes until they begin to sweat. Add in the garlic and cook for a further 5-6 minutes until golden brown. Season with freshly ground salt and pepper.
  4. To assemble, spread a tablespoon or so of the smashed avocado onto the tortilla. Layer with the sweet potato mixture, mushrooms, salsa and coriander.
beta
calories
921
fat
38g
protein
18g
carbs
138g
more
Lark & Linen Interior Design and Lifestyle Blog https://jacquelynclark.com/
Photography, Styling & Recipe: Fig and Honey

 

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