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Vegetarian sweet potato tacos with onion sour cream

Vegetarian sweet potato tacos with onion sour cream

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It's not easy to convince a proud meat lover that vegetarian recipes are delicious.

When I met Alex, I remember that he used to cook a chicken or beef side dish every time I made a meatless recipe. He was 100% sure that eating something vegetarian meant he'd be dying of hunger an hour later. It really bothered me, but I didn't complain.

Nowadays, I can say that I've won the battle. Alex is actually requesting more vegetarian dishes! This is just the type of Mexican dish that converted him—filling recipes that are packed with flavour.

The moral of our story is that vegetarian dishes are not bland or boring and that you can come to like them, even if you're a true meat lover! 

Features

  • Healthy
  • Peanut-free
  • Nut-free
  • Vegetarian
  • Economical

Serves 4

Ingredients

For the onion sour cream

  • Dash of vegetable oil, for cooking
  • 1/2 cup yellow onion, finely chopped
  • 1 tablespoon jalapeño pepper, seeded and finely chopped
  • Salt and pepper, to taste
  • 1 cup sour cream

For the tacos

  • Dash of olive oil, for cooking
  • 2 cups sweet potato, peeled and cut into 1/3-inch cubes
  • 1/2 cup red pepper, cut into 1/3-inch cubes
  • Salt and pepper, to taste
  • 1 cup canned black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 1 teaspoon store-bought chili seasoning
  • 1/2 cup chili sauce (usually sold in the same aisle as ketchup)
  • 1/4 cup water
  • Juice of 1/2 lime
  • 1/4 cup fresh cilantro, chopped
  • 1 cup Monterey Jack cheese, grated
  • 10-12 store-bought soft taco shells

Steps

  1. Heat the vegetable oil in a pan and sauté the onion and jalapeño pepper until nicely browned. Season.
  2. Transfer to a bowl, add the sour cream, and mix well. Refrigerate.
  3. Heat the olive oil in a pan and cook the sweet potato and pepper for 5–6 minutes over medium heat. Season.
  4. Add the black beans, corn, chili seasoning, chili sauce, and water. Stir well and simmer for 5 minutes.
  5. Add the lime juice and cilantro.
  6. Transfer to an oven-safe dish and top with grated cheese.
  7. Broil for a few minutes until cheese is golden brown.
  8. Place everything in the centre of the table and garnish the tacos with the sour cream and sweet potato mixtures.
 

Vegetarian sweet potato tacos with onion sour cream

Vegetarian sweet potato tacos with onion sour cream

Ingredients

For the onion sour cream

  • Dash of vegetable oil, for cooking
  • 1/2 cup yellow onion, finely chopped
  • 1 tablespoon jalapeño pepper, seeded and finely chopped
  • Salt and pepper, to taste
  • 1 cup sour cream

For the tacos

  • Dash of olive oil, for cooking
  • 2 cups sweet potato, peeled and cut into 1/3-inch cubes
  • 1/2 cup red pepper, cut into 1/3-inch cubes
  • Salt and pepper, to taste
  • 1 cup canned black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 1 teaspoon store-bought chili seasoning
  • 1/2 cup chili sauce (usually sold in the same aisle as ketchup)
  • 1/4 cup water
  • Juice of 1/2 lime
  • 1/4 cup fresh cilantro, chopped
  • 1 cup Monterey Jack cheese, grated
  • 10-12 store-bought soft taco shells

Steps

  1. Heat the vegetable oil in a pan and sauté the onion and jalapeño pepper until nicely browned. Season.
  2. Transfer to a bowl, add the sour cream, and mix well. Refrigerate.
  3. Heat the olive oil in a pan and cook the sweet potato and pepper for 5–6 minutes over medium heat. Season.
  4. Add the black beans, corn, chili seasoning, chili sauce, and water. Stir well and simmer for 5 minutes.
  5. Add the lime juice and cilantro.
  6. Transfer to an oven-safe dish and top with grated cheese.
  7. Broil for a few minutes until cheese is golden brown.
  8. Place everything in the centre of the table and garnish the tacos with the sour cream and sweet potato mixtures.

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