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Sweet Potato and Carrot Tinga Tacos

I have fallen in love with sweet potatoes. I actually used to dislike them, but during my pregnancy I craved them and now I can’t get enough of them. These sweet potato and carrot tinga tacos are one of the many ways you can use sweet potatoes. The shredded carrots and sweet potatoes are stewed with onion, garlic, and a tomato-chipotle sauce. The sweet potatoes make this dish just a bit sweet, the chipotle-tomato sauce adds a tanginess that will keep you coming back for more, and the avocado gives it a luscious creaminess. Serve on warm tortillas for tacos or on tostadas smothered with beans.

Sweet potato and carrot tinga tacos are a bit sweet, the chipotle-tomato sauce adds a tanginess and spiciness that will keep you coming back.

Traditionally, tinga is a shredded pork dish that originates from Puebla. It is also commonly made with chicken or beef. For another vegan option you could use jackfruit or hearts of palm. The best thing about this recipe though is that it’s super easy to make and only requires a couple of ingredients. I make a less spicy version for my kids and they love it!

Sweet potato and carrot tinga tacos are a bit sweet, the chipotle-tomato sauce adds a tanginess and spiciness that will keep you coming back.

Our baby is now 2 months old, and I’m trying to get back into the rythm of things, testing recipes, posting, and recording videos. I am planning on finally launching a youtube channel in the next couple of weeks, but I have to say it makes me really nervous. If you have any suggestions, words of encouragement, or recipe requests I am all ears. Enjoy!!

Sweet potato and carrot tinga tacos are a bit sweet, the chipotle-tomato sauce adds a tanginess and spiciness that will keep you coming back.

The Recipe: Sweet Potato and Carrot Tinga Tacos

Make sure to cook the tinga until the sweet potatoes and carrots are tender. The texture should not be crunchy. Enjoy!

 

Sweet potato and carrot tinga tacos are a bit sweet, the chipotle-tomato sauce adds a tanginess and spiciness that will keep you coming back.
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Sweet Potato and Carrot Tinga Tacos

Total Time 30 minutes
Servings 4 Servings

Ingredients

  • 1/4 cup Water
  • 1 cup Thinly sliced white onion
  • 3 Garlic cloves, minced
  • 2 1/2 cups Grated sweet potato
  • 1 cup Grated carrot
  • 1 can (14 oz.) Diced tomatoes
  • 1 tsp. Mexican oregano (optional)
  • 2 Chipotle peppers in adobo
  • 1/2 cup Vegetable stock
  • 1 Avocado, sliced
  • 8 Tortillas corn or flour

Preparation

  1. In a large sauté pan over medium-heat, add water and onion, cook for 3 -4 minutes, until the onion is translucent and soft. Add the garlic and continue to cook, stirring for 1 minute.

  2. Add sweet potato and carrot to the pan and cook for 5 min stirring often.

Sauce:

  1. Place the diced tomatoes, vegetable stock, oregano, and chipotle peppers in the blender and process until smooth.

  2. Add chipotle-tomato sauce to the pan and cook for 10-12 minutes, stirring occasionally, until the sweet potatoes and carrot are cooked through. If necessary add more vegetable stock to the pan. 

  3. Serve on warm tortillas and top with avocado slices.

Chef's Notes

Increase or decrease spiciness by adding or removing some of the chipotle peppers. You can also serve on tostadas smothered with refried beans. 

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Spiced Sweet Potato Black Bean Burger

I dislike veggie burgers. They’re not burgers!!! Inevitably though, you will find yourself eating one, because they are commonly the only vegetarian-vegan options available at casual restaurants. Why make them at home then? Well, this recipe for spiced sweet potato black bean burger is pretty good, if I do say so myself. I usually make a big batch and freeze them. This way when I’m too lazy, tired, or out late doing stuff, I just pull some out of the freezer and make dinner, voila!

This spiced sweet potato black bean burger, is packed full of veggies and protein. Garam-masala and serrano pepper give it an extra kick

 

This spiced sweet potato black bean burger, is packed full of veggies and protein. Garam-masala and serrano pepper give it an extra kick

 

This spiced sweet potato black bean burger, is packed full of veggies and protein. Garam-masala and serrano pepper give it an extra kick

This spiced sweet potato black bean burger, is packed full of veggies and protein. Garam-masala and serrano pepper give it an extra kick

This spiced sweet potato black bean burger, is packed full of veggies and protein. Garam-masala and serrano pepper give it an extra kick

The addition of garam masala gives it a unique flavor and they are packed with veggies. The munchkin loves them. I do have to warn you, they are definitely not burgers. However, this doesn’t mean you can’t enjoy them on their own with a salad or in a whole wheat wrap. Alright lovely readers, it’s late, have a sweet night.

This spiced sweet potato black bean burger, is packed full of veggies and protein. Garam-masala and serrano pepper give it an extra kick

The Recipe: Spiced Sweet Potato Black Bean Burger

This burger is packed full of veggies and protein. I have added garam-masala and serrano pepper for an extra kick. I usually make these when I have leftover brown rice and quinoa. Enjoy!

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Spiced Sweet Potato Black Bean Burger

Cook Time 25 minutes
Total Time 25 minutes
Servings 9 servings
Author Dora Stone

Ingredients

  • 1/2 cup Diced yellow onion
  • 4 Garlic, cloves, minced
  • 1/4 cup Carrots, peeled, diced
  • 1/4 cup Celery, diced
  • 1/2 Serrano, diced
  • 1/3 cup Corn kernels, fresh or canned
  • 1 cup Sweet potato, cooked, peeled, mashed
  • 1 tbsp. Garam Masala
  • 1 tsp. Paprika
  • 1/3 cup Maseca, corn flour
  • 1 cup Black Beans, drained, canned
  • 1 cup Brown rice, cooked
  • 1 cup Quinoa, cooked
  • 1/4 cup Chopped parslet
  • To taste Salt kosher
  • To taste Black pepper ground

Preparation

  1. In the bowl of a food processor add onion, garlic, carrots, celery, serrano, and corn kernels and process until the vegetables are chopped finely but not pureed.
  2. In a large pan, set to medium-low heat, sauté vegetable mixture until all of the liquid has evaporated, about 5 – 7 minutes. Set aside and let cool for 5 min.
  3. In a large bowl combine brown rice, quinoa, beans, sweet potato, garam masala, paprika, corn flour, parsley, vegetable mixture, salt, and pepper.
  4. Place half of the mixture back into the food processor and pulse 3 times. Return mixture to bowl and mix well.
  5. Form into patties. Refrigerate for at least an hour before cooking.
  6. To cook, sauté in 1 tbsp. of oil for 2 -3 min. on each side until golden brown.
  7. Serve.

Chef's Notes

If the mixture still seems too wet, you can adjust the quantity of quinoa and brown rice accordingly.