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Vegan Rajas con Crema Tacos

Rajas con crema is one of those true Mexican comfort dishes. Poblano peppers are roasted over an open flame, peeled, cut into strips, then sauted with onion, garlic, and corn. A thick, slightly sour “crema” is poured over the whole thing. It is spicy, creamy, and incredibly satisfying. Of course, the best way to eat this is in a taco. These vegan rajas con crema tacos will even impress your omnivore friends.

Vegan Rajas con Crema Tacos is one of those true Mexican comfort dishes. Poblano peppers are roasted over an open flame, peeled, cut into strips, then sauted with onion, garlic, and corn. A thick, slightly sour "crema" is poured over the whole thing. It is spicy, creamy, and incredibly satisfying

There’s something about the smell of roasting poblano peppers that evokes so many food memories and recipes. Before going to culinary school my dad had me work at his restaurant for 6 months. Let’s just say the cooks weren’t too happy to have me around. I peeled a lot of potatoes and cracked a lot of eggs. I’ll never forget the time they had me roast and peel tray after tray of poblano peppers. They of course could do it without even thinking, no gloves, quickly, one after the other. I think it took me about 3 hours to get them done, and by the end I was almost crying (or maybe I was crying) because my hands were burning. I’m sure they had a kick out of that.

Vegan Rajas con Crema Tacos is one of those true Mexican comfort dishes. Poblano peppers are roasted over an open flame, peeled, cut into strips, then sauted with onion, garlic, and corn. A thick, slightly sour "crema" is poured over the whole thing. It is spicy, creamy, and incredibly satisfying

Vegan Rajas con Crema Tacos is one of those true Mexican comfort dishes. Poblano peppers are roasted over an open flame, peeled, cut into strips, then sauted with onion, garlic, and corn. A thick, slightly sour "crema" is poured over the whole thing. It is spicy, creamy, and incredibly satisfying

Poblano chiles are readily available almost anywhere in the United States. I am even able to find them here in Hawaii! They are very versatile and can be used in soups, tacos, pasta, enchiladas, stews, and they can even be stuffed and fried. They are relatively mild on the heat scale depending on where you live. Roasting and peeling them is not complicated, as you can see in this video. This is a perfect summer dish for using up all of the sweet, tender corn at your farmer’s market. If you are staying away from nuts, you can omit the “crema” and serve with a salsa instead.

Vegan Rajas con Crema Tacos is one of those true Mexican comfort dishes. Poblano peppers are roasted over an open flame, peeled, cut into strips, then sauted with onion, garlic, and corn. A thick, slightly sour "crema" is poured over the whole thing. It is spicy, creamy, and incredibly satisfying

The heat here in Hawaii is starting to rise and ice cream, paletas, and aguas frescas have been on my mind lately. What recipes would you like to see?

The Recipe: Vegan Rajas con Crema Tacos

This recipe is pretty straight forward. You can skip the roasting of the poblano peppers if you’re in a hurry, but they will not be as tender as if you had roasted them. The crema can me made without oil by substituting it with unsweetened almond milk. I use the almonds with the peel on because I prefer the flavor, but if you are looking for a really white crema, you can use blanched almonds instead. Enjoy!

Vegan Rajas con Crema Tacos is one of those true Mexican comfort dishes. Poblano peppers are roasted over an open flame, peeled, cut into strips, then sauted with onion, garlic, and corn. A thick, slightly sour "crema" is poured over the whole thing. It is spicy, creamy, and incredibly satisfying
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Vegan Rajas con Crema Tacos

Cook Time 30 minutes
Total Time 30 minutes
Servings 4 servings
Author Dora Stone

Ingredients

Filling:

  • 5 Poblano peppers,roasted, peeled, seeded, cut into strips
  • 1 tbsp. Vegetable oil, (optional)
  • 1 Onion, white, large, thinly sliced
  • 2 cloves Garlic, minced
  • 3 ears Corn, kernels sliced off
  • ½ cup Vegetable stock or broth

Crema:

  • ½ cup Almonds, raw
  • 1 clove Garlic
  • ¾ cup Water
  • ¼ cup Vegetable oil optional
  • 1 tbsp. Lemon juice fresh

Instructions

To make the filling:

  1. Heat vegetable oil in a large sauté pan to medium heat. Add the onion and sweat for 2-3 minutes or until it is tender and translucent.

  2. Add corn, garlic, and ½ cup of vegetable stock, cover and let steam until corn is tender, about 3 – 4 minutes.
  3. Add the poblano peppers and let cook for 1 minute more. Season with salt and pepper. Remove from the heat and let cool slightly.

Almond Crema:

  1. Place the almonds, garlic, water, vegetable oil, and lemon juice in the blender and process until smooth. Season with salt and pepper. Pour the almond crema over the cooled filling and mix well.

  2. Serve with warm corn tortillas.

Recipe Notes

To save time you can skip the roasting and peeling of the poblanos, but they will not be as tender or flavorful.
* You can substitute the oil in the crema with unsweetened almond milk with the same results.

Here are some other delicious taco recipes you can try as well:

25 Vegan Tacos for 5 de Mayo

Chickpea and Spinach Tacos

Spicy Zucchini Black Bean Tacos

Carrot and Sweet Potato Tinga Tacos

Potato and Chorizo Tacos

 

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25 Vegan Tacos for 5 de Mayo

 The Best 25 Vegan Tacos for 5 de Mayo

1. Potato and Homemade Chorizo Tacos

25 Vegan Tacos for 5 de Mayodorastable.com

You can make your own chorizo or you can buy it. Find recipe here.

2. Crispy Coconut Lime Baked Cauliflower Tacos

25 Vegan Tacos for 5 de Mayo                        veggieinspiredjourney.com

This cauliflower is not fried, it is baked, and believe it or not it has no oil! Find recipe here.

3. Slow Cooker Pulled Jackfruit Tacos

25 vegan tacos for 5 de mayo                        theedgyveg.com

Marinated jackfruit served on corn tortillas with spicy mango salsa, and cashew lime crema. Find recipe here.

4. Lentil Picadillo Tacos

25 Vegan Tacos for 5 de Mayo   thymeandlove.com

The comforting taste of picadillo without the meat. Find recipe here.

5. Enchilada Sauce Tacos

25 Vegan Tacos for 5 de Mayo                       brownsugarandvanilla.com 

A creative way to use your enchilada sauce for quick weeknight dinner. Find recipe here.

6. Spicy Zucchini and Black Bean Tacos

25 Vegan Tacos for 5 de Mayodorastable.com

Put it together in less than 20 minutes. Find recipe here.

7. Vegan Street Tacos

25 Vegan Tacos for 5 de Mayo                                      welcomingkitchen.com

Made with spiced sweet potatoes and topped with the classics. Find recipe here.

8. Spicy Plantain Black Bean Tacos

25 Vegan Tacos for 5 de Mayominimalistbaker.com

Sautéed plantains and black beans with a spicy sauce. Find recipe here.

9. Portobello Purple Potato Tacos

25 Vegan Tacos for 5 de Mayoveggiesdontbite.com

Portobello, purple potatoes, and red onions make the perfect combination. Find recipe here.

10. Bell Pepper Chickpea Tacos & Avocado Chile Sauce

25 Vegan Tacos for 5 de Mayo                         veggieinspiredjourney.com

Takes only 15 minutes to make! The sauce takes it to another level. Find recipe here.

11. Vegan Breakfast Tacos

25 Vegan Tacos for 5 de Mayo                           thymeandlove.com

Spiced tofu scramble with nopales. Find recipe here.

12. Sweet Potato & Potato Tacos with Tomatillo & Chipotle Sauce

25 Vegan Tacos for 5 de Mayo                        brownsugarandvanilla.com

Sautéed sweet potatoes and potatoes topped with a smoky tomatillo sauce. Find recipe here.

13. Roasted Cauliflower Tacos with Spicy Avocado Lime Crema

25 vegan tacos for 5 de mayo                                 theglowingfridge.com

Spiced roasted cauliflower with a cabbage slaw, white beans, and spicy avocado lime crema. Find recipe here.

14. Veggie Tacos

25 Vegan Tacos for 5 de Mayo                                   loveandlemons.com

Eggplant, bell peppers, summer squash, and a avocado and tomatillo salsa. Find recipe here.

15. Mushroom Garlic Tacos

25 Vegan Tacos for 5 de Mayo                        brownsugarandvanilla.com

Mushrooms sautéed in garlic with a splash of lime juice. Find recipe here.

16. Oven Roasted Seitan Tacos

25 Vegan Tacos for 5 de Mayothymeandlove.com

Seitan marinated in hibiscus flowers and roasted. Find recipe here.

17. Barbacoa Hearts of Palm Tacos

25 vegan tacos for 5 de mayo         forkandbeans.com

Hearts of palm in a roasted pasilla sauce and a sprinkle of lime juice. Find recipe here.

18. Lentil Mushroom Tacos

25 Vegan Tacos for 5 de Mayo                         veggieinspiredjourney.com

Tacos with “meaty” filling of sautéed mushrooms and lentils. Find recipe here.

19. Sweet Potato & Carrot Tinga Tacos

25 Vegan Tacos for 5 de Mayo                                                             dorastable.com

Shredded carrots and sweet potatoes cooked in a chipotle sauce. Find recipe here.

20. Beer Battered Tofu Tacos

25 Vegan Tacos for 5 de Mayo                                      ohmyveggies.com

Beer battered tofu topped with mango salsa and avocado slices. Find recipe here.

21. Nopales, Black Bean & Potato Taquitos

25 Vegan Tacos for 5 de Mayo                     veggiesdontbite.com

Baked taquitos topped with a smoky taco cream. Find recipe below. 

22. Potato and Roasted Poblano Tacos

25 Vegan Tacos for 5 de Mayo                                                         spiciefoodie.com

Potato and roasted poblano tacos on soft corn tortillas. Find recipe here.

23. Spinach & Chickpea Tacos

25 Vegan Tacos for 5 de Mayodorastable.com

Sautéed spinach, chickpeas, tomatoes, and garlic on warm corn tortillas. Find recipe here.

24. Crispy Potato Tacos

25 Vegan Tacos for 5 de Mayothymeandlove.com

Pan fried crispy tacos filled with potatoes and your favorite salsa. Find recipe here.

25. Mushroom Fajita Tacos

25 Vegan Tacos for 5 de Mayo                                                               dorastable.com

Sautéed mushrooms, onion, and peppers, topped with avocado and salsa. Find recipe here.

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Vegan Tamales Unwrapped

 

 

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Chickpea and Spinach Tacos

It has been a crazy two weeks. We went skiing for a couple of days and then helped some friends out by watching their 4 kids for the weekend! My husband is an avid skier and has been begging me for years to learn. I was reluctant, because I do not like the cold. Even with my hesitation I had a great time. I did fall on my butt a couple of times, but unfortunately we did not get a video of it.

This recipe for chickpea and spinach tacos is my go-to easy lunch. Serve on warm corn tortillas, topped with cherry tomatoes, avocado, salsa, and pepitas.

The first day was great, I took a lesson and found out that I wasn’t too bad of a beginner skier. I didn’t fall once. I kind of got a little cocky and began to think that skiing wasn’t so hard after all. The following day my husband made sure that I was brought down back to earth, quite literally. He, like myself, is an over achiever. However, I like to take my time and do things at my own pace. He would rather fall and try, try again, until he gets it. We did a green run and he was surprised that I didn’t suck, so he said we should do another green run, that was supposedly the same as the one we did before. It was not. I ended up curled up in a ball crying. It was steeper that he had thought and I couldn’t stop. I ended up falling and sliding several feet in the snow. I got pretty scared, but after a couple of minutes I put my big girl panties on, got up and tried it again. Nobody has ever pushed me as hard as he does, which is great and scary at the same time.

family

family

family

This recipe for chickpea and spinach tacos is my go-to easy lunch. Serve on warm corn tortillas, topped with cherry tomatoes, avocado, salsa, and pepitas.

The day ended with a soak in the hotel hot tub and dinner and drinks with friends. I liked it so much that I am going to start saving now, and maybe next year we can go to Jackson Hole.

This recipe for chickpea and spinach tacos is my go-to easy lunch. Serve on warm corn tortillas, topped with cherry tomatoes, avocado, salsa, and pepitas.

The Recipe: Chickpea and Spinach Tacos

I’m still on a bit of a taco kick and these tacos are my favorite go-to quick lunch recipe. I always have chickpeas on hand for making hummus, and spinach for smoothies so it seemed only natural to put them together in a tortilla. It’s so easy it’s kind of silly to post a recipe for it, just sauté the spinach and garlic and add the chickpeas. Just like I mentioned before the quality of your tortillas matters a lot. Right now my favorite are the Tortilla Land uncooked corn tortillas. Serve on warm corn tortillas and top with cherry tomatoes, avocado slices, your favorite salsa, and  toasted pepitas for some crunch. Enjoy!

This recipe for chickpea and spinach tacos is my go-to easy lunch. Serve on warm corn tortillas, topped with cherry tomatoes, avocado, salsa, and pepitas.
Print

Chickpea and Spinach Tacos

Cook Time 20 minutes
Total Time 20 minutes
Servings 3 servings
Author Dora Stone

Ingredients

  • 1 tbsp. Vegetable oil, optional
  • 3 cloves Garlic, minced
  • 8 oz. Spinach, cleaned, 1 bag
  • 1/8 cup Vegetable stock
  • 1 can (14.5 oz) Chickpeas, drained, rinsed
  • 1 Avocado, sliced
  • 1 pint Cherry tomatoes, sliced in half
  • ½ cup Pepitas, toasted
  • 9 Corn tortillas

Instructions

  1. Heat oil in a large sauté pan to medium heat. Add the garlic and cook for 1-2 minutes until the garlic begins to release its aroma.
  2. Add the spinach and the 1/8 of a cup of vegetable stock. Cover and let cook for 3 – 4 minutes until the spinach has wilted and cooked down.
  3. Add the chickpeas, stir, cook for 1 minute to ensure they are warm, and season with salt and pepper.
  4. Serve with warm corn tortillas and top with cherry tomatoes, avocado slices, your favorite salsa, and toasted pepitas for some crunch.

 

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Spicy Zucchini and Black Bean Tacos

I am going skiing for the first time! It’s not really my first time, but that one doesn’t count. I was thirteen, a tad pudgy, and not very balanced or graceful. For the life of me I could not figure out how to stop or slow down, and I kept knocking little kids over. This time might be better, I hope. I’m not looking forward to the cold though. Me and the cold are not friends. Give me a hot day, a margarita, some spicy zucchini and black bean tacos, a pool, and I’m set. I’ll try and get my husband to take a video of me falling on my butt, which I’m sure will happen, so you can laugh with me (at me).

These spicy zucchini and black bean tacos are delicious, protein packed, and very easy to make.

Next month I will be going to the We All Grow Summit, a latina blogger conference. I am really excited about it, and I’m hoping to learn a lot, so I can grow the blog. I’m a bit nervous though, I’m not so good with the small talk in large group situations. I have to really push myself to interact, but once I get comfortable you won’t get me to be quiet. Do you have any tips for me?

These spicy zucchini and black bean tacos are delicious, protein packed, and very easy to make.

Mexicans can make a taco out of anything. Tacos are very near and dear to our hearts and they have nothing to do with ground beef, taco seasoning, and a crispy shell. I will say, there are some weird tacos out there, like these ant larvae and egg tacos. I don’t think we are going to get to that level of weird here, but I definitely need more taco recipes.

The Recipe: Spicy Zucchini and Black Bean Tacos

These spicy zucchini and black bean tacos are delicious, protein packed, and very easy to make. Simply sauté onion and garlic, then add the zucchini and the black beans. They are topped with a chile de arbol almond sauce, which gives this dish a decadent and creamy touch. Serve on warm corn tortillas. Enjoy!

These spicy zucchini and black bean tacos are delicious, protein packed, and very easy to make.

These spicy zucchini and black bean tacos are delicious, protein packed, and very easy to make.
Print

Spicy Zucchini and Black Bean Tacos

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Author Dora Stone

Ingredients

  • 1 tbsp. Vegetable oil, optional
  • ½ White Onion, thinly sliced
  • 3 cloves Garlic, minced
  • 2 Mexican zucchini, large, diced
  • 1 can (14.5 oz) Black beans, drained

Chile de Arbol Sauce:

  • 2 - 4 Chile de Arbol, dried
  • 1 cup Almonds, raw
  • ½ Onion, white, large
  • 3 cloves Garlic, unpeeled
  • 1 ½ cups Vegetable Stock, Warm
  • 2 tsp. White or champagne vinegar

Instructions

  1. Heat vegetable oil to medium heat in a large sauté pan. Add onion and sweat for 2-3 minutes or until the onion is tender and translucent.
  2. Add the garlic cloves and cook for 1 minute.
  3. Add the zucchini and cook until tender, about 3-4 minutes. Add the black beans and mix well. Let cook for 1 minute more. Season with salt and pepper.
  4. To make the sauce: heat a griddle, comal, or cast iron pan to medium-high heat. Toast chiles on each side until lightly toasted, about 30 seconds on each side. Remove from pan and set aside.
  5. Add the almonds to the pan and toast until golden, about 2 minutes. Remove from pan and set aside.
  6. Toast the onion, and the garlic until slightly charred, about 4 minutes on each side.
  7. Place the almonds, onion, garlic, and chiles in the blender. Add the warm vegetable stock and 2 tsp. of vinegar. Process until smooth. Season with salt and pepper. Sauce should be thick and creamy.

Recipe Notes

Chile de Arbol Sauce recipe adapted from Gran Cocina Latina

 

 

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Vegan Potato and Chorizo Tacos

I’m still recovering from the Christmas and New Year celebrations. I can’t seem to catch up with the kid’s school work or any of my work for that matter. We spent almost 3 weeks in Mexico with my family, and it was incredible, as always. The kids were spoiled rotten by their grandparents and so was I. Since I didn’t have to cook, clean or do laundry while I was there, we spent many hours sitting around in our pijamas, sipping hot tea and chatting, while the kids ran amok like wild animals.

vegan potato and chorizo tacos. Serve the crispy bits of spicy chorizo mixed with the slightly golden potatoes on a warm tortilla and top with salsa.

The hubby and I were even able to get away for a couple of days and go to Austin. It had been 6 years since we had been without the kids for more than a day! We kind of fell in love with Austin a little bit. It’s a pretty cool town. Once we got back to California I was so sad. It hurts to be so far away from family, it’s not right. I miss them terribly.

Vegan potato and chorizo tacos. Serve the crispy bits of spicy chorizo mixed with the slightly golden potatoes on a warm tortilla and top with salsa.

Vegan potato and chorizo tacos. Serve the crispy bits of spicy chorizo mixed with the slightly golden potatoes on a warm tortilla and top with salsa.

However, I did return with a renewed mission or purpose for this blog. My mother (the reason I started this blog) has continued to have health problems. This is motivating me to keep going and to keep creating delicious vegan Mexican recipes that my mom would like to eat, in the hope that maintaining a vegan (plant-based) diet can help improve her health. Just like my mom and I, there are many others who would like to continue eating the foods they love and grew up with without sacrificing their health or the lives of animals. I hope this blog and these recipes can help other Latino families make the transition to a vegan (plant-based) way of life.

My crazy family

my crazy family

The Recipe: Vegan Potato and Chorizo Tacos

This is where these potato and chorizo tacos come in. Potatoes and chorizo or chorizo con papas is traditionally a breakfast dish, but I see no reason why this couldn’t be a good lunch or dinner option. You can use store-bought vegan chorizo or you could make the homemade version. Either way, as soon as you mix the chorizo with the potatoes you will understand why this is such a popular dish in Mexico. Serve the crispy bits of spicy chorizo mixed with the slightly golden potatoes on a warm tortilla and top with salsa. Make sure you have good tortillas though. My favorite tortillas right now are the Tortilla Land uncooked corn tortillas. It really is like eating your tortillas recién hechas (just made). Enjoy!

Vegan potato and chorizo tacos. Serve the crispy bits of spicy chorizo mixed with the slightly golden potatoes on a warm tortilla and top with salsa.

Potato and chorizo tacos. Serve the crispy bits of spicy chorizo mixed with the slightly golden potatoes on a warm tortilla and top with salsa.
Print

Potato and Chorizo Tacos

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Author Dora Stone

Ingredients

  • 1 tbsp. Vegetable oil, optional
  • 1 cup Onion, white, minced
  • 3 cups Potato, peeled, diced
  • 1 cup Vegan chorizo, cooked (see note)
  • 12 Corn tortillas
  • 1 cup Your favorite salsa

Instructions

  1. Heat 1 tbsp. of oil in a large sauté pan at medium-low heat. Add onions and cook until soft and translucent, about 10 min. It’s ok if they brown a little bit.
  2. While the onions are cooking, place your cut potatoes in a small saucepot with salted water. Bring the water up to a simmer at high heat. Lower heat to medium and let the potatoes cook for 5 minutes.
  3. Drain the potatoes and add them to the pan with the onion. Turn heat up to medium-high. Cook potatoes and onions for 5 minutes or until the potatoes begin to brown. Add more oil if necessary.
  4. Add cooked chorizo to the pan and mix well. Cook for one more minute.
  5. Season with salt and pepper.
  6. Serve with warm tortillas and the salsa of your choice.

Recipe Notes

You can buy vegan chorizo or try this homemade vegan version. 

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Sweet Potato and Carrot Tinga Tacos

One of my sisters had a bit of a health scare last week. For a moment we thought we were going to lose her, and things got very scary. It takes something like that to put everything into perspective. All of this week I have been thinking about how important our health is.

I live in Orange County, CA and it’s so easy to get carried away with things, wanting things, buying things, a bigger house, a better car, or signing up for this class or that. It is also easy to get frustrated, at least for me, when you can”t afford something that you need. We live in a two bedroom apartment and live on one income, because I stay at home. I guess you could say that in the land where 1 million dollar houses are a common occurrence, we are struggling to make 1 income work and send our child to private school, but this is what’s best for our family right now.

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.

When I thought my sister might not not make it, all I could think was that none of those things matter. Here is where my husband will jump in and say that I’m wrong, that indeed those things do matter, that I can’t just dismiss them. He’s right, I can’t dismiss them because money puts food on our table, and gives our child a high quality education, and if indeed we die tomorrow, money will matter to the people we leave behind. Yet, imagine if we did live comfortably, but did not have our health, what then? Money can’t buy you health.

This is why I transitioned the blog to be vegan Mexican, because I wanted to eat healthy, but I was missing the flavor and dishes I grew up with. I’m not talking about Tex-Mex, enchilada sauce quinoa bakes, or queso. No, I’m talking about real authentic Mexican food made vegan. The blog is definitely a work in progress and I know some dishes like the capirotada can only be understood by my fellow Mexicanos, and that’s ok. I hope the blog inspires you too try some vegan dishes, because only you as a mom can take charge of your families health, be it paleo, vegan, gluten-free, whatever works best for you. Don’t take your health for granted!

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

Yikes! Can you tell I’m a bit emotional about this? This weeks dish is a sweet potato and carrot tinga tacos. Tinga is traditionally a shredded chicken or beef in a chipotle tomato sauce, but in this case we are using shredded vegetables. The sweet potatoes and carrots 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. Enjoy!

sweet-potato-carrot-tinga
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Sweet Potato and Carrot Tinga Tacos

Total Time 30 minutes
Servings 4 Servings

Ingredients

  • 1 White onion, medium, sliced
  • 3 Garlic cloves, minced
  • 2 1/2 cups (2 ea.) Grated sweet potato
  • 1 cup Grated carrot
  • 1 can (14 oz.) Diced tomatoes
  • 2 Chipotle peppers in adobo
  • 1/2 cup Vegetable stock
  • 1 Avocado, sliced
  • 8 Tortillas corn or flour

Instructions

  1. In a large sauté pan over medium-heat, sauté onion(oil optional) for 3 -4 minutes, until the onion is translucent and soft. Add the garlic and sauté, stirring for 1 minute.

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

  3. To make the sauce: Place the diced tomatoes, vegetable stock, and chipotle peppers in the blender and process until smooth
  4. Add chipotle-tomato sauce to the pan and cook for 7-8 minutes, stirring occasionally, until the sweet potatoes and carrot are cooked through.

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

Recipe Notes

Increase or decrease spiciness by adding or removing some of the chipotle peppers.