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.
Print Add to Collection

Sweet Potato and Carrot Tinga Tacos

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.
Course Main Course
Cuisine Mexican
Keyword carrot tinga, vegan mexican recipes, vegan tacos
Total Time 30 minutes
Servings 4 Servings
Calories 304kcal

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

Instructions

  • In a large saut√© 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.
  • Add sweet potato and carrot to the pan and cook for 5 min stirring often.

Sauce:

  • Place the diced tomatoes, vegetable stock, oregano, and chipotle peppers in the blender and process until smooth.
  • 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. 
  • Serve on warm tortillas and top with avocado slices.

Video

Notes

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

Nutrition

Serving: 2tacos | Calories: 304kcal | Carbohydrates: 53g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Sodium: 340mg | Potassium: 820mg | Fiber: 11g | Sugar: 7g | Vitamin A: 17425IU | Vitamin C: 13.3mg | Calcium: 117mg | Iron: 2.2mg