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
Diet Vegan
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Total Time 50 minutesminutes
Servings 4Servings
Calories 305kcal
Ingredients
1can (14 oz.)Diced tomatoes
1 tsp.Mexican oregano(optional)
2Chipotle peppers in adobo
1cupVegetable stock
1tbspAvocado oil
1 cupThinly sliced white onion
3Garlic cloves, minced
2 ½cups Grated sweet potato
1cupGrated carrot
1Avocado, sliced
8Tortillas corn or flour
Instructions
Place the diced tomatoes, 1/2 cup of the vegetable stock, oregano, and chipotle peppers in the blender and process until smooth.
In a large sauté pan over medium-heat, add oil 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.
Add chipotle-tomato sauce to the pan and cook for 30-35 minutes, stirring occasionally, until the sweet potatoes and carrot are cooked through. If necessary add the remaining 1/2 cup of 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. If you are looking for more meatiness you can also make this recipe with shredded soy curls or canned young green jackfruit. Cauliflower is also really good stewed in the tinga sauce