Can you imagine a world without tacos?

{Jim Gaffigan voice: “That’s weird. Why would there not be any tacos? I like tacos.”}

Imagine if there were no taco trucks, no Tuesday night tacos, or tacos at Chipotle. GASP! The world would  be full of tostadas, burritos, and enchiladas. Sure, they are all essentially the same – tortilla, meat, and cheese thrown together, but there’s something comforting about the taco.

Tacos are the Mexican version of the American hamburger. You can keep tacos simple with just meat and cheese. Or, you can jazz up tacos with jalapenos, roasted red peppers, and guacamole (Mmmm…guacamole. I swear guacamole could pass as an entree).

After realizing the world would be a sad, non-spicy place without tacos, I knew I had to make something that was flavorful and festive. I had been brainstorming ideas on ways to keep weeknight dinners light, but still tasty. So, I took a chance and made tacos sans meat. I know, crazy town, right? Who knew a Kansas girl could go without red meat?

I whipped up these sweet potato tacos like I was saving the protected taco species. I knew that in order to create a vegetarian dish, I would need lots of spice and texture. Enter, roasted veggies and chipotle cream. The sweet potatoes were the perfect replacement for meat, while the chipotle cream kicked things up a notch. Even Mr. B was surprised with how the tacos turned out.

So, if you want to keep Taco Tuesdays alive, I highly encourage you jump on the sweet potato taco saving bandwagon.

Sombrero’s required.

Sweet Potato Tacos with Chipotle Cream


for the tacos:
2 medium sweet potatoes, chopped
1 small red pepper, chopped
1 small green pepper, chopped
1/2 red onion chopped
2 teaspoons cumin
1 teaspoon corriander
1/4 red pepper flakes
3 tablespoons olive oil
salt and pepper
corn tortillas
avocado slices, garnish
pico de gallo, garnish
lime juice, garnish

for the chipotle cream:
1 cup sour cream
1 tablespoon chipotle adobe sauce (add more for extra spice!)


for the tacos:
Preheat oven to 400 degrees. Spray a baking sheet with non-stick cooking spray. In a large bowl, combine the first nine ingredients. Pour vegetable mix on the baking sheet, spread evenly. Bake veggies for about 30 to 35 minutes.

for the chipotle cream:
In a small bowl, combine sour cream and adobe sauce.

to serve:
Take corn torilla and fill with a big spoonful of roasted veggies. Top with a dollop of chipotle cream. Garnish with avocado slices, pico de gallo, and squeeze of lime juice.

slightly adapted from Giada de Laurentiis

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