Vegetarian Sweet Potato Green Chile Tacos

Vegetarian roasted sweet potato and green chile tacos are a great meatless Taco Tuesday option.

As mush as it upsets my meat-eating husband, for 2019 I’ve challenged myself to attempt to eat less meat this year. Sounds simple enough, but when you’ve got a backyard of chickens, half of a steer in the freezer from the fair and are married to an avid hunter, it’s not so simple. I’m thinking this is going to be a much tougher challenge than not eating store-bought candy like I did for last year. Some might call that a resolution, but I call it a challenge.

I did stuff like that all throughout college. If I noticed I was going out and drinking too frequently, I’d challenge myself to become a hermit for a certain amount of time just to see if I could follow through. That particular challenge of not going out to bars or ordering a drink while out at dinner was much easier in the winter because to be perfectly honest, I didn’t relish in the idea of freezing to death while I waited in a line outside of a bar just to go inside and overpay for drinks. But that’s a whole other topic for another time.

Vegetarian roasted sweet potato and green chile tacos are a great meatless Taco Tuesday option.

Upon deciding on this challenge, I reached out to a couple of my friends who have recently gone vegetarian or vegan and asked them how they made the process of giving up meat a little easier. For the most part, they all told me the same thing: find the things I enjoy without meat. For me, that’s pretty simple: sweet potatoes.

Inspired by a fast weeknight recipe I used to make regularly, I omitted the kielbasa sausage I would usually cook alongside sweet potatoes, garlic and an onion or two, and turned it into a vegetarian taco that’s oh-so-easy to throw together in a hurry. It’s easy to prep the night before, do the slicing and dicing the night before, which also means the vegetables can get some extra time to soak up some of the spicy flavors used to season these tacos.

Vegetarian roasted sweet potato and green chile tacos are a great meatless Taco Tuesday option.

Since these tacos are moderately spicy, don’t feel like it’s necessary to use pepper jack cheese. Monterey Jack cheese is just as good, as is any Mexican cheese blend available at your local grocery store. For added spice and flavor, I like to serve these tacos with either Tapatio or Green Pepper hot sauce, but again, don’t feel like it’s absolutely necessary. One thing that is necessary, however is the avocado crema, which will combat some of the spiciness of the tacos themselves.

While there is no meat in these tacos, I really enjoy pairing these spicy sweet potato tacos with a full-bodied red wine to enhance the combination of spices used. Cabernet Sauvignon and Malbec are two of my favorites. Vina Robles Estate Cabernet Sauvignon is a very easy drinking cab, something I basically consider to be a house wine for around $20.  Achaval-Ferrer Mendoza Malbec is basically the only Malbec I will drink and it’s so affordable at under $25.

Vegetarian roasted sweet potato and green chile tacos are a great meatless Taco Tuesday option.
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Vegetarian Sweet Potato Green Chile Tacos
A hearty, meatless Mexican-inspired sweet potato taco. Adjust the seasonings to your liking.
  • 1/2 pound sweet potatoes, peeled and cut into 1/4" cubes
  • 3 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons ground ancho chili powder
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 4 ounce can diced green chiles
  • 8 small corn tortillas, warmed
  • 1/2 cup pepper jack cheese, shredded
  • 1 avocado, halved and pitted
  • 1/4 cup Mexican crema or sour cream
  • 1 tablespoon fresh lime juice
  • to taste salt
Preheat oven to 450º and line a baking sheet with parchment paper.In a large bowl, combine the sweet potatoes and onion and all of the spices. Spread evenly on the prepared baking sheet and roast until tender and caramelized about 30 minutes. Remove vegetable mixture from oven and combine with the green chiles on the baking sheet. Return into the oven for about 3 minutes, or until the chiles are warm.While the sweet potatoes are roasting, make the avocado crema. In a small bowl, mash the avocado, stir in the Mexican crema, and lime juice. Season with salt.Divide the tortillas with the vegetable mixture and top with the shredded cheese and drizzle the avocado crema on top.
Prep time: Cook time: Total time: Yield: 4 servings

What is your favorite meatless taco for Taco Tuesday?