Spicy sweet potato tacos (GF)
This was a "make on the fly" recipe today. I came down this morning and was trying to figure out what to make for breakfast. The first two things I saw was corn tortillas and a big sweet potato. So I decided some sweet potato tacos would be a great choice.
If you have never made taco shells, it is super easy. Just preheat the oven to 350*, then lay the corn tortillas over one or two of the grills, letting the sides hang down. I go over two grills so my taco is bigger. Cook for about 8-10 minutes, until crispy. They will burn fast, so watch close. When they are crispy, take out of the oven and set aside.
1 medium sweet potato, peeled and sliced into "fry" sized slices
1 medium yellow onion, peeled, cut in half and cut into half moon slices. (about 1/4 inch thick)
8-10 medium mushrooms, cleaned and sliced into thin slices
1/2 a red bell pepper, washed and cut into 1/2 inch pieces
1/2 cup frozen corn
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp salt
1/2 tsp. pepper
1/2 tsp. chipotle powder
1/2 tsp. cumin
In a large, nonstick pan, add the sweet potatoes, and about 1/4 cup water. Cover with a lid and set on medium high heat. Steam for about 5 minutes, or until almost tender. Remove lid and add all the other veggies. Cook until the onions are translucent and everything is soft. Add the spices and mix well (but carefully, so you don't break down the sweet potatoes)
After everything is cooked well, and sweet potatoes are soft, remove from heat.
Scoop mix into taco shells. You can top with salsa, avocado, cilantro, or whatever you want. Serve while hot, and enjoy!