Make Something Monday: Sweet Potato Tacos
Being the baker of the household, I am usually the one to make brunch at home. Pancakes, muffins, & donuts are my specialty. The omnivore, on the other hand, has pretty much one breakfast recipe in his repertoire: breakfast tacos. Normally made with eggs and boring white potatoes, they've been veganized and colorized with yummy sweet potatoes to make them Michelle-friendly [he's such a thoughtful boyfriend :)].
I am addicted & I have a feeling you will be too.
2 large sweet potatoes, diced 1/2 red bell pepper, chopped 1/2 orange bell pepper, chopped 1 jalapeno, chopped 2 garlic cloves, chopped 1/2 c cilantro, chopped 1-2 handfuls pepperjack Daiya 1 package Wholly Guacamole, or homemade [optional] 1/2 tomato, diced [optional] salt & pepper to taste cayenne pepper to taste red pepper flakes to taste a few turns of olive oil for the pan your favorite vegan tortillas
In a large pan, brown the garlic in olive oil over low to medium heat. Add diced sweet potatoes and cook until slightly softened. Add peppers, cilantro, & spices & heat until everything is tender, but not mushy. Remove veggie pan from heat. In a toaster oven or conventional oven, heat tortillas at around 300 degrees for 5-10 minutes. While tortillas are heating, add Daiya cheese to veggies & cover pan to retain the residual heat & melt the "cheese." Assemble your taco & top with optional guacamole and/or tomato slices. Enjoy the deliciousness!