fbpx

Sweet Potato Taco

bowledoverbykari

bowledoverbykari

Karishma Mehta is a lawyer by profession and cook by passion. Check out her delicious recipes on Instagram @bowledoverbykari

Are you craving exotic Mexican food but are tired of the typical, low quality menu items available at your nearest takeaway? Vegefied, in collaboration with Krishna Mehta, presents a completely vegetarian recipe for home-made tacos. Best of all, you can make this from items which are probably lying around in your kitchen right now – Bon appetit! 

Ingredients For The Tortillas

1/2 Cup Wheat Flour 
1/2 Cup Maize Flour
2 tsp oil
Salt (according to taste)
Lukewarm water (for kneading)

Ingredients For Sweet Potatoes 

2 Big Sweet potatoes
1 tsp Red chili powder
1 tsp Cumin powder,
1 tsp Smoked paprika, salt 
Either Olive or avocado Oi

Ingredients For The Beans

1 Cup beans (soaked and boiled, with water)
1 tsp Taco seasoning
1 tsp milk
Salt (according to taste)

Ingredients For The Mango Salsa

1 Ripe Mango
1/2 Red bell pepper
1 Onion
2 Green Chilies
3 tbsp Lemon juice,
Salt (according to taste)
Coriander for garnish

Ingredients For Avocado Sour Cream

1 Ripe Avocado
1 Cup Hung curd
1 tsp Garlic
1 tsp Green chili
Salt (according to taste)

Method

For The Tortillas:

1) Knead the wheat flour, maize flour, oil, salt together
2) 
Add some lukewarm water and form into a dough
3) The dough is ready when it’s smooth (it should not be sticky)
4) Once done, set aside the dough for 30 mins
5) Form into small balls and roll the dough into tortillas
6) Heat a skillet, and cook the tortillas on both sides
7) After cooking them, wrap the tortillas in a muslin cloth until they are ready to eat

 

For The Sweet Potatoes:

1) Preheat the oven to 220 C
2)  Peel the sweet potato and cut into cubes, 
3Toss them in the oil and spices and mix them up thoroughly
4) Bake for 30-40 minutes until crisp and golden brown. 
5Halfway through (15-20 mins) flip the potatoes to cook them evenly thoroughly 
6) Once cooked, set aside until read to eat

 

For The Beans:

1) Add 1 tsp oil in a pan and slowly add beans and taco seasoning 
2) Pour in some of the water and to cook the beans for 3-5 minutes 
3) Add in the milk to give a creamy thick flavor
4) Once the beans are almost cooked, add in the sweet potato and mix everything together
5) Keep some of sweet potato separate too if you want

 

For the Mango Salsa:

1) Cut the mango into small cubes
2) Finely chop the bell pepper
3) Finely chop the onion
4) Finely chop the green chilies
5) Mix everything together with lemon juice and salt an
6) Add coriander as garnish

For the Avocado Sour Scream:

1) Scoop out the avocado
2) Mince the garlic
3) Mince the green chili 
4) Mix everything together with a bit of salt until the whole mixture is smooth and creamy

Pro Tip:

If you do not have avocado, just omit it from the recipe, you will still get an amazing flavour!

 

Search for restaurants, cafes and bars for your next travel destination on www.vegefied.com

Share this recipe!

Share on facebook
Share on google
Share on twitter
Share on linkedin

Read More

Curcumin Candy Pops

Curcumin Candy Pops

Payal recently did a Vegefied live session where she taught us how to make Curcumin Candy Pops! Curcumin is fantastic herb with a lot of

Read More »

Sweet Potato Taco

Are you craving exotic Mexican food but are tired of the typical, low quality menu items available at your nearest takeaway? Vegefied, in collaboration with

Read More »

Comments

mood_bad
  • No comments yet.
  • chat
    Add a comment

    Something to go Bananas about

    We're launching our app soon!
    so Come On In for an early access!