Vegan Mex Tacos

Fresh quality ingredients + a pinch of love will always result in a tasty dish.

Taco night doesn't always need to have a meat protein. For all those meat lovers, you will not miss the meat in these delicious tacos. They are full of flavor and definitely will leave you satisfied. But if it's your preference, you may add any meat protein if you like as well as you may substitute any vegan product.

Note: Easy to follow links have been to added to certain ingredients not commonly found. For quality ingredients that you can have delivered right to your front door, go to Amazon Fresh - follow this link or Amazon Whole Foods Market .

Serves: 4

Prep Time: 15 min

Cook Time: 25 min

Ingredients:

2 sweet potatoes

1 yellow onion

1 jalapeno

1 roma tomato

4 sprigs of fresh cilantro

1 lime

1 oz. of almond milk Sour cream

8 corn tortillas

1 packet of taco seasoning

4 oz. shredded vegan pepper jack

Salt and Pepper to taste

Cooking Steps

1. Preheat over to 425 degrees. Cut the sweet potatoes into wedges. Thinly slice the onion to yield 4 Tbsp. Remove the jalapeno seeds & thinly slice into rounds. If you prefer more heat, leave some of the seeds and the ribs.

2. Place the sweet potato wedges on half of your baking sheet and drizzle with your favorite oil, half of the taco seasoning, salt and pepper. Coat the onion and jalapeno with the remaining taco seasoning, salt and pepper on the other half of your baking sheet. Roast until all is browned and tender, about 20-25 minutes. Remember to keep an eye on the onions and jalapeno, since it may finish cooking before the sweet potatoes. If they do, just remove from the pan and continue roasting the sweet potatoes.

3. While all is roasting, dice the tomato, chop the cilantro, and quarter your lime. In a small bowl, combine the chopped onion, tomato, cilantro and squeeze a quarter of the lime to taste. Season with salt and pepper to taste. In another bowl, combine the sour cream with a squeeze of lime juice and 1 tsp of water at a time until the mix has a drizzling consistency.

4. Once the veggies are done roasting, microwave the tortillas in a damp paper towel for about 30 seconds, depending on your microwave.

To plate

1. Place 2 or 3 tortillas per plate. Fill with the sweet potato wedges, jalapeno and onions. Top with the pico de gallo, cheese and lime

2. Serve and enjoy.