I cannot possibly tell you how much I love these tacos without it sounding like i’m either completely overstating the truth, or completely understating just how great these really are. But, let me tell you, I LOVE these. They are easy, and quick, and really really stinking good… Do it!

INGREDIENTS (serves 3):
2 medium sweet potatoes (about 1 lb peeled and shredded)
3 cloves garlic (minced)
2 Tbsp Hot sauce
1/3 tsp cumin
1/3 cup Texture Vegetable Protein (TVP)
2 Tbsp olive oil
1/2 yellow onion
1/2 red bell pepper
1/3 cup corn
Salt & Pepper
8 corn tortillas
2 limes
3 Tbsp Cilantro
Pico de gallo (optional)
Sour cream (optional)

Cheater warning: Instead of the fresh onion and bell peppers, I usually add 1/2 of the frozen fire roasted bell pepper/onion mix from Trader Joe’s (don’t judge).

DIRECTIONS:
Peel sweet potatoes and shred (either with box grater or in Cuisinart). Combine sweet potato, TVP, garlic, cumin, hot sauce, and salt and pepper (be generous). Stir and set aside.

In a large pan, add oil and saute onion, bell peppers, and corn until soft (about two minutes, or five if you are a cheater and use frozen like me). Add in the sweet potato mixture and cook for 6-8 minutes, or until cooked. Salt/Pepper. Squeeze 1/2 of a small lime over it all and stir.

In a separate pan, warm up each of the corn tortillas with a little oil. Fill the shells with the sweet potato mixture, and top with lime and cilantro. Add Pico de Gallo and Sour Cream, if desired.

Original Recipe here