Sweet Green Chile Tacos

 

Recipe created by ah.mi

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Makes 4 servingS

 
 

To Get:

  • 4 peeled and cubed sweet potatoes

  • 2 Tbsp EVOO

  • 2 tsp cumin

  • 2 tsp chili powder

  • 1 tsp coriander

  • 1 4oz can green chiles

  • 8 Siete tortillas

To Do: 

  1. Preheat oven to 450 degrees

  2. Mix sweet potatoes in bowl with EVOO and seasonings

  3. Spread sweets on a baking sheet and bake approx 20-25 minutes (until tender)

  4. Remove sweets and add to a bowl

  5. Mix green chiles with sweet potatoes

  6. Heat tortillas and fill with sweets mixture

  7. Add sprinkle of shredded cheese and avocado crema if desired

 
 

ah.mi Tips:

  • Microwave sweets for a few minutes before peeling and cutting to make it easier

  • Include black beans for added protein and fiber that will leave you feeling satisfied

  • ah.mi’s Pico De Gallo recipe pairs well

  • Optional: shredded cheese and avocado crema (1 mashed avocado and 1 tbsp sour cream)

 
 
 

Nutrition Info per serving: 2 tacos

CALORIES 346 | FAT 15g |  SAT FAT 2g | SODIUM 434mg  | CARBOHYDRATE 49g | FIBER 8g | SUGARS 8g | PROTEIN 8g

 
 
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Nutrition information provided for each recipe is completed using the FDA approved method of database nutrition analysis. Variations may occur due to ingredients used and food preparation. ah.mi does not guarantee that the ingredients listed in any of our recipes are allergy free. If you have a food allergy you should determine whether you are allergic to the ingredients in each recipe and not rely on statements that a particular recipe is gluten free, dairy free, nut free, soy free, or free of any other possible allergen. Always follow safe food handling guidelines when preparing food.  Daily nutrition requirements vary with each person and therefore it is the responsibility of that individual to choose foods that meet their specific nutrition needs. The nutrition information provided for recipes is for information only and should not take the place of medical advice from a trained health professional. Always consult your physician for guidance.

Mónica Laradinner, vegan, vegetarian