Mexican-Spiced Veggie Tacos
with Sweet Potato Mash, Mushrooms & Feta
Cooking time
25 minutes
Servings
2/4
Calories
570 /serving
Taco few moments to appreciate the virtues of these vegetarian tacos. With a smart selection of veggies for the filling, they’re ultra-satisfying. Line each warmed wheat tortilla with a cushiony layer of sweet potato mash, spiced with a chili, cumin and coriander blend. Add sautéed mushrooms and scallion to up the nibble factor, and a tangy shredded cabbage slaw for crispness. Crumble feta over top and call it completo!
We will send you:
- 450g Sweet potatoes
- 150g Shredded cabbage
- 225g Mushrooms
- 1 Scallion
- 30ml Apple cider vinegar
- 30ml Vegetable demi-glace
- 30g Feta
- 6 Wheat flour tortillas
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk, Sulphites, Wheat
You will need:
Medium pot
Large pan
Strainer
Peeler
Oil
Salt & pepper (S&P)
Aluminum foil
Total Fat
16 g
Saturated Fat
5 g
Sodium
1260 mg
Total Carb
95 g
Sugars
18 g
Protein
17 g
Fibre
12 g
Preparation
Make the mash
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Peel and medium-dice the sweet potatoes. Add to the pot of boiling water and boil, 14 to 16 min., until very tender. Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot. Mash, gradually adding the reserved cooking water until you achieve your desired consistency. Add ⅓ of the spices and S&P; stir well. Keep warm.
Mise en place
Meanwhile, thinly slice the mushrooms and scallion.
Sauté the mushrooms
In a large pan, heat a generous drizzle of oil on medium-high. Add the mushrooms and sauté, 3 to 4 min., until nicely browned. Add the demi-glace, ½ the scallion, 2 tbsp water (double for 4 portions) and the remaining spices. Sauté, 2 to 3 min., until combined.
Warm the tortillas
Meanwhile, stack and tightly wrap the tortillas in aluminum foil. Bake directly on an oven rack, 6 to 8 min., until heated through.
Make the slaw
Meanwhile, in a medium bowl, combine the cabbage, vinegar, a drizzle of oil and S&P.
Plate your dish
Divide the tortillas between your plates. Spread with the mash. Top with the mushrooms and a spoonful of the slaw. Garnish with the remaining scallion. Crumble the cheese over top. Serve the remaining slaw on the side. Bon appétit!
