BBQ Sweet Potato and Chile Peanut Tacos from Vegan Tacos

Photo by Judi B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    medium yellow onion, cut into 1/4 inch strips

  • 2

    small sweet potatoes, cut into 2 x 1/2-inch strips

  • 1

    tablespoon olive oil

  • Water

  • 1/2

    teaspoon salt

  • 2

    cups Texas-style BBQ sauce

  • 2

    tablespoons peanut butter

  • The Slaw

  • 1

    cup vegan mayonnaise

  • 4

    cloves garlic

  • Juice of 2 limes

  • 1/2

    teaspoon salt

  • 2

    cups shredded cabbage

  • The Chile Peanuts

  • 1

    tablespoon olive oil

  • 1/2

    cup chopped, roasted salted peanuts

  • 1/2

    teaspoon chipotle powder

  • 1

    teaspoon ancho powder or chili powder

  • The Tortillas

  • 12

    (6-inch) flour tortillas

Directions

Heat the oil in a skillet over a medium-high heat. Add the onion and sauté until well browned, about 10 minutes. Add the sweet potatoes and enough water to come up about 1/2 inch up the pan. Cook the sweet potatoes until they are soft, about 8 minutes. You will need to replenish the water as it cooks down. Season with the salt and lower the heat to medium. In a bowl, stir together the BBQ sauce and peanut butter, then stir the sauce mixture into the pan with the sweet potatoes and bring to a simmer. Cook for 5 minutes, then set it aside. In a bowl, combine the vegan mayo, garlic, lime juice, and salt. Toss the cabbage with this mix and set it aside. In a small skillet, heat 1 tablespoon of oil over medium heat. Add the peanuts and sauté for about 2 minutes, slowly stirring them. Remove the pan from the heat and immediately season the peanuts with the chipotle and ancho powder. Warm the tortilla. Fill them with the BBQ sweet potatoes and onions, then the slaw, and top with chile peanuts.

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