Happy Wednesday! A couple weeks ago, my friendly neighbors Steph & Conor gave us a bag of farm fresh tomatillos. My first thought – taco night! There is nothing easier and more delicious than taco night. This meal came together in seconds. Just add in some frozen strawberry margaritas and you’ve got yourself an official fiesta. This vegan nacho cheese sauce would be great on the tacos as well. I <3 Mexican food!
About a dozen tomatillos
1/2 sweet potato
1 cup quinoa (you will have leftovers)
1 can black beans
Vegan Cheddar Cheese
Handful Fresh Chives
EVOO (extra virgin olive oil)
Tortillas, Soft Tacos, or Hard Tacos… however you like to taco!
MIM Ocho Spice Mix (Cumin, Coriander, Chili Powder, Garlic Powder, Cayenne, Oregano, Salt, Pepper)
Heat oven to 375 degrees. Peel and chop the sweet potato in small cubes, then toss on a sheet pan with EVOO and a little MIM Ocho Spice Mix.
Peel the shells off the tomatillos then rinse under water. They will still be a little sticky. Slice them in quarters then toss on another sheet pan with EVOO and a little MIM Ocho Spice Mix. Put in the oven to roast with the sweet potatoes for about 15-20 minutes, checking on both to make sure they’re not burning.
While the veggies roast, cook the quinoa according to package directions. While waiting on the veggies & quinoa, you can prep the rest of your toppings. Drain & rinse the beans, and mix in a bowl with some MIM Ocho Spice Mix. Chop the chives, chop the spinach, and slice open the avocados.
When the tomatillas are done, pour entire sheet pan into a blender, and blend until smooth, then transfer to a bowl.
Now create your perfect taco with all the toppings. I put the quinoa down first, then added some sweet potato, spinach, avocado, tomatillo sauce, then the cheese. Some additional delicious toppings would be some fresh cilantro and a dollop of hot sauce. Cheers!