I have several vegetarian friends, and when they come over for dinner along with meat eating friends, I like to make something thoughtful for everyone. Pizza and tacos are my favorite go-to’s for that situation. There are so many ways you can get creative with tacos, and not only are these vegetarian, they’re also vegan! You can dress them up with sour cream or cheese too, but I personally like them vegan. Last weekend I made a taco bar with ingredients for these tacos, as well as some slow roasted pork shoulder and cilantro rice. It was a hit! I know the meal is a success when the meat eaters go for the vegetarian option when getting seconds.
I don’t remember when I decided to add sweet potato to a pot of chili, but when I did, I was instantly hooked to the flavors of sweet potato paired with tex-mex flavors. For these tacos I dusted some thick potato wedges with some chili powder and other spices and roasted them until browned. They go so well with the textures of the black bean and mango salsa. The giant dollop of guacamole just takes it over the top. No one will miss any meat here!
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