It’s Taco Tuesday! This super simple recipe features my favorite filling for tacos and Isa’s Cashew Queso which I’ve been obsessed with since she posted it on the PPK. I got the inspiration to make this taco filling after eating the delicious Soy Chorizo, Potato, and Zucchini taco filing vegan tacos at Hugo’s Tacos, and just swapped regular potatoes for sweet potatoes. You could add more things to this mix, when we make enchiladas I add a can of black beans to the mix. Let me know if you add something different in the comments.
1 TBSP olive oil
2 small to medium sweet potatoes
2 small to medium zucchinis
1 small onion
1 package of Soy Chorizo
– Make the Queso (recipe linked above), while it is cooking for 20 minutes begin prepping the taco ingredients.
– Add oil, onion, zucchini and potatoes to a large cast iron pan. Cook over medium high heat until onions become tender.
This mixture is ready when potatoes are cooked and slightly browned. About 15-20 minutes.
– Once potatoes are cooked, add soy chorizo and cook over medium heat until lightly browned (about 5-10 minutes).
– Spoon into taco shells or tortillas and top with cashew queso, lettuce, tomatoes, etc. and ENJOY!!
What’s your favorite taco recipe?