Chipotle Sweet Potato and Trumpet Mushroom Breakfast Tacos
Ingredients:
-
- freshly squeezed juice of 1 lime
- 2 tsp organic cold pressed olive oil – plus more for garnish if desired
- 1 tsp raw honey [or pure maple syrup if vegan]
- 2 cups \ 175 g cabbage
- handful fresh cilantro – chopped
- Himalayan salt
- 2 knobs of ghee [or coconut oil if vegan]
- 1 small red onion – sliced
- 3 garlic cloves – minced
- 2 tsp ground cumin
- 1/2 tsp chipotle powder [or smoked paprika]
- pinch of cayenne pepper [or more to taste]
- 2 large sweet potatoes [~ 1lb] – cubed – if organic leave skins on
- 2 tbsp tomato paste
- 1 cup \ 225 ml water [or veggie broth]
- 2 handfuls [5 oz \ 150g] trumpet mushrooms [or any mushroom you like] – sliced
- Freshly ground pepper
Instructions:
- In a large bowl, whisk together lime juice, olive oil, and honey (or maple syrup). Add shredded cabbage, cilantro, and salt to taste. Toss well.
- Heat a knob of ghee (or coconut oil) in a large skillet. Add onion and a couple pinches of salt. Cook until onion softens, ~ 5 minutes. Add garlic, cumin, chipotle, and cayenne, and cook a few more. Add sweet potatoes, tomato paste, and water (or broth). Cook, covered, until sweet potatoes are soft, ~10 minutes. Remove from heat, set mixture aside, wipe out skillet. Return skillet to heat.
- Heat another knob of ghee (or coconut oil) in the hot skillet. Add mushrooms, making sure there is enough space between them to cook evenly. Do not stir them for about 5 minutes – this allows them to brown a little. Flip over and cook another 3 minutes or until golden. Season with salt and pepper. If you’re using beans, add them to the skillet until warmed.
- In a dry skillet over medium – high heat. Warm each tortilla on both side, place in tortilla warmer to keep warm until serving. To serve, put a helping of sweet potato on each tortilla, followed by a few slices of mushrooms. Garnish with cabbage slaw. Serve with hot sauce alongside *optional.