Sweet potato, greens, & broccoli tacos

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I used to be somewhat narrow minded in what constituted a taco. Beans or meat with lettuce, tomato, sour cream and cheese. Or beans or meat (or neither) with stir fried bell peppers and onions, like fajitas. I was sceptical of any other kind of fillings. The same goes with enchiladas or quesadillas. After a while, all of my Mexican food started to taste the same, just coming in different forms.

Butternut Squash and Kale Quesadillas by The Pioneer Woman and Classic Mushroom Quesadillas in Mexican Food Made Simple by Thomasina Miers changed all this. Both of these reciipes were so delicious that they opened my eyes and taste buds to much more than bell peppers and onion — so much so that when left with cupboard items to come up with dinner one night, I came up with something new.

Sweet potato, broccoli, & green tacos
(Inspired by The Pioneer Woman and Mexican Food Made Simple)
Serves 2

  • 2 sweet potatoes, cubed
  • 1 head of broccoli, chopped into florets
  • 1 bunch of greens, sliced
  • 1 garlic clove, minced
  • 2 avocados, cut into slices
  • 1/2 a lemon, zested
  • a splash of white wine
  • parmesan or grana padano cheese
  • chili powder to taste
  • salt and pepper
  • olive oil
  1. Heat  olive oil in a large skillet over high heat. Add sweet potato and sprinkle with salt, pepper, and chili powder. Cook for several minutes, turning gently with a spatula.
  2. Add the broccoli and keep cooking until the sweet potato is tender.
  3. Add in the greens. Toss it around with tongs and cook it for 3 to 4 minutes.
  4. Add a splash of white wine and give it a good stir.
  5. When the wine is evaporated, add the minced garlic and zest of half a lemon. Stir to combine flavours.

Serve in tortillas with avocado slices and parmesan cheese. Enjoy!

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