Sweet Potato and Poblano Tacos

I think one of the simple, great joys in life is a homemade hot lunch. There is something so quietly indulgent about carving out a few minutes in the middle of an otherwise busy day to prepare a healthy meal from scratch. I don’t do it everyday, but that’s what makes it so special, right?

One of my favorite hot lunch go-to’s are tacos. I always keep tortillas in the house, and pretty much anything wrapped in a warm tortilla tastes amazing. Especially veggies. Sweet potatoes store well, so they are always in the pantry. Put the two together, and a good lunch is inevitable!

Sweet Potato and Poblano Tacos

1 large sweet potato

2 poblano peppers, cut into strips

1 small onion, sliced

2 teaspoons cumin

1 teaspoon chili powder


Queso fresco

Heat a large skillet over medium heat and add in a swirl or two of olive oil. Toss in sweet potato and cook until starting to brown on one side. Toss in onion and peppers and cook until the sweet potato is tender.

Stir in cumin, chili powder and salt. Pour into a bowl and return the skillet to the stove. Heat tortillas in the hot skillet for a 15-20 seconds per side. Fill tortillas with sweet potato/poblano mixture and dot with queso fresco.

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