Breakfast tacos with chipotle sweet potato and trumpet mushroom recipe

Put a fresh, Mexican-inspired twist on your morning with these colourful tacos from My New Roots

These little beauties feature my favorite tuber, the sweet potato, all spiced up with smoky chipotle.

Serves: 4

Ingredients

freshly squeezed juice of 1 lime

2 teaspoons cold-pressed olive oil, plus more for garnish if desired

1 teaspoon raw honey or pure maple syrup

2 cups / 175 g shredded cabbage

handful fresh coriander, chopped

fine sea salt

2 knobs of ghee or coconut oil

1 small red onion, sliced

3 garlic cloves, minced

2 teaspoons ground cumin

1⁄2 teaspoon chipotle powder or hot smoked paprika

pinch of cayenne pepper, or more to taste

2 large sweet potatoes (about 500 g), cubed (leave the skin on if organic)

2 tablespoons tomato paste

1 cup / 225 ml water or vegetable broth

2 handfuls (5 ounces / 150 g) trumpet mushrooms (or any mushroom you like), sliced

freshly ground black pepper

Method

1. In a large bowl, whisk together the lime juice, olive oil, and honey. Add the shredded cabbage, coriander, and sea salt to taste. Toss well.

2. Heat a knob of ghee in a large frying pan. Add the onion and a couple pinches of salt. Cook until the onion has softened, about 5 minutes. Add the garlic, cumin, chipotle, and cayenne, and cook for another minute or so. Add the sweet potatoes, tomato paste, and water or broth. Cook, covered, until the sweet potatoes have softened, about 10 minutes. Remove from the heat, set the mixture aside, and wipe out the pan. Return the pan to the heat.

3. Heat another knob of ghee in the hot pan. Add the mushrooms, making sure there is enough space between them to cook. Do not stir them for about 5 minutes – this will allow them to brown a little on one side. Then flip them over and cook for another 3 to 4 minutes, until golden. Season with salt and pepper. If you’re using them, add the beans to the pan and heat until warmed through.

4. In a dry frying pan over medium-high heat, warm each of the tortillas, then wrap in a clean tea towel to keep hot until serving. To serve, put a helping of the sweet potatoes on each tortilla, followed by a few slices of mushrooms. Garnish with the cabbage slaw. Serve with hot sauce alongside.

Recipe from My New Roots by Sarah Britton, available now from Pan Macmillan Australia. 

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