Sweet potato taco with roasted bell pepper

Sweet potato taco with roasted bell pepper

With thyme feta, leavened red onion and roasted bell pepper on a soft corn tortilla

For 10 tacos, preparation time 25 min. (Total 45 min.)

Ingredients

Filling

  • 1 red bell pepper
  • 800 gr sweet potatoes
  • 3 sprigs of thyme
  • 2 tablespoons of white wine vinegar
  • 2 tablespoons of olive oil
  • salt
Topping

Preparation

Preheat the oven to 200 ° C. Halve the bell pepper, remove seeds and stem. Place them with the convex side up on a baking tray. Bake in the oven for 30 minutes until the skin is dark brown.

Peel the sweet potatoes and cut them into cubes of about 1 × 1 cm. Place the cubes in an oven dish and sprinkle with white wine vinegar, olive oil and salt. Add the sprigs of thyme. Bake them in the oven for about 25 minutes until browned.
Remove the bell pepper from the oven. Put this in a closed container for 10 minutes.
Cut the red onion into thin rings. Mix the red onion, 50ml white wine vinegar, 50ml water and sugar (1 tsp.) In a bowl.

Chop the coriander and crumble the feta cheese. Peel the red pepper and cut it into thin strips.

Heat a pan (preferably non-stick coating) over medium heat. Carefully disassemble the tortillas. Place the tortillas in the dry pan (without butter or oil). Turn the tortilla every 20 seconds until it feels soft.
Place the tortillas flat on a plate. Divide the sweet potato, bell pepper, red onion, feta and cilantro among the tortillas. Spice up with our tasty Smokin’ Bell Pepper hot sauce and serve immediately.

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