2 skillets, one for the filling and one cast iron to heat the tortillas.
Spatula to mix filling, and to flip the tortillas.
Ingredients
Pico de Gallo (Raw Veggies)
3/4JalapeñoDiced (Dice 1 pepper, 3/4 for Pico de Gallo and 1/4 in the filling.)
1/2OnionYellow, diced (Dice 1 onion, 1/2 for Pico de Gallo and other half in filling)
1PintCherry TomatoesQuartered
1/2Lime juiceAdd this half lime zest as well
2TCilantroFinely chopped
1PinchKosher salt
Filling
2TAvocado Oil
1Sweet PotatoPeeled and diced
1/2OnionDiced
1GarlicMinced
1/4JalapeñoDiced
4Sweet PeppersSliced, use red and yellow if available
1Black BeansCanned, rinsed
4TCilantroFinely chopped
1/2MushroomsFinely chopped
Taco
2CSharp Cheddar Cheese1/4C per taco
8LeavesRed tipped lettuceThinly sliced
8Corn TortillaWarm in hot cast iron skillet
8SwigsCholula hot sauceOne swig on top of each taco
Instructions
Mise en Place
Set up veggie workstation. Wash all the veggies and herbs.
Peel and finely cube one orange sweet potato.
Brush mushrooms, and chop into fine cubes.
Dice one jalapeño, put 3/4C in a Pico de Gallo bowl, reserve the rest.
Dice one onion, put 1/2C into the Pico de Gallo bowl, reserve the rest.
Quarter all cherry tomatoes and place in the Pico de Gallo bowl.
Finely chop 6T cilantro, 4T for the filling and 2T for the Pico de Gallo.
Quarter one carrot, then chop into small chunks and set aside.
Chop a lime in half, and putting the zest and juice of 1/2 lime into the Pico de Gallo bowl.
Grate Extra Sharp Cheddar Cheese, pull lettuce leaves and slice, and pull out cumin, salt, and hot sauce.
Pico de Gallo (Raw Veggies)
Add the jalapeño, onion, 2T cilantro, and tomatoes into a bowl and mix well.
Add a dash of salt, and add juice and zest from 1/2 lime.
Filling
Peel, chop, and add small cubed sweet potaoes into a heated and oiled skillet. Cook for ~5 minutes.
Add the carrots, onions, garlic, and beans. Cook for ~10 minutes on medium heat.
Add the sweet peppers, mushrooms and cilantro. Mix well then turn down the heat while you warm up the tortillas.
Add the salt and cumn. Mix in well and taste.
Tacos
Heat up a cast iron skillet, place the tortillas on the pan until warmed, flip and warm up again. You want the tortillas to be warm enough to bend without breaking.
Layer the food on the tortillas. The filling, cheese, Pico de Gallo, lettuce, and a swig of hot sauce.