Sweet Potato and Carrot Tinga

• Vegan

• Produce

  • 1 cup Carrot
  • 1 Ea. avocado
  • 2 Ea. chipotle peppers
  • 3 Ea. garlic, cloves
  • 1 Ea. white onion, medium
  • 2 1/2 cups Sweet potato
  • 1 can Tomatoes

• Canned Goods

  • 1/2 cup Vegetable stock

• Bread & Baked Goods

  • 8 Ea. tortillas

Found on dorastable.com

Ingredients

• 1 ea. White onion, medium, sliced
• 3 ea. Garlic cloves, minced
• 2 ½ cups Grated sweet potato (2 ea. large)
• 1 cup Grated carrot (2 ea.)
• 1 can (14 oz.) Diced tomatoes
• 2 ea. Chipotle peppers, in adobo
• ½ cup Vegetable stock
• 1 ea. Avocado, sliced
• 8 ea. Tortillas, corn or flour

Directions

• In a large sauté pan over medium-heat, sauté onion(oil optional) for 3 -4 minutes, until the onion is translucent and soft. Add the garlic and sauté, stirring for 1 minute.
• Add sweet potato and carrot to the pan and cook for 5 min stirring often.
• To make the sauce: Place the diced tomatoes, vegetable stock, and chipotle peppers in the blender and process until smooth.
• Add chipotle-tomato sauce to the pan and cook for 7-8 minutes, stirring occasionally, until the sweet potatoes and carrot are cooked through.
• Serve on warm tortillas and top with avocado slices.

Nutrition