Smoky Portobello, Sweet Potato, and Kale Tacos with Roasted Chile Avocado Crema
An Anaheim pepper is a mild variety of chili pepper. The name “Anaheim” derives from Emilio Ortega, a farmer who brought the seeds to the Anaheim, California, area in the early 1900s.
2 medium sweet potatoes, diced into 1″ pieces
1 tbsp. olive oil
1 bunch kale, stems removed & chopped
1 small yellow onion, diced
1 tsp. cumin
1 tsp. chili powder
S & P to taste
2 large portobello caps (about 1 lb.), cut into strips
1/2 tsp. liquid smoke
1/2 tsp. worcestershire sauce (Look for vegan brands such as 365 or Annie’s)
8 corn tortillas
Toppings: chopped cilantro, shredded cabbage, chopped radish, lime
Roasted chile avocado crema (see recipe below)
Preheat oven to 375˚F. Toss sweet potatoes with olive oil, S & P and add to a roasting pan. Roast for 25-30 minutes, until tender. Remove from oven and set aside.
While sweet potatoes are roasting, heat an oiled skillet over medium heat. Toss in chopped onion and cook through, stirring ocassionally, for about 5 minutes. Stir in kale, cumin, chili, salt & pepper. Cover and cook for another 5-7 minutes. Put veggie contents into a bowl and set aside. Add portobello strips, liquid smoke and worcestershire sauce to skillet and cook through for about 7 minutes, until mushrooms are soft and well cooked.
Set out ingredients for everyone to make their own tacos or place all of the ingredients in the tacos and top with roasted chili avocado crema.
Roasted chile avocado crema
1/4 lb. poblano or anaheim peppers (poblano for mild, anaheim for more spicy)
1/2 medium avocado flesh (50 grams)
1 tbsp. cilantro
juice from 1 lime
1 small garlic clove
Salt & Pepper to taste
Turn on broiler in oven. Place peppers on an aluminum foil covered baking sheet and place on top rack and broil them for about 15 minutes, turning frequently. Remove from oven and place in a bowl & cover for 10-15 minutes. Remove stems, skins and seeds. Don’t worry about peppers breaking apart since they will be blended. Blend all ingredients in a food processor or blender until smooth. Place in a dish to allow guests to make their own tacos.
Notes: This crema is enough for these tacos only. Feel free to double the recipe if needed.