Sweet Potato Veggie Tacos with “Purple Cheezy Guac”
**Please note: this was a HUGE batch of filling I made, do about 1/4 of this unless you’re looking to feed a group or freeze a bunch like I was. Also, I made this for someone who is allergic to Onion & Paprika; both of these things would go very well in the dish. I’d dice two red onions and add a tablespoon of smoked paprika.**
Servings Prep Time
2Gallons of Taco Filling 2Hours
Cook Time
1.5Hours
Servings Prep Time
2Gallons of Taco Filling 2Hours
Cook Time
1.5Hours
Ingredients
Taco Filling
“Purple Cheezy Guac”
Instructions
Filling
  1. Chop your kale stems into small (1-3mm thick) circles. Fry them with coconut (or avocado/peanut) oil until they are brown and crispy.
  2. Dice your sweet potatoes & carrots. Sauté them in coconut oil until the potatoes are soft inside.
  3. Chop tomatoes, mustard greens, bell peppers, and broccolini. I just try to keep everything under 1/2 inch.
  4. Mix everything together in a 3-5 gallon pot and simmer for 45 minutes, stirring every couple of minutes.
“Cheezy Guac” Topping
  1. Combine all ingredients in a blender, blend until smooth. If you’re having any trouble blending, add a bit of water.
  2. **If you have a powerful blender (Ninja, Vitamix, etc), you can add the pit from your avocados for a health boost. I just cut them into quarters before tossing them in.