Spelt sweet potato taco shell. These easy homemade tortillas are great for tacos, enchiladas, quesadillas, or just. Take taco night to a new level with sweet potato taco "shells." Tender sweet potatoes pair perfectly with spicy taco meat, creamy cheese and crisp lettuce. Taco-Stuffed Sweet Potatoes. this link is to an external site that may or may not meet accessibility guidelines.

This sweet potato taco recipe is an old favorite that I wanted to re-share with you. I first started making these sweet potato tacos years ago, but it's one of those recipes that I come back to time and time again because it's such a filling & flavorful vegetarian weeknight dinner option. I buy sweet potatoes almost every week and love to roast them. You can cook Spelt sweet potato taco shell using 4 ingredients and 6 steps. Here is how you cook that.

Ingredients of Spelt sweet potato taco shell

1. You need 1 Cup of mashed Boniato sweet potato (PLU#4546) or other varities.
2. Prepare 2 Cups of Fresh milled Organic spelt flour.
3. Prepare 1 teaspoon of apple cider vinegar.
4. You need 1 pinch of salt.

Gone are the days of my childhood where I only ate sweet potatoes at Thanksgiving. Scoop some of that yummy filling into soft taco shells and it's time to eat! Garnish tacos with chopped cilantro and toppings of choice. Sweet Potato Tacos that feature sweet potatoes cooked in a chipotle sauce, tossed with black beans, and served with guacamole to balance the heat.

Spelt sweet potato taco shell step by step

1. Steam several similar size Boniato sweet potato in a steamer or the top steamer in an Aroma rice cooker for 25 minutes or more until fork easily could get through.
2. Cool your sweet potato once cooked in a large plate until your hands can handle. Remove the peel of those sweet potatoes by hand and mash them in a measuring cup until you get 1 full cup. Transfer it into a mixing bowl..
3. Measure 2 cups of organic spelt flour and add them into the same mixing bowl. Add 1 teaspoon of raw organic apple cider vinegar. Mixing them well by hand or a mixer. Rest the dough in a ziplock bag for at least 6 hours in a warm spot. I typically use oven with the lamp on, it gives a nice temperature of around 90F..
4. After resting for a nice 6 hours, cut the dough into 4 equal parts. Roll each divided piece into a small ball, and flat it by hand and roll the dough into a 8-9 inch round taco shell..
5. Cook it on a flat pan on medium heat for 2 minutes each side until you see small or big bubbles puff up and the color turns to darker brown and aromatic. If you leave it longer with low heat, the shell will be more crispy..
6. As for fillings, I like to sauté some veggies with baked chicken or shredded pork. Cooked brown rice or beans would go very well with this shell. Top with fresh diced organic tomatoes and chopped cilantro. A touch of fresh lime juice would maximize the flavor profile..

The taco shells: When I originally posted these tacos, they were in a blue corn hard shell (as seen here). I envisioned cubes of sweet potatoes roasted with so much spice, it almost forms a crust, and then Black bean and sweet potato tacos have been in the meal rotation for a long while and loved in our These are delicious! We had them in crispy blue corn shells, with guacamole and pickled red onions. Poke sweet potatoes all over with a fork. Rub with olive oil and sprinkle with I love sweet potato and taco salad, but don't care one way or another about the taco salad shell, so.