Here is my recipe for sweet potato tacos! [Vegetarian]

Ingredients:

• two sweet potatoes (feeds about 3 people)
• A handful of spinach
• Mozzarella cheese
• Thin corn tortillas
• Cumin
• Salt
• black pepper
• 5-6 mushrooms
• jalapeños (optional)
• avocado (optional)
• Sour cream/crema (optional)
• olive oil or any oil

Directions:

• wash and slice the sweet potato into thinish pieces and throw them into a microwavable container. Splash them with a bit of water and and preheat them in the microwave for 1 minute.
• chop the jalapeños and mushrooms
• turn on the skillet and pour only a tiny bit of olive oil, enough to lightly coat the bottom of the pan. Keep heat on medium low.
• throw in the preheated sliced sweet potatoes and saute with the pan cover on for about 8-10 minutes (stab sweet potato with a fork to see if they are soft enough).
• season with 1 teaspoon of cumin, 1 teaspoon of black pepper, and 1-2 teaspoons of salt.
• add the chopped mushrooms and saute for about 5 more minutes.
• Finally, add the spinach and saute lightly until the spinach shrivels. (Keep the fire a bit longer if the sweet potato is not soft yet.) heat up some tortillas on a comal/pan. To each tortilla, add cheese onto one side and close it. Remove it from the comal once the cheese is melted. (Basically make quesadillas). Repeat for more!
• Open each quesadilla and serve some of the sweet potato mix into the melted cheese tortilla and close. Top with

I like to eat my tacos with fresh lettuce, avocado, and Mexican crema and with a slide of something sweet, like strawberries!

Here is my recipe for sweet potato tacos! [Vegetarian]

Ingredients:

• two sweet potatoes (feeds about 3 people)
• A handful of spinach
• Mozzarella cheese
• Thin corn tortillas
• Cumin
• Salt
• black pepper
• 5-6 mushrooms
• jalapeños (optional)
• avocado (optional)
• Sour cream/crema (optional)
• olive oil or any oil

Directions:

• wash and slice the sweet potato into thinish pieces and throw them into a microwavable container. Splash them with a bit of water and and preheat them in the microwave for 1 minute.
• chop the jalapeños and mushrooms
• turn on the skillet and pour only a tiny bit of olive oil, enough to lightly coat the bottom of the pan. Keep heat on medium low.
• throw in the preheated sliced sweet potatoes and saute with the pan cover on for about 8-10 minutes (stab sweet potato with a fork to see if they are soft enough).
• season with 1 teaspoon of cumin, 1 teaspoon of black pepper, and 1-2 teaspoons of salt.
• add the chopped mushrooms and saute for about 5 more minutes.
• Finally, add the spinach and saute lightly until the spinach shrivels. (Keep the fire a bit longer if the sweet potato is not soft yet.) heat up some tortillas on a comal/pan. To each tortilla, add cheese onto one side and close it. Remove it from the comal once the cheese is melted. (Basically make quesadillas). Repeat for more!
• Open each quesadilla and serve some of the sweet potato mix into the melted cheese tortilla and close. Top with

I like to eat my tacos with fresh lettuce, avocado, and Mexican crema and with a slide of something sweet, like strawberries!

SOMOS Latinx Literary Magazine celebrates the art and writing of Latinx creatives. Our publication strives to cultivate a supportive space for Brown and RISD students, faculty, staff and alumni as well as the greater Providence Latinx community to share their heritage and promote a dialogue of Latinx culture and history. We invite submissions in Spanish, Portuguese, English, or other languages across the Latinx diaspora in any creative medium (visual and media art, poetry, short story, script, personal essay, etc). There is no theme, and you do not have to be Brown-affiliated to be published. Please use our submission form to submit work for consideration.

Our final submissions deadline is this Sunday, November 7th, 2021.

For further questions or feedback, email us at somos.brown@gmail.com. Many thanks!