#food #latinx

SOMOS Food Recipe Series: Caro’s Sweet Potato Tacos

By Caro Correa

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


  • 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


  • 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!