BBQ Sweet Potato and Chile Peanut Tacos

Contributed by Jason Wyrick, author of Vegan Tacos.

 

I lived in Fort Worth, Texas, for eleven years, and while I lived there, I had some of the best BBQ I’ve ever eaten. This taco is an ode to my second home. It’s basically a BBQ sandwich served inside a flour tortilla. It’s messy, a bit decadent, but oh-so-tasty. If you want to up the heat level, add some minced serrano chiles to the top.

 

 

 

Ingredients:

 

The Filling

  • • 1 medium yellow onion, cut into 1/4 inch strips
  • • 2 small sweet potatoes, cut into two 1/2-inch strips
  • • 1 tablespoon olive oil
  • • Water
  • • 1/2 teaspoon salt
  • • 2 cups Texas-style BBQ sauce
  • • 2 tablespoons peanut butter

The Slaw

  • • 1 cup vegan mayonnaise
  • • 4 cloves garlic
  • • Juice of 2 limes
  • • 1/2 teaspoon salt
  • • 2 cups shredded cabbage

The Chile Peanuts

  • • 1 tablespoon olive oil
  • • 1/2 cup chopped, roasted salted peanuts
  • • 1/2 teaspoon chipotle powder
  • • 1 teaspoon ancho powder or chili powder

12 (6-inch) flour tortillas

     

    Directions:


    Heat the oil in a skillet over a medium-high heat. Add the onion and sauté until well browned, about 10 minutes. Add the sweet potatoes and enough water to come up about 1/2 inch up the pan. Cook the sweet potatoes until they are soft, about 8 minutes. You will need to replenish the water as it cooks down. Season with the salt and lower the heat to medium

    In a bowl, stir together the BBQ sauce and peanut butter, then stir the sauce mixture into the pan with the sweet potatoes and bring to a simmer. Cook for 5 minutes, then set it aside.

    In a bowl, combine the vegan mayo, garlic, lime juice and salt. Toss the cabbage with this mix and set it aside.
    In a small skillet, heat 1 tablespoon of oil over medium heat. Add the peanuts and sauté for about 2 minutes, slowly stirring them. Remove the pan from the heat and immediately season the peanuts with the chipotle and ancho powder.

    Warm the tortillas. Fill them with the BBQ sweet potatoes and onions, then the slaw, and top with chile peanuts.


    From Vegan Tacos by Jason Wyrick. © 2014 Jason Wyrick. Used by permission from Vegan Heritage Press.