The best dishes really do happen by accident! I had such a happy accident last week! I was planning on baking a sweet potato and sauteing some broccolini (both which my mom and I had purchased at the Knoxville winter farmer’s market a few days earlier), but I wasn’t quite sure what else I was going to have with it to complete my meal. I was heading to the pantry to pull out the quinoa, when I spotted my leftover tortillas from the vegan bean and cheese tacos that I posted about. Then the lightbulb went off, sweet potato broccolini tacos sounded yummy AND I didn’t have to wash a whole new pot from making quinoa! Needless to say, I was sold on the quick dinner fix.
Boy, were these tacos delicious! I know this picture looks odd because I didn’t take the time to fill them evenly for the picture – hey, I was hungry! Anyways, I had a whole other half of sweet potato and extra broccolini that I poured on the plate after I took the picture, so at least I made it look sort of pretty for the blog!
Here is how I made this:
Yellow corn and wheat tortillas
I baked the sweet potato at around 450 degrees for 45 – 50 minutes until soft all the way through. (No I do not peel it – I love the skins!)
Then, I sauteed some garlic and onion in a little bit of olive oil, and added the broccolini.
Finally, I assembled the veggies on two tortillas and probably finished the whole plate in about 5 minutes. Yep, they are that good.
I have to say, I think this would be an all time favorite for my dad. I kept thinking of how much he would love this! And it’s so easy too. The tortillas were unique because they are a a mix between corn and flour tortillas. They’re La Tortilla Factory brand and they’re made with yellow corn and wheat. I really, really loved these.
Try at your own risk; you may become obsessed. Disclaimer: I ate this same thing the next night for dinner and have eaten it the past two nights as well.