Vegan Veggie Fajita Tacos

Don't let vegan scare you away, these are actually full of flavor!

I recently went on a family vacation to Hawaii. While I was there I was inspired by my beautiful sister who is becoming vegetarian. We all eat less meat and I still felt great. When we returned home I wanted a little family challenge of our own, lets eat vegan for 7 days. My little man already can't have dairy and eggs so we have made a lot of adjustments already from him, so going vegan wasn't that hard. We already cook with vegan butter, use coconut milk and I hate eggs so I stopped buying those a long time ago. The going vegetarian part was actually harder then cutting out dairy and eggs.

Going vegetarian and/or vegan is not boring at all! Instead I was in a food rut, cooking the same things week after week. My going vegan challenge actually helped to inspire me again with new foods!

Becoming Inspired Again

I have become boring and repetitive with my meals lately so coming back from Hawaii was a great excuse to challenge myself and push myself again in the kitchen. I have now cooked 3 original meals not using ra recipe to follow. My creative juices started flowing again and I just trusted my gut and it actually worked! These tacos are the perfect blend of healthy yet extremely flavorful. My kiddos loved them! I turn all my taco meals into casadilas for them so all the inside goodness actually makes it to their little mouths.

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Vegan Veggie Fajita Tacos - Serves 4

• 1 S

weet Potato - Peeled and sliced (I cut them into flat ovals then cut again)

• Portabella Mushrooms - cut into thin slices

• Olive Oil

• Cumin

• Chili Powder

• Smoked Paprika

• Crushed Chipotle Pepper Flakes

• Salt

• Peppers - I used sweet baby bell peppers

• Purple Onions

• Tortillas - Chefs choice on the kind and size

• Hot Sauce - Chefs Choice

Lets Get Cooking!

Start by getting your oven warm for your roasted veggies. I use my ovens convection roast option, not sure why, but it sounds right. I turn the oven to 450.

While the oven is getting up to temp, start your sweet potato and mushroom prep. I wash and peel the skin off the sweet potato. I also cut them length wise so they look like ovals. Then cut them again length wise so they are now is strips. I cut the mushrooms to your liking and set aside. Mix in a little bowl your spices listed above. Put the sweet potatoes on your baking sheet, coat with olive oil and your some of your spice mix. Put them in the oven and timer on for 10 mins. When the timer goes off go ahead and flip them. At this time add your mushrooms (coat them with oil and the rest of your spice mix before your add them) and set another timer for another 10 mins or so. They will become soft when they are ready.

While those are roasting lets cut your onions and peppers.

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