Chick'n Poblano Sweet Potato Tacos

Sometimes I take other people's recipes and make them vegan. This is one of those instances. Adapted from Modern Honey

Taco Ingredients: 

  • 8 corn tortillas
  • 2 tablespoons of oil (I used olive) 
  • 1/2 lb. TVP chunks, hydrated (try these)
  • 1 red onion, diced
  • 1 poblano pepper, diced 
  • 1 large sweet potato, peeled and diced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1 package of Chao Tomato Cayenne cheese slices (or your favorite vegan cheese)
  • pico de gallo (optional) 

Chipotle Cream Ingredients (optional):

  • 1/2 cup vegan mayo or sour cream
  • 2-3 chipotle peppers in adobo sauce, diced
  • 1/2 lime, juiced


  1. If desired, make the chipotle cream sauce ahead of time by mixing together sour cream or mayo, chipotle peppers, and lime juice in a small bowl. (Honestly, I don't think the sauce is necessary but it's your call. Next time I'll probably just top with pico). 
  2. Heat large skillet over medium-low heat. Warm up the oil and add the onion, poblano and sweet potatoes. Put a lid on it and cook for about 15 minutes or until the vegetables are soft and caramelized. Stir occasionally; season with salt, pepper, cumin and garlic powder..
  3. Add the TVP into the pan and allow the mixture to cook for another 2-3 minutes. Season more to taste.  
  4. Preheat the oven to 375 degrees F and bake the tortillas for approximately 2 minutes on one side. Flip and lay a slice of Chao cheese on top, allowing the tortilla to bake for another 2-3 minutes until cheese is melty. 
  5. Remove tortillas from the oven and scoop chick'n poblano sweet potato mixture into each. Top with pico de gallo or a drizzle of chipotle cream sauce if desired.