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Tacos Veracruz |
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Nothing could be tastier than tacos packed with potatoes, green olives, fire-roasted tomatoes, and vegan chorizo. This easy weeknight meal by vegan chef and author Jason Wyrick takes taco night to a whole new level. |
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Makes 6 tacos |
What You Need:
3 potatoes, diced
7 pitted green olives, sliced
1 teaspoon chopped fresh oregano
2 chipotle peppers in adobo, diced
2 cups crushed fire roasted tomatoes
1-1/2 tablespoons capers
1 12-ounce package vegan chorizo
2 teaspoons olive oil
1 bunch Swiss chard, roughly chopped, including stems
6 corn tortillas, warmed
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What You Do:
1. In a pot over medium heat, add potatoes, olives, oregano, peppers, tomatoes, and capers and bring to a simmer until potatoes are tender, about 6 minutes. Add chorizo and simmer 3 more minutes.
2. In a pan over medium heat, heat olive oil. Add Swiss chard and sauté until just wilted, about 2 minutes. On each tortilla, place a serving of filling and top with wilted Swiss chard.
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