Try this recipe by Emily Zachry Cooks for your next Taco Tuesday with friends. It's sure to be a hit!
- Corn tortillas
- 1 wheel of Oaxaca cheese (about 12 oz)
- 3 white sweet potatoes
- 2 leeks
- 3-4 cloves garlic
- 4 tablespoons butter, divided
- 1 bottle white wine
- 3 sprigs of thyme
- 1/2 bunch of flat-leaf parsley
- 4 tablespoons of whole almonds
- Feta, for garnish
- Salsa, for garnish
- Preheat your oven to 450ºF and line a baking sheet with parchment paper.
- Use a food processor to finely mince your almonds. Set aside for later.
- Melt 3 tablespoons of butter in the microwave.
- Prep your veggies: peel and dice your sweet potatoes into cubes. Remove your leek’s leaves. Cut the leek lengthwise and rinse with cold water to remove grit.
- Transfer diced sweet potato, leeks and 3 cloves of garlic to your lined baking sheet. Pour melted butter over the veggies and top with cracked pepper and sea salt. Toss to combine.
- Bake for 15 minutes.
- Meanwhile, pour your white wine into an unheated pot. Toss your thyme and parsley springs in whole – let them marinate on a low heat.
- Remove the leeks and garlic from the oven. Add your leeks to your wine mixture, and return the sweet potatoes to the oven. Bake the potatoes for 20 more minutes, and let the wine mixture simmer.
- Once your potatoes are cooked and easy to pierce with a fork, remove them from the oven and set aside. Remove the leeks from the pot and blot to remove excess wine.
- Heat remaining butter (~1 tablespoon) in a large skillet. Add your leeks (include some of the marinated parsley, if desired). Roast in the skillet until browned. Set aside.
- In the same skillet, add two corn tortillas (stacked on top of one another). Once browned on the bottom, flip the two tortillas and add your Oaxaca cheese to the side of the skillet.
- Once cheese becomes melty and your tortilla is browned on both sides, use a spatula to flip the tortillas onto the cheese and then flip onto a plate (cheese side up).
- Top your cheese-topped tortillas with the roasted leeks and then baked sweet potatoes.
- Finish your tacos with the finely minced almonds, feta and salsa.
For more yummy (and healthy!) recipes like this, be sure to check out Emily's Instagram page.