These Vegetarian Comfort Tacos Will Keep You Extra Warm This Winter

Gather all of your ingredients

Cut russet potato and sweet potato into bite-sized chunks, drizzle with olive oil, then roast in the oven at 400° F for 30 minutes. Once finished roasting, take out of the oven and let cool (try not to eat all of the potatoes before they actually go into the tacos).

Chop the red pepper into small pieces (about 1/2-1 inch pieces) and combine with the sweet corn in a bowl.

Chop onion into small pieces (about 1/2 inch pieces) and mince garlic. Then, in a skillet on medium heat, combine both onion and minced garlic, drizzle drizzle with olive oil, and cook for 10-12 mins or until soft. Meanwhile, cook the macaroni and cheese according to package instructions.

Once the roasted potatoes have cooled, smash them with a fork to flatten them.

To the bowl with the red peppers and corn, add the cooked onion mixture, the smashed roasted potatoes, and the taco seasoning from taco kit and mix to combine all ingredients.

Then, in a small bowl, combine the hot sauce and yogurt and season with black pepper.

Finally, make the tacos! First, in a taco shell, spoon about 1-2 Tbsp (or more if you’re feelin’ it) of mac and cheese evenly on the bottom. Then, add an equal amount of the potato mixture, top with shredded cheese, and drizzle (or smother) with spicy yogurt sauce. Lastly, throw a fiesta with all your friends and enjoy 🙂