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Sauté  sweet potato and onions.
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Cook the tomatillos with onion, garlic and cilantro. Blend to make the salsa verde.
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Heat the corn tortillas to make them pliable and dip in the salsa verde.
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Prepare your plate
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Make sure the tortilla is covered on both sides.
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Put the tortilla on your plate...
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Spoon about 2-3 tablespoons of sweet potatoes and onions...
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Fold in half and..
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finish with vegan roasted poblano crema. Enjoy!
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Perfect chickpeas and carrot Mexican soup
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