Ingredients
-
For the Tacos (Makes 4):
-
3 large sweet potatoes, peeled and thinly sliced into rounds
-
2 tbsp olive oil or avocado oil
-
Salt and pepper to taste
-
1/4 cup corn kernels, fresh or frozen
-
1/2 cup black beans, cooked and drained
-
1 small red onion, thinly sliced
-
1 jalapeño chili, seeded and finely chopped (optional)
-
1/4 cup cilantro leaves, roughly chopped
-
For the Cabbage Slaw:
-
1 medium green cabbage, shredded
-
1 carrot, grated
-
1/2 apple, cored and grated
-
1/4 cup unsweetened apple sauce
-
1/4 cup vegan mayonnaise
-
Juice from 1 lime
-
Salt and pepper to taste
Directions
Sub-Title: Kid-Friendly, Gluten-Free, High-Protein, Low-Carb, Seasonal, Whole Foods Plant-Based Recipe
Ingredients:
* For the Tacos (Makes 4):
* 3 large sweet potatoes, peeled and thinly sliced into rounds
* 2 tbsp olive oil or avocado oil
* Salt and pepper to taste
* 1/4 cup corn kernels, fresh or frozen
* 1/2 cup black beans, cooked and drained
* 1 small red onion, thinly sliced
* 1 jalapeño chili, seeded and finely chopped (optional)
* 1/4 cup cilantro leaves, roughly chopped
For the Cabbage Slaw:
* 1 medium green cabbage, shredded
* 1 carrot, grated
* 1/2 apple, cored and grated
* 1/4 cup unsweetened apple sauce
* 1/4 cup vegan mayonnaise
* Juice from 1 lime
* Salt and pepper to taste
Instructions:
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the sweet potato slices on the prepared baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Use your hands to gently toss everything together until evenly coated.
3. Roast the sweet potatoes in the preheated oven for about 20 minutes, or until they are tender and slightly golden brown on the edges. Remove from the oven and set aside.
4. Meanwhile, prepare the cabbage slaw by mixing all the ingredients together in a bowl. Set aside.
Assembly:
5. Heat a non-stick pan over medium heat. Add the corn kernels, black beans, and onions. Cook, stirring occasionally, for about 5 minutes, or until the vegetables are softened. Stir in the optional jalapeño if using.
6. Divide the roasted sweet potato rounds among four tortillas. Top each one with the cooked vegetable mixture and a generous spoonful of the cabbage slaw. Serve immediately.
Note: You can also serve these delicious tacos with guacamole, salsa, or any other toppings you like!
Steps
|
1
Done
|
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. |
|
2
Done
|
Place the sweet potato slices on the prepared baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Use your hands to gently toss everything together until evenly coated. |
|
3
Done
|
Roast the sweet potatoes in the preheated oven for about 20 minutes, or until they are tender and slightly golden brown on the edges. Remove from the oven and set aside. |
|
4
Done
|
Meanwhile, prepare the cabbage slaw by mixing all the ingredients together in a bowl. Set aside. |
|
5
Done
|
Heat a non-stick pan over medium heat. Add the corn kernels, black beans, and onions. Cook, stirring occasionally, for about 5 minutes, or until the vegetables are softened. Stir in the optional jalapeño if using. |
|
6
Done
|
Divide the roasted sweet potato rounds among four tortillas. Top each one with the cooked vegetable mixture and a generous spoonful of the cabbage slaw. Serve immediately. |
