We’re rounding off our vegan adventures and I must say, overall it has been very enjoyable. Sure, I’ve missed bacon and brie at times, and I learned how challenging it can be to eat out. However, I also experienced how welcoming the vegan community is. Redditors, Facebook-ers, and fellow bloggers alike reached out with helpful advice and direction. After three weeks, I am drawn to the vegan community simply because of the outpouring of support I’ve received.
So, now the big question begs to be asked: Will I stay vegan?
The answer is: yes and no. I have learned that the vegan diet doesn’t have to be boring. The Vegan Pizza we made a few weeks ago was absolutely delicious and very flavorful without ANY meat or dairy. Pad thai (a favorite of ours) can be easily tweaked to be vegan-ized. And many pasta or noodle dishes can be delicious with lots of veggies and spices.
BUT going completely vegan permanently is just not something I’m ready for – at least not yet. Burgers with cheese still call to me, so I think for now my goal will be to eat “mostly vegan.”
For Recetterie, this means I will still be sharing plenty of gluttonous cheesy and meaty dishes, but I’ll also be featuring some more plant-based recipes as well. After all, I can still make a difference by simply consuming LESS animal protein, right?
The recipe I’m sharing today is another one of those delicious finds, and it might actually be my new favorite vegan dish. I’m sure you’re wondering how good a taco could possibly be without chicken, beef, or pork. Just trust me, you want to try these!
The best thing about this recipe is that it requires little equipment and it is EASY! You’ll need: A cookie sheet, a food processor (or a fork or whisk will do!), a small saucepan and a mixing bowl.
Preheat your oven to 400F and then start dicing your sweet potato into cubes – you can make these big or small, but you’ll want them all to be about the same size so that they cook evenly.
Spread your diced sweet potato onto your cookie sheet, drizzle with about a tablespoon of olive oil, and season with chili powder, cumin, salt and pepper. Prepare to get your hands dirty and mix it all up so that each cube of potato is covered in olive oil and seasoning.
Once the sweet potatoes are well-mixed, pop them into the oven and bake for about 30 minutes.
Next, get working on your guacamole. You can certainly pick up some pre-made guac from the store if you prefer, but guacamole, like pesto, is extremely easy to whip up at home and it definitely tastes better than the pre-packaged stuff.
If you’re using a food processor, throw in your avocado, whole garlic cloves, lime juice and salt. Mix to your heart’s desire – I like it mostly pureed, with a few avocado chunks in it.
If you don’t have a food processor, you can easily mash up the avocado with a fork or a whisk, then mince your garlic and combine with salt and lime juice.
When your guac is ready, and you have about 5 minutes left on the sweet potatoes, Heat your beans in a saucepan on medium heat until they’re nice and warm. You can also warm your tortillas as well. You can easily do this with a microwave and damp paper towels. Stack your tortillas on a plate with a damp paper towel in between each one, and heat in the microwave for about 30 seconds (or more if you have a large stack of tortillas).
Maybe sneak in a few bites of guac with tortilla chips as well. 🙂
Finally, plate your steamy tortillas and build your tacos! Top with shredded cheese, or if you want to make this taco dairy-free, top with cheddar-style shreds by Daiya or any other vegan cheese brand. Our tacos were topped with Daiya shreds (yes, I finally tried vegan cheese!).Or… if you’re naughty like us, you can cheat a tiny bit and finish the taco with a spoonful of crème fraîche…
Hey, I never said I was perfect! 😉
- 2 large or 3 small ripe avocados
- 1 cup red onion, diced
- 1 cup tomato, diced
- 2-3 cloves of garlic
- 1/2 lime, fresh squeezed
- Salt and pepper to taste
Using a food processor, puree the avocado, garlic, and lime juice (or use a fork to mash the avocado, mince garlic, and mix with lime juice). Combine avocado mixture with diced onion and tomato and mix well.
Sweet Potato Bean Tacos
(Recipe adapted from Bev Cooks)
- 1 sweet potato (large), diced
- 1 tbsp olive oil
- 2 tsp chili powder
- 2 tsp cumin
- 1 can of black beans
- 1/3 cup Daiya cheddar shreds, or shredded cheese
- 4 small tortillas
- Fresh guacamole (recipe below)
- Salt and pepper to taste
Preheat your oven to 400F. Dice your sweet potato and toss on cookie sheet with olive oil, chili powder, cumin, salt and pepper. Bake for 30 minutes.
With about 5 minutes left on the sweet potatoes, heat your black beans in a small saucepan on medium. Steam your tortillas in the microwave for 30 seconds, stacking them on a plate with a damp paper towel in between each tortilla.
When the potatoes are done, plate your tortilla and top with potatoes, beans, and fresh guacamole. Finish the tacos off with cheddar shreds on top.
Tools you’ll need: A cookie sheet, a food processor (or a fork or whisk to mash up the avocado), a small saucepan and a mixing bowl.