As you may remember, I adopted this recipe from the very lovely Jenny, author behind Texitarian Kitchen -- and I wrote this as a Guest Post on my girl Mae Badiyan's blog.

In addition to sharing fun and must try recipes here on my blog, I'm documenting it for reference so I wanted to publish this here as well:)

If you remember from my foreword, I intentionally boiled the black beans to almost mush and made it part of the taco filling. I also boiled the sweet potato, creating a mashed/puree consistency, which really complimented the black beans and other fillers in this taco. I about killed my veggies in the oven, so if you have a hot oven, cut back from 375 to 350 for sure - I may have forgot to mention that in the Guest Post.

Sweet Potato Tacos (vegan, gluten free, soy free)

Yields 10 - 12 tacos (or more, we had lots of left overs!)

1 - 2 sweet potatoes
1 cup black beans
1 large red bell pepper (sliced)
1 medium red onion (sliced)
2 garlic cloves (minced)
1 teaspoon chili powder
1 teaspoon turmeric
1 teaspoon pepper
1 teaspoon Himalayan salt
pinch of cayenne
1 avocado
1/2 lemon (juice + zest)
2 tablespoons oil of choice (I used extra virgin olive oil)
1 healthy handful cilantro

1) Boil the sweet potato until soft. Remove skin and cut into cubes OR mash/puree.

2) Soak and boil the black beans until soft.

3) Preheat oven to 375° F and line a large baking sheet with parchment paper. In a large bowl, whisk the dry ingredients then add the wet ingredients to the dry ones. Throw in all your veggies and toss everything together until all is evenly coated. Cook for about 25 minutes. When there is about 10 minutes left, add in your tortillas to soften.

4) Serve immediately - Garnish with cilantro and a couple slices of avocado.

I make sure to always have a bag or two of Daiya [day-ah] on hand, and if you're wondering where the sour cream is, try adding some SoDelicious plain yogurt!  

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