I made these earlier in the week after “ODing” on some leftovers from Easter. I decided I needed to take it easy on the meat, that added with my milk allergy gave birth to vegan tacos. The picture was popular on Facebook and Instagram so I decided to share the recipe here.
- Whole wheat tortilla
- sweet potato
- black beans
- half avocado
- salt and pepper
- onion powder
- garlic powder
- chili powder
- medium picante salsa
Main filling- Dice up half a sweet potato and half an eggplant. I used reduced sodium canned corn and black beans. Fill free to use fresh or dried black beans. Place
the sweet potato, eggplant, corn, and beans on a pan. Drizzle with EVOO and toss. Season with salt, pepper, paprika, cumin, onion powder, garlic powder, chili powder, and oregano. Bake on 400 for 25 minutes. My husband was not having the no meat thing so a browned some ground turkey with corn and black beans with the same seasoning for his tacos. He also had fat free Greek yogurt and reduced fat cheese.
Guacamole- This is a simple guacamole. I just put half a guacamole in the food processor with cilantro, salt, pepper, and lime juice. Blend, and done.
The rest is easy. Take the whole wheat tortilla, scoop some of the vegan filling, add guacamole (I like a lot), salsa (not homemade, I was lazy that day)
, shredded spinach, fold and that’s it. Delicioso!