Vegan Recipe: Spiced Sweet Potato Tacos

Spiced Sweet Potato Tacos

By Darshana Thacker

These are a favorite of my friend Judy Micklewright’s six-year-old daughter, Becky, who could not stop eating them the first time I served them to her. The potato wedges make it easier to keep the stuffing in the tacos. Ready In: 35 minutes

From Forks Over Knives Family: Every Parent’s Guide to Raising Healthy, Happy Kids on a Whole-Food, Plant-Based Diet

Ingredients, Makes 12 to 16 tacos

1 very large sweet potato (about 1 pound)
½ small red onion, cut into ¼-inch dice (about 1/2 cup)
2 small garlic cloves, minced (about 1 teaspoon)
1 (15-ounce) can pinto or black beans, rinsed and drained (about 1½ cups)
½ cup frozen sweet corn kernels, rinsed
½ teaspoon ground cumin
½ teaspoon groun ancho chile, or to taste
Sea salt
12 to 16 corn tortillas
1 ripe Hass avocado, pitted and peeled
2 Roma (plum) tomatoes, cored and cut into ¼-inch dice (about 1 cup)
3 scallions, white and green parts, thinly sliced (about 3/4 cup)
¼ cup finely chopped fresh cilantro
2 tablespoons fresh lime juice (from 1 lime)

For recipe instructions please visit Forks Over Knives:

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