Vegan Street Tacos

...because who doesn't love tacos! My interpretation is made with roasted smoky sweet potatoes and a simple and tasty crema. Even if you are a taco purist, you'll love this tasty and filling vegan version. Check out the recipe to get your taco craving satisfied!

INGREDIENTS

For the roasted yams:

+ 4 sweet potatoes peeled, cut into 1 inch cubes

+ 2 teaspoons of garlic powder (NOT garlic salt)

+ 1/2 teaspoon of adobo seasoning (or to taste)

+ 2 teaspoons of chili powder

+ 1 tablespoon of extra virgin olive oil

+ 1 capful of liquid smoke

For the rest of the filling:

+ 1 tablespoon of extra virgin olive oil

+ 1 lb of cremini mushrooms, cleaned and cut into quarters

+ 1 medium yellow onion, diced

+ 1/2 red bell pepper diced

+ 6 cloves of garlic minced

+ 2 cans of black beans or pinto beans, rinsed and drained

+ 2 teaspoons of adobo seasoning (or to taste)

+ 1/2 teaspoon of freshly ground black pepper

+ 1/2 teaspoon of chilli powder

+ 1 can red enchilada sauce (such as Hatch)

+ 1/3 bottle of taco sauce (such as Hatch)

+ 2 cups cooked brown rice (optional)

+ 2 pkgs of 8 count soft corn tortillas (or flour tortillas if you prefer)

For the crema

+ 2 tablespoons of vegan sour cream (I prefer Tofutti for its creaminess. If you are avoiding soy try Good Karma's version)

+ 1 teaspoon of fresh lime juice

Optional Toppings:

Sliced avocado

Sliced jalepeno

Fresh onion, diced

Fresh cilantro leaves

Limes, cut into quarters

Fresh pico de gallo or salsa (feel free to take a store bought short cut here!)

Fire Roasted Corn (...take another short-cut and purchase frozen fire roasted corn)

Mexican hot sauce

INSTRUCTIONS

For the yams:

Toss the chopped yams with the olive oil, seasonings, and liquid smoke until well coated. Roast in the oven, in a single layer, on a sheet pan at 400 degrees for 20-30 mins until tender and lightly browned.

For the filling:

Heat olive oil in a 5 quart pot or larger. Add onions, red pepper, and seasonings. Sauté onions and peppers until onions are translucent. Add garlic and mushrooms and sauté until tender. Add beans and cook about 3-4 minutes stirring frequently. (This step helps to get rid that raw canned taste so don't skip it!) Add enchilada sauce and taco sauce and bring to boil. Reduce to simmer. Cover and stir occasionally every 10 minutes for about 30 minutes until the filling has slightly thickened. (Want it thicker? Smash a few beans, with the back of a spoon on the side of the pot and mix it back into the filling)

For the crema:

In a small bowl, mix the sour cream and lime juice with a fork, or small wisk, until well blended and smooth.

To assemble:

Take 2 corn tortillas, layered directly on top of each other (or 1 flour tortilla if using)

Layer with brown rice (if using), yams, and bean filling

Top with the crema, mexican hot sauce, corn, onion, avocado, and cilantro.

Squeeze a little lime on top and enjoy!

#vegan #tacos