10/12/2019
šš»Amazingness!!!
If youāre not a fan of delicious flavor š just swipe away now.
Trust me, you will not miss the meat in these tacos!
Veggie Tacos with Vegan Chipotle Cream
For the tacos:
1 tsp avocado oil
1/4 small red onion, sliced thin
1 cup riced cauliflower
3/4 cup cubbed sweet potatoes, roasted at 350 until fork tender
3/4 cup black beans, drained
2 cups baby spinach
1/2 tsp sea salt
1 tsp garlic powder
1 tsp smoked paprika
1 tsp granulated onion
1/2 tsp ground cumin
4 almond flour (or other) tortillas, lightly toasted
1 avocado, sliced
1/4 cup cilantro leaves, washed
Instructions:
In a medium skillet heat the avocado oil. Add the onion and sautƩ 1-2 minutes, add the cauliflower and continue to cook 3-4 minutes more. Add sweet potatoes, black beans, and seasoning. Cook 3 minutes more until all the veggies are warmed, then add the baby spinach and combine. Cook until the spinach is just wilted. Place two tortillas on a serving plate and top each with 1/4 of the veggies.
For the sauce:
1/4 cup walnuts or cashews, soaked in warm water (I used walnut flour because thatās what I had)
2 medium chipotle peppers in adobo sauce
1/2 lime, juiced
1 clove garlic
1/2 tsp smoked paprika
1/4 tsp ground cumin
Salt to taste
Instructions:
Place all ingredients into a blender (include the water from the nuts) and blend until fully combined.
Top the tacos with the sauce and serve with cilantro leaves and avocado.
