Name: Superfood Tacos
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 tablespoons olive oil; 1/2 red onion (thinly sliced); 2 large garlic cloves (minced); 2 large kale leaves (torn into small pieces); 1 cup roasted sweet potato cubes (**see note below**); 1 15.5 ounce can black beans (drained and rinsed); 1 tablespoon braggs amino acids (coconut amino acids or tamari); 1 teaspoon cumin; Fresh cilantro; Cholula or hot sauce (optional); Corn tortillas; Avocado cashew cream:; 1 avocado; 2/3 cup water; 1/3 cup raw cashews (soaked in water for 1-2 hours); 2 tablespoons fresh lime juice; 1/2 teaspoon maple syrup; Salt to taste

The best recipe for Superfood Tacos

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superfood tacos with avocado cashew cream vegan gluten free recipe

I’m not sure if there is any other meal that contains so many superfoods! These tacos are overflowing with “good for you” flavor! I could go on for days about the nutrients in the beans, sweet potatoes, kale, etc.

But, I’ll save you the details and sum it up by saying…these tacos are the bomb!

Superfood Tacos

The best recipe for Superfood Tacos

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Prep Time: 5

Cook Time: 10

Total Time: 15

Course: Main Meal

Cuisine: American, Gluten Free, Vegan

Servings:

Calories: 372kcal

Cost: $10

Ingredients

2 tablespoons olive oil
1/2 red onion thinly sliced
2 large garlic cloves minced
2 large kale leaves torn into small pieces
1 cup roasted sweet potato cubes **see note below**
1 15.5 ounce can black beans drained and rinsed
1 tablespoon braggs amino acids coconut amino acids or tamari
1 teaspoon cumin
Fresh cilantro
Cholula or hot sauce optional
Corn tortillas
Avocado cashew cream:
1 avocado
2/3 cup water
1/3 cup raw cashews soaked in water for 1-2 hours
2 tablespoons fresh lime juice
1/2 teaspoon maple syrup
Salt to taste

Instructions

Add oil to a large skillet over medium heat
Sauté red onion and garlic for 5 minutes
Add kale and sauté until kale is wilted
Add beans, sweet potatoes, braggs amino acids and cumin
Sauté for 3-5 minutes
Lightly heat corn tortillas in an ungreased frying pan over medium-low heat
Assemble tacos, add a generous scoop of avocado cream and garnish with fresh cilantro and cholula
Drain cashews
Add all ingredients to a food processor and blend until smooth and creamy
Taste and add salt as needed
Roasted sweet potatoes:
Wash and peel two small sweet potatoes, cut into small cubes
Drizzle with 1 tablespoon olive oil, tossing to coat, place on a roasting pan or cookie sheet
Roast at 400 degrees for 40 minutes or until soft

Notes

The tacos would be great on their own or with sliced avocado but, I recommend going the extra step to make the avocado cashew cream! It’s a great substitution for sour cream or cheese and kept this dish light by adding a hint of lime 🙂

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Cristina Cavanaugh RD LDN

As a registered dietitian and a devoted mother, my passion lies in promoting health and wellness. With a Master's degree in Human Nutrition, I advocate for a realistic, balanced approach centered around whole foods and plant-based eating, aiming to empower individuals with small, impactful changes for long-lasting well-being instead of restrictive diets.

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