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
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
-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
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
-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
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!
