Superfood Tacos
The best recipe for Superfood Tacos
Servings 4
Calories 372kcal
Cost $
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 :)
Nutrition
Calories: 372kcal | Carbohydrates: 41g | Protein: 12g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Sodium: 476mg | Potassium: 1041mg | Fiber: 14g | Sugar: 3g | Vitamin A: 2937IU | Vitamin C: 49mg | Calcium: 143mg | Iron: 5mg