Chipotle Sweet Potato Tacos with Avocado Cream

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Chipotle Sweet Potato Tacos with Avocado Cream- a simple meatless meal that’s packed full of southwestern flavor. Vegan + gluten-free.

Chipotle Sweet Potato Tacos with Avocado Cream- a simple meatless meal that’s packed full of southwestern flavor. Vegan + gluten-free.

I debated whether or not I should start this post with an ode to my love for tacos. But no matter how I wrote it, it came out wrong, and by wrong I mean inappropriate. Like taco emoji inappropriate, if you’re pickin’ up what I’m puttin’ down.

So for the sake of sparing myself total embarrassment, I’ll skip going into detail about how much I love tacos. Instead I’ll just tell you what inspired me to make this delicious chipotle sweet potato version. MARGARITAS!

Chipotle Sweet Potato Tacos with Avocado Cream- a simple meatless meal that’s packed full of southwestern flavor. Vegan + gluten-free.

Oh yes, I’ve got those coming for you very soon but first I wanted to give you a tasty meal to pair them with. And in my book, nothing goes better with margaritas than tacos.

So I know it seems like there’s a lot going on in this recipe, but I promise it’s not as complicated as it looks. We start by dicing a large sweet potato, then coat it with spices and bake it in the oven for about 30 minutes. Meanwhile you can make the slaw by thinly slicing some red cabbage and adding a simple mixture of lime juice, apple cider vinegar and salt. Then you whip up the avocado cream by throwing everything into a blender. That’s pretty much all there is to it!

Chipotle Sweet Potato Tacos with Avocado Cream- a simple meatless meal that’s packed full of southwestern flavor. Vegan + gluten-free.

Chipotle Sweet Potato Tacos with Avocado Cream- a simple meatless meal that’s packed full of southwestern flavor. Vegan + gluten-free.

Chipotle Sweet Potato Tacos with Avocado Cream- a simple meatless meal that’s packed full of southwestern flavor. Vegan + gluten-free.

Chipotle Sweet Potato Tacos with Avocado Cream- a simple meatless meal that’s packed full of southwestern flavor. Vegan + gluten-free.

The smoky, slightly sweet flavor of the roasted chipotle sweet potatoes paired with the tangy cabbage and avocado cream makes for one seriously swoon-worthy taco. It honestly makes me so happy when I can create a vegan meal that’s this good!

Plus, they’re easy enough to make on a weekday so you can make them for Meatless Monday, Taco Tuesday, or whatever day your heart desires. Maybe Friday so you don’t feel so bad washing them down with margaritas? ;)

Chipotle Sweet Potato Tacos with Avocado Cream- a simple meatless meal that’s packed full of southwestern flavor. Vegan + gluten-free.

 

Chipotle Sweet Potato Tacos with Avocado Cream

Yield: 12 tacos

Prep Time: 15

Cook Time: 35

Total Time: 50

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Ingredients:

For the Tacos

  • 1 large sweet potato, diced into 1’ squares (approx. 3 cups or 1 and 1/2 lbs)
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 teaspoon cumin
  • 1 teaspoon ground chipotle*
  • 12 whole grain corn tortillas

For the Cabbage

  • 1 small head of red cabbage, thinly sliced
  • juice of 2 limes
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon fine sea salt

For the Avocado Cream

  • 2 ripe avocados, pitted
  • juice of 2 limes + 1 lemon
  • 1 jalapeno, cored and roughly chopped
  • 1 small shallot, peeled and roughly chopped
  • 2 cloves garlic
  • 1/2 cup cilantro
  • 1/4 teaspoon fine sea salt

Directions:

Preheat the oven to 425°F then line a baking sheet with parchment paper. In medium-size bowl, combine the diced sweet potato with the high heat oil, cumin, chipotle powder and a pinch of fine sea salt. Stir together until the potatoes are well-coated with the oil and spices then transfer it to the baking sheet. Bake the potatoes in the oven for 20 to 25 minutes, until soft.

Remove them from the oven, add the drained and rinsed black beans to the baking sheet and stir everything together. Transfer it back to the oven and continue to cook for 10 more minutes.

Meanwhile, make the cabbage by combining it with the lime juice, apple cider vinegar, and salt in a medium-size bowl. Stir it together and set aside.

Next, make the avocado cream by combining all of the ingredients in a blender or a food processor and blend until smooth. Add water one tablespoon at a time to thin as needed.

Warm the tortillas in the microwave or in a skillet on the stove. Layer each one with avocado cream, cabbage slaw, cooked potatoes and beans. Serve warm and enjoy!

*Chipotle powder is somewhat spicy. If you are really sensitive to spicy foods, I would recommend replacing half of it with chili powder or more cumin.

Click Here for Nutrition

Nutrition Facts are for one taco with avocado cream

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback! heart

by Sarah on February 29, 2016  //  Dinner, Tacos
48 Comments »