These tacos are the perfect Mexican dish for veggie lovers! Sweet potatoes and blackbeans are lightly spiced with Mexican seasonings to make a fiber-packed taco filling. Multo™ by CookingPal® lets you sauté onions and steam sweet potatoes at the same time and in the same bowl, cutting down on cooking time and utensils. Make these healthy, plant-based tacos today!
Hearty vegetarian tacos are paired with a bright and creamy avocado sauce.
2 EA avocados
8 OZ / 225 G Greek yogurt
2 EA garlic cloves
2 EA limes
20 OZ / 570 G sweet potatoes
2 OZ / 60 G yellow onion, about 1/2 small
1 TBSP olive oil
2 TSP ground cumin
1 TSP chili powder
28 OZ / 800 G black beans
17 OZ / 500 ML water
8 EA small corn tortillas
Kosher salt and black pepper, to taste
lime, cilantro, sliced jalapeño for serving
Cut avocados in half and remove pit. Peel garlic and cut limes in half. Add avocado flesh to mixing bowl with Greek yogurt and garlic cloves.
Squeeze lime juice into mixing bowl. Blend for 30 seconds / speed 8. Transfer cream to another bowl, cover and chill until ready to serve.
Peel sweet potato and cut into 1/2-inch cubes. Drain black beans.
Peel onion and add into mixing bowl. Chop for 6 seconds / speed 6.
Add olive oil and sauté onion for 2 minutes / 230°F|110°C / speed 1.
Add cumin, chili powder, black beans and water to mixing bowl. Season with salt and pepper to taste.
Cook black beans for 5 minutes / 212°F|100°C / speed 1. Transfer cooked black beans to another bowl.
Add water to mixing bowl. Add sweet potatoes to steaming trays and close the lid, steam for 20 minutes. Cover the lid with towel to prevent steam leaking.
Enjoy your meal!
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