Need some yummy tacos "hold-the'meat"? These mini vegetarian street tacos are not only the cutest and most fun way to eat tacos, but they come together fast and can even be served vegan!
Prep Time15minutes
Cook Time30minutes
Total Time45minutes
Ingredients
Tacos:
112-count package flour street taco tortillas (or 6 - 8 larger ones if you prefer)
1medium sweet potatocubed
2teaspoonsolive oil
1medium green bell pepperseeded and chopped
1small oniondiced
2clovesgarlicminced
1cupcooked black beans
salt & pepper to taste
1/2teaspoonchili powder
1/2teaspooncumin
1/2cupnon-dairy shredded "cheddar"optional
Optional Toppings:
jarred or homemaderecipe follows salsa
coconut yogurt
guacamole or sliced avocado
juice of 1 lime
chopped cilantro
salt & pepper
My Favorite Simple Salsa:
4medium fresh tomatoesdiced
16 ounce can tomato paste
1red bell pepperseeded and diced
2clovesof garlicminced
1/2medium oniondiced
2tablespoonsfresh cilantro chopped
1/2jalapeƱo pepperseeded and minced
1/2teaspoonsalt
juice from 1 limeabout 1 tablespoon
Instructions
Tacos:
Heat the olive oil in a medium skillet over medium-high heat and add the sweet potato, green bell pepper, garlic, and onion. Stir constantly for 6 to 8 minutes until the onions are translucent and the potatoes are tender.
Add the black beans, chili powder, cumin, and salt and pepper to taste. (If you'd like to add meat this is also where you'd add it.)
Warm tortillas in a tortilla steamer or foil pouch in oven if desired and gather your toppings. Serve tacos hot with all the toppings you'd like!
Salsa: (*see note on prep)
Mix all ingredients for salsa in a medium bowl until well combined.
Recipe Notes
*My favorite way to make salsa fast and easy is to literally skip all the dicing of the veggies and throw all the ingredients for the salsa into my food processor or blender and pulse until everything is diced and mixed. Start by adding just the garlic, cilantro, onion, and lime juice and pulsing a few times, then add the rest and pulse a few times more. Done!