Yep. You read that right. Vegan tacos that aren’t filled with lentils, quinoa, or tofu. And, guess what? They are amazing! Seriously. Savory? Yep! Filling? You betcha! Healthy? Beyond a doubt. So let’s stop talking about these things and let you go shopping for the ingredients already!
Here’s what you’ll need:
- 2 medium sweet potatoes, peeled
- 1 bag (6 shells) Potapas Gluten-Free Veggie Medley tortillas
- 1 can Trader Joe’s Organic Refried Beans
- 1 box Sprouts Organic Blue or Yellow Corn Taco Shells
- 3 slices Daiya Cheddar slices
- 1/2 to 3/4 cups shredded cabbage
- 1/2 can large black olives, cut in half
- Hot sauce of choice
Heat your oven to 450 degrees. Place the peeled sweet potatoes in a baking dish. Salt them lightly on all sides. Back for 30 minutes or until soft all the way through. When they are almost ready, empty the can of refried beans into a saucepan and heat over medium until they begin to bubble. Cover and remove from heat. When the sweet potatoes are done, remove from the oven and set aside. Place the six of the taco shells on a cookie tray and warm them according to package directions.
Heat the Potapas tortilla shells according to package directions. I lay mine, two at a time, on a flat cast-iron skillet for about 1 minute each side. When done, lay them flat on a plate, then spread a tablespoon or so of the refried beans over the top. Place a heated taco shell in the center of the tortilla shell and fold the tortilla shell up. The refried beans should hold the tortilla shells to the taco shells. Continue until all six tortillas and all six taco shells have been used.
Cut the Daiya Cheddar slices in fourths, and place two of the fourths into each shell, then slice the sweet potatoes lengthwise into approx. 1/4″ wide strips and divide the strips equally into each taco shell. Add some of the shredded cabbage on top, then add the cut olives on top of that. Finally, add your hot sauce and serve!