Taco Tuesday is my favorite night of the week and we always make sure to celebrate!
No matter what flavors you are enjoying you can put them into a taco and know that dinner is served & there will be no complaints. Plus the combinations are endless.
This week we tested out my newest recipe and it is Kevin and my new favorite!
Now I will warn you I adjusted the recipe slightly after because it was spicy! So now the flavors are bold and delicious!
Sweet Potato, Black Bean & Roasted Cauliflower Tacos
Ingredients
- 1 large sweet potato, roasted and mashed
- 1 head cauliflower, cut into bite- size florets
- 1 tbsp avocado oil
- 1/2 tsp cayenne pepper or chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tsp Trader Joe's Everything but the Elote Seasoning Blend optional
- 1/2 tsp Himalayan salt
- 1 lime juiced or 2 tablespoons lime juice
- 1 14-ounce can black beans, drained & rinsed
- 8 corn tortillas
Southwest Crema
- 1/2 cup plain greek yogurt
- 3 tbsp salsa
- 2 tsp minced garlic
- 1/4 tsp cayenne pepper or chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/4 tsp Himalayan salt
- 1 tbsp lime juice
Optional Toppings
- avocado
- cilantro
- red onions
Instructions
- Preheat oven to 400 degrees F. Use a peeler to remove the skin of the sweet potato then poke with a fork about 8 times all the way around. Wrap in foil & add to the preheated oven. Bake for 45 minutes.
- Line baking sheet with aluminum foil & spray with non-stick cooking spray. Cut the cauliflower into bite-size florets and add to the lined baking sheet. Drizzle with avocado oil, then season with half the measurements of cayenne pepper or chili powder, ground cumin, smoked paprika, garlic powder, oregano, salt, and Trader Joe's Everything but the Elote Seasoning blend (if you opted in to use this spice). Toss to coat evenly. Then squeeze half the lime juice over the top & toss again.Save the other half of seasoning portions & lime juice for the sweet potato mash.
- When there are 25 minutes left in the sweet potato's cook time turn the oven up to 425 degrees. Add the baking sheet with cauliflower and cook for the remaining 25 minutes.
- While vegetables are baking prepare the Southwest Crema. Combine all ingredients in a small bowl and mix together until smooth. Set aside.
- When finished cooking remove the baked sweet potato from the oven and set aside. Toss the cauliflower and add the black beans to the baking sheet. Spread the tortillas out evenly on a separate baking sheet or two. Add the tortillas, cauliflower and black beans back to the oven for 5 minutes.
- While those finish cooking mash the sweet potato and add the remaining measurements of cayenne pepper or chili powder, ground cumin, smoked paprika, garlic powder, oregano, salt, and Trader Joe's Everything but the Elote Seasoning blend (if you opted in to use this spice). Stir until well blended.
- Assemble the tacos: Spread the mashed sweet potatoes across the tortillas. Top with cauliflower & black beans. Drizzle with Southwest Crema and enjoy!