By Sailing Ericka
Smokey Sweet Potato and Cauliflower Tacos
6 steps
Prep:30minCook:30min
Adapted from Feedtheswimmers.com recipe. I used light sour cream and Mayo, and substituted flour tortillas for the corn, omitting the cheese.
Updated at: Thu, 17 Aug 2023 06:36:03 GMT
Nutrition balance score
Great
Glycemic Index
32
Low
Glycemic Load
40
High
Nutrition per serving
Calories846 kcal (42%)
Total Fat26.5 g (38%)
Carbs126.3 g (49%)
Sugars40.6 g (45%)
Protein25.5 g (51%)
Sodium1114.7 mg (56%)
Fiber31.6 g (113%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
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1sweet potato
large, cooked
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½ cupblack beans
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¼ cupolive oil
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1 headcauliflower
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1 cupshredded cabbage
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1 canchipotle
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1 teaspoonchili powder
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1 teaspoonsmoked paprika
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¼ teaspooncumin
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⅛ teaspoondried oregano
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⅛ teaspooncinnamon
or less
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8flour tortilla
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¼ cuplight sour cream
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¼ cuplight mayonnaise
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1lime
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½ cupcilantro
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1jalapeño
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½ teaspoonsalt
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½ teaspoonpepper
Instructions
Step 1
Cut cauliflower lengthwise. Add 1/2 of the olive oil with the spices plus 1-2 tablespoons of the adobo sauce from the canned chipotle. Coat cauliflower with the mixture using hands to massage spices into it.
Step 2
Add remaining oil to preheated cast iron skillet .Place cauliflower in skillet and cook for a full 5 minutes to allow caramelization, toss to ensure all sides contact pan.
Step 3
Mash sweet potato with 1 tablespoon butter and 1 tablespoon chipotle adobo. Keep warm.
Step 4
Whisk sour cream and Mayo with 2 tablespoons chipotle adobo, place in refrigerator to allow flavors to blend.
Step 5
Warm black beans on stovetop or microwave.
Step 6
Assemble tacos by placing mashed sweet potato on bottom of tortilla. Top with cauliflower, black beans, cabbage, cilantro and jalapeño. Can add avocado also.
Notes
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