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
36
Low
Glycemic Load
27
High
Nutrition per serving
Calories610.2 kcal (31%)
Total Fat26.5 g (38%)
Carbs74.3 g (29%)
Sugars9.4 g (10%)
Protein15.1 g (30%)
Sodium1063.3 mg (53%)
Fiber13.9 g (50%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1sweet potato
large, cooked
½ cupblack beans
¼ cupolive oil
1 headcauliflower
1 cupcabbage
shredded
1 canchipotle
1 teaspoonchili powder
1 teaspoonsmoked paprika
¼ teaspooncumin
⅛ teaspoondried oregano
⅛ teaspooncinnamon
or less
8flour tortilla
¼ cuplight sour cream
¼ cuplight mayonnaise
1lime
½ cupcilantro
1jalapeño
½ teaspoonsalt
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.
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