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
35
Low
Glycemic Load
26
High
Nutrition per serving
Calories587.9 kcal (29%)
Total Fat26.7 g (38%)
Carbs74.5 g (29%)
Sugars9.5 g (11%)
Protein15 g (30%)
Sodium1087.9 mg (54%)
Fiber10.9 g (39%)
% 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 cupshredded cabbage

1can chipotle

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.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!