Sweet Potato Vegan Tacos
There is a taco place in West Asheville called Taco Billy and it’s seriously one of my favorites! It’s the taco joint that finally brought the Migas to Asheville – so obviously it’s kinda cool :). There’s a vegan taco I get there a lot that uses a plantain tortilla instead of corn or flour that is just super yummy. It’s filled with sweet potatoes, a black bean and pecan hummus, a coconut-avocado cream, sautéd spinach and then some avocado on top. All the flavors work together and I do love it except for when I’m super hungry because it doesn’t really fill me up all that much. Bummer.
So, I thought about coming up with a similar sweet potato taco recipe that had an extra bit of food to it, but with the same type of flavor. For me, it was kind of a no brainer – instead of plantain tortillas, I thought I’d add chopped plantains to it and use a flour tortilla. Same flavors with more food. It’s a win win in my book!
The other thing I mixed up or as I like to think of it as “saving an extra step”, is that I skipped making any sort of crema for it. I opted for just drizzling a bit of coconut milk over the tacos because it still gives you the caribbean type of flavor that the coconut avocado crema gives you. And then there’s the fact you still have avocados so you aren’t really missing anything except for one more thing to make and one more thing clean. Yay for less cleaning!! Anyways, you need to give this vegan taco recipe a try because it’s super good and will actually fill you up!
Sweet Potato, Black Bean Hummus & Vegan Plantain Tacos
- 1 large sweet potato
- 1 large, ripe plantain
- 2 avocados
- 1 6-ounce bag of spinach
- 1 6-ounce can of coconut milk (the tiny one in the stores)
- Olive oil
- 1 tablesponn cumin
- Black Bean Hummus (recipe above)
- 8 flour tortillas
- Get the oven to 400F.
- While it's heating, dice the sweet potatoes. Toss in some olive oil, salt and the cumin. Throw in the oven for about 20 minutes.
- Cut the plantains in 3 chunks, skin on. Place in a pot of water and bring to boil, then turn down heat, cover and let it simmer for 10 minutes.
- This would be a good time to make the black bean hummus.
- Check on the potatoes. If they look done, turn off the heat while you work on the spinach and plantains. If not, keep cook :)
- So, this is when everything starts coming together pretty fast. You are going to grab the plantains out of the water and let sit for just a bit until you can handle them. This is when I quickly sautéd the spinach in a touch of olive oil and salt.
- When you can handle the plantains, slice down the skin and remove flesh. Then roughly chop them after I seasoned with a touch of salt. Place on the tortillas, then the black bean hummus, spinach - grab the sweet potatoes out of the oven and place on top of the veggies. Next, slice the avocado (it browns so I always wait to last minutes), place over the sweet potato veggie mix and then drizzle with coconut milk. Serve and enjoy!!!