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Comfort FoodRoasted Sweet Potato Tacos with Black Beans and Oyster MushroomsThis is my idea of total comfort food. These tacos have flavor, color, texture and, oh yeah, plenty of fiber. They are a great combination of salty, sweet, spicy, sour soft and crispy that makes good comfort food for me. I really like them finished with a dollop of good cashew cheese, a drizzle of lime juice and fresh cilantro leaves.
IngredientsUse small amounts of oil (1tsp) or vegetable broth (up to 1/2 cup) to sauté.1 small sweet potato diced small1 small onion, any variety, cut in quarters and sliced1 medium bell pepper diced small2 cloves garlic crushed through a garlic press2 cups cook black beans, mashed1 handful of oyster mushrooms, slicedwhole wheat or corn soft tortillas or Angelic Bakehouse’s Sweet Potato Tortillas (uber-yummmm)salt1/2 tsp (amount depends on your taste and the strength of the seasoning) chili powder or taco seasoning (Arizona Dreaming from Penzey’s Spices is great stuff!)
Finishes (use any singly or in combination)fresh squeezed lime juiceAleppo, jalapeño, chili piquin, or chipotle pepper to tasteavocado slicesdiced tomatosalsacashew cheezNutritional yeastcilantro
Method- (I have written this like they are individual steps. It doesn’t have to be that way, Of course, you can cook all this at once in separate pans. It just takes a little time coordination on the cooks’s part.)
AssemblyLoad warm tortillas with mashed black beans, diced sweet potatoes, and mushrooms. Finish with your choice from list above. Serve.