People frequently ask me steps to make vegetarian meals which are filling. Certainly one of my go-to solutions recently is that this: put stuff inside a tortilla. Roasted vegetables, beans, eggs, hummus… really anything goes when I’m making impromptu tacos. This winter season, I’ve been especially in to these hearty yams tacos.
They begin pretty fundamental: roast sweet taters and add black beans for your flour or corn tortillas. To embellish everything up I create a creamy sauce by blending avocado with lime and greek yogurt. After I don’t have yogurt on hands I’ll frequently create a vegan version with cashew cream (begin to see the recipe for details).
4.9 from 8 reviews
- 1 medium yams, cubed
- 1 teaspoon essential olive oil
- ½ teaspoon chile powder
- 1 cup cooked black beans
- 1 small avocado, diced
- 2 scallions, diced
- salt & pepper
- 4-6 corn or flour tortillas
- optional: ¼ cup feta or cotija cheese
- optional: 1 small roasted jalapeo, diced
avocado yogurt sauce
- ½ cup greek yogurt
- 1 small avocado
- ½ clove garlic clove
- juice of just one lime
- salt & pepper
- Preheat oven to 400° F.
- Toss yams cubes with oil, chile powder salt & pepper, and spread in a single layer on the baking sheet. Bake for 25 minutes, or until golden brown. Remove sweet taters in the oven and hang aside.
- In a tiny mixer, blend together the yogurt, avocado, garlic clove, lime juice. Blend until smooth. Taste and adjust seasonings.
- Assemble tacos with roasted sweet taters, diced avocado, black beans, scallions and cheese. Serve with avocado yogurt sauce.
Vegan option: Sub cashew cream for yogurt. Blend until creamy: ½ cup raw, unsalted cashews (drenched not less than one hour) with ½ cup water. (also, omit cheese)
Gluten-free option: Sub GF corn tortillas
Jen on 05.25.2016 at 3:17 am stated:
I reaaaaaally need to make this, but greek yogurts my home is simply too costly, and cashew nut months are over. Can One use peanuts rather?
Jeanine Donofrio from loveandlemons.com on 05.27.2016 at 8:54 am stated:
Hi Jen, I wouldn’t recommend peanuts rather from the yogurt sauce, I'd simply make a fast guacamole to set up the taco mash an avocado with a lot of lime juice, salt, pepper and perhaps just a little chopped fresh cilantro for those who have it. Hope that can help!
Erin McNamara on 05.30.2016 at 8:22 pm stated:
Made these plus they were absolutely scrumptious! Also, somewhat tip&...used Trader Joe’s corn and wheat tortillas. They're rather less corn-y for individuals who don’t love corn tortillas. This type of great recipe for that vegetarian always looking for a healthy and satisfying meal!
Danah from panacheoffblast.com on 06.05.2016 at 5:23 pm stated:
They were SO dang scrumptious. I didn’t have beans but still needed more protein and filling, and so i made cilantro lime quinoa and holy moly maybe it was incredible. Thanks a lot for discussing this recipe certainly commonplace within my house now (:
Janning on 06.24.2016 at 7:34 pm stated:
I’m alone this Friday night having a yams at hands. What exactly else, however i made a few these yams and bean taco-burrito thingies&... and located them deeply satisfying. I think oh my gosh carnivorous husband would enjoy them. We'll soon discover.
Kathrine Parry on 08.03.2016 at 8:40 pm stated:
I stumbled upon this recipe and thought the image was lovely. I had been reluctant to test it simply since the mixture of the components. I made the decision to simply allow it to be. Used to do and i'll say I had been afraid to test it. Sweet taters and avocados just couldn’t seem sensible within my mind. Man oh man. In.cred.ible. I've now chose to make this a lot of occasions and me and everybody else is deeply in love with this. Thanks. And That I bought your book and may’t wait to test more recipes.
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