Vegan Loco Hombre Tacos Recipe
Two Corn Tortillas filled with Seasoned Black Beans, Roasted Sweet Potato, Roasted Corn, Vegan Shredded Mozzarella, Pico de Gallo, Sliced Avocado & Cilantro Dressing, served with Mixed Greens with Balsamic Poppyseed Vinaigrette
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Ingredients
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Taco Filling
Method
Cooking Instructions
- 1
Prepare the Sweet Potatoes
Preheat the oven to 400°F (200°C). Peel and dice the sweet potato into small cubes. Toss with olive oil, salt, and pepper, and spread on a baking sheet. Roast for about 25-30 minutes or until tender.
- 2
Cook the Black Beans
In a small saucepan, heat the black beans over medium heat. Season with cumin, garlic powder, salt, and pepper. Stir and cook for about 5-7 minutes until heated through.
- 3
Roast the Corn
If using fresh corn, you can roast it with the sweet potatoes. If using canned or frozen corn, simply heat it in a skillet over medium heat until warm, about 5 minutes.
- 4
Assemble the Tacos
Warm the corn tortillas on a skillet for about 30 seconds on each side. Fill each tortilla with a layer of black beans, roasted sweet potato, roasted corn, vegan mozzarella, pico de gallo, and sliced avocado.
- 5
Drizzle with Dressing
Top with cilantro dressing to taste.
- 6
Serve with Mixed Greens
Serve the tacos alongside a small salad of mixed greens drizzled with balsamic poppyseed vinaigrette.