These tacos are vegan and can be made gluten free by using GF taco shells like corn tortillas.
Prep time: 30 minutes
Cook time: 1 hour
- 1 potato
- 1 sweet potato
- 1/2 (15 oz can) black beans
- Chili powder
- 1 tsp cocoa powder
- 2-3 Tbsp olive oil
- Your favorite taco shells!
- 1 avocado
- 1/2 cup roasted poblano peppers (or sauté on medium heat for 5 minutes until browned)
- 3 tomatillos
- 1-2 cloves fresh garlic
- 2 Tbsp cilantro
- 1-2 Tbsp lime juice
- Salt and pepper to taste
Preheat the oven to 375 degrees F
Dice potato and sweet potato into small cubes and spread out on a baking sheet
Drizzle 2-3 Tbsp olive oil over the potatoes and toss so that they are well coated
For the spices, I never measure mine out, I just sprinkle them on! This is not an exact science and everyone has different tastes. I give the potatoes a good coating of chili powder, cumin and paprika. Depending on how spicy you like your food, you can add more or less chili powder. Add enough spices so that the potatoes are well coated. Add 1 tsp of cocoa powder to give the potatoes a delicious, rich flavor!
Once your potatoes have a lovely spice coat, roast them in the oven for about 45 minutes until soft
While the potatoes are cooking, strain and rinse the can of black beans and lay them out on another baking sheet. I sprinkle my beans with salt, pepper and chili powder. Feel free to use whichever spices sound good to you. Set the beans aside. When the timer gets down to the 10-15 minutes for the potatoes, pop the beans in the oven and roast for 10-15 minutes.
For the sauce, boil the tomatillos until they are bright green (about 10 minutes)
In a food processor or blender, combine the avocado, tomatillos, poblano peppers, garlic, cilantro, lime juice and salt and pepper and blend until a sauce forms
Assemble your tacos! I topped mine with pepper-jack cheese :)