Mexican Sweet Potato and Black Bean Tacos w Salsa & Cashew CreamPosted in Food on October 28, 2016
You can eat these tacos as a meal by themselves or they are wonderful complimented with the gazpacho and walnut salad. It is easy to make your own taco base (the recipe you can find in my ebook) but if you are pressed on time and effort you can buy pre-made corn tortillas, but make sure they don’t have any additives or flavours in them!
Ingredients ( for four people)
2 sweet potatoes, cut into cues and roasted in the oven until cooked
1 can of black beans ( or if you have the time, it is always best to cook them yourself!)
Big bowl of baby spinach leaves
Firstly put the cut-up sweet potato in the oven to roast. Make the salsa, guacamole and cashew cream (see below). Once they are all finished, then heat a frypan up without oil, and heat the tortillas on both sides according to instructions ( normally just a minute or two on both sides).
I like to serve everything on the table so people can make their own, adding the roasted sweet potato, black beans and spinach on a heated corn tortilla. Then topped them with salsa, guacamole and a small dollop of the cashew sour cream.
1 clove garlic, diced
4 spring onions (green shallots), diced
300g fresh tomato, chopped
80g red capsicum, diced
1 long red chilli, stem removed and diced
1 teaspoon white wine vinegar
Juice of 1/2 lemon
salt and pepper to season
Saute the garlic and onion briefly in a little olive oil to soften it, don’t allow it to colour. About 2 minutes.
Add the tomato, capsicum, chilli, vinegar and lemon and continue cooking over medium heat for about 10 minutes. Allow the salsa to cool slightly, then process in short bursts in a food processor or high speed blender until it arrives at the consistency you prefer.
Cashew Sour Cream
1 cup cashews, soaked for at least 30 minutes, up to 2 hours. Drained
2 tablespoons and 2 teaspoons lemon juice
1/2 cup – 3/4 cup water
2 teaspoons oil (optional)
1 teaspoon fresh dill, chopped
1/4 teaspoon sea salt
Add all ingredients into a high speed blender and blend until creamy. This could take a couple minutes until the creamy consistency is reached.
2 ripe avocados
1/4 cup minced red onion
1/4 cup minced cilantro
1 clove garlic, minced
1/4 teaspoon salt
1 lime juice