These tacos are perfect for your next meatless Monday or taco Tuesday, as these tacos can literally can be made in under 30 minutes, making them an easy weeknight dinner.
The roasted sweet potatoes, black beans, and slaw will all last in the fridge for a good two-three days so you can heat up the sweet potatoes and black beans and assemble the tacos as you’re ready to eat them.
- 1 large sweet potato, peeled and diced into 1 inch pieces
- 1 tablespoon of olive oil
- Salt and pepper to taste
- 1 (15oz) can of black beans, warmed up
- white corn tortillas
- ½ bag (~8 ounces) of shredded cabbage/ coleslaw (broccoli slaw would also work well)
- ½ cup of chopped cilantro
- juice of 1 lime
- ¼ cup of coconut oil, melted
- 2 tablespoons of agave
- 1 teaspoon of cumin
- 2 tablespoons of white whine vinegar (or apple cider vinegar)
- ½ cup of nondairy sour cream
- 1 avocado, pitted and skinned
- small handful of chopped cilantro
- 1 tablespoon of lime juice
- Salt and pepper to taste
- Optional for garnish: extra cilantro
- Pre-heat oven to 375 degrees F.
- In a bowl, toss the sweet potatoes with the olive oil and some salt and pepper to taste.
- On a prepared baking sheet, evenly spread out the diced sweet potatoes and put them in the pre-heated oven to roast for 20 minutes.
- While they roast, prepare the slaw: In a large bowl, melted coconut oil, lime juice, cumin, white wine vinegar, and agave are mixed together. Then the slaw is tossed in as well as the cilantro. Set aside.
- To prepare the avocado sauce: add Avocado, sour cream, cilantro, lime juice, salt and pepper are blended together in a food processor until the sauce is creamy smooth.
- Heat the black beans on the stove.
- Once the sweet potatoes are done roasting, the tacos can be assembled by topping a tortilla with the sweet potatoes, black beans, slaw, and the sauce.
This recipe serves 8
These Vegan Portobello Mushroom Fajitas come together in a flash and will please even the pickiest meat eaters!
- 4 portobello mushrooms, cut in half and sliced
- 4 bell peppers, cut into strips
- 2 large onion, sliced
- 6-8 Tortillas (use corn tortillas if you eat Gluten Free)
Marinade for Mushrooms:
- ¼ cup lemon juice
- ¼ cup (low sodium) vegetable broth
- 1.5 tsp Himalayan sea salt
- 1 Tbsp. oregano
- 1 Tbsp. cumin
- 2 tsp. garlic powder
- 1 tsp. chili powder
- 1 tsp. paprika
- 1 tsp. red pepper flakes
- Whisk the marinade ingredients together in a bowl. Place the sliced portobello mushrooms in a large plastic bag and pour the marinade into the bag. Zip the bag up and shake the bag to get all the mushrooms coated in the marinade. Place the bag in the fridge for a few hours to allow the mushrooms to soak up all the spices.
- In a large skillet coated with non-stick cooking spray, sauté the sliced onions until translucent. Add in the bell peppers and sauté for about 5 more minutes. Lastly add in the mushrooms and marinade and sauté until the mushrooms have softened.
- Serve the pepper and mushroom mixture warm over tortillas with salsa, guacamole and cilantro.
One of the best things about this recipe is how versatile it is. You can change up the veggies based on your personal preferences. Don’t have kale? No big deal, just use spinach! Better yet, just use whatever fresh produce you have on hand! But don’t skimp on the hummus. The hummus is what makes the whole wrap come together so nicely.
These wraps make a great weeknight meal, packed with nutrition and protein. Make a double batch to keep in the fridge for the next day’s lunch.
Grilled Zucchini Hummus Wraps (Serves 2)
- 1 zucchini, ends removed and sliced
- 1 Tbsp. extra virgin olive oil
- 1 tomato, sliced or handful of cherry tomatoes
- ⅛ cup sliced red onion
- 1 cup kale, spinach, or other favorite greens (stems removed)
- 2 slices non-dairy cheddar cheese
- 2 large tortillas
- 4 tablespoons hummus
- Salt and pepper to taste (optional)
- Heat a skillet or grill to medium heat.
- Remove the ends from the zucchini and slice length wise into strips. Toss sliced zucchini in olive oil and sprinkle with salt and pepper.
- Place sliced zucchini directly on grill and let cook for 3 minutes, turn and cook for 2 more minutes
- Set zucchini aside.
- Place the tortillas on grill for approximately one minute, or just until grill marks are visible and tortillas are pliable.
- Remove tortillas from grill and assemble wraps, 2 tablespoons of hummus, one slice of cheese, zucchini slices, ½ cup kale (or spinach), onion and tomato slices.
- Wrap tightly and enjoy immediately.
Recipe adapted from: Maebells.com