¡Hola amigos! ¿Cómo estás? Though it has been a crazy busy week and weekend, I managed to cook a Mexican inspired dish. As a 99 percent plant-based muncher I love Mexican inspired dishes. They are usually quick and easy to make and deliver so much flavor. Just the thing you are looking for as a vegan.
Thank you so much @tioluis for this amazing theme.... your girlfriend and baby-to-come are so lucky to have you not only for your amazing cooking skills but for the lovely person you are. Furthermore, I want to thank our amazing host @woman-onthe-wing and all the sponsors for making this culinary challenge a huge success among the steemit foodie community, and beyond!
So here's my vegan take on a Mexican dish that hopefully will please the taste buds of a real Mexican!
Ingredients (serves 3)
6 wraps or tortillas
Salad greens of your choice
Roasted Sweet Potato and Black Beans
3 cups sweet potatoes, cubed
2 cups bell pepper. sliced
1.5 cup cooked black beans
1 tbsp olive or coconut oil
Herb mix
1/2 tsp cumin powder
1/2 tsp smoked paprika powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/2-1 tsp chili powder (or to taste)
1/2 tsp turmeric powder
1 tsp dried oregano
Sea salt and black pepper to taste
Avocado Cilantro Sauce
2 small avocados
1/2 cup spring onion, finely chopped
1-2 cloves of garlic
1/2-1 cup fresh cilantro
1 lime, juice only
Sea salt and black pepper to taste
Spicy Cashew Sour Cream
1/2-3/4 cup cashews, soaked for at least 1 hour overnight is best
Chili paste to taste
1/2 tbsp apple cider vinegar
2-4 tbsp unsweetened coconut milk (water works too)
Sea salt and pepper to taste
Directions
Roasted Sweet Potato and Black Beans
- Preheat the oven to 400F or 200C.
- Add the bell pepper and sweet potatoes to a baking sheet. Sprinkle with herb mix and cooking oil. Toss well to coat and roast for 20 minutes.
- Add black beans, toss to combine and roast for another 10 minutes.
Avocado Cilantro Sauce
- While the veggies are roasting, add all ingredients to a blender and process until smooth. Set aside in the fridge.
Spicy Cashew Sour Cream
- Soak the cashews for at least 1 hour in water. Overnight is best. If you don't have time you can soak them for 30 minutes in boiling water too.
- Combine all the cashew sour cream ingredients in a blender and process until creamy. Set Aside in the fridge.
Assemble the tortillas
- Heat tortilla in the oven or dry pan.
- Spread avocado cilantro sauce on the tortilla. Top with lettuce, sweet potatoes, black bean mix and cashew sour cream.
- Wrap and enjoy!
¡Buen provecho!
ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH FUJI X-M1