These vegetarian and gluten-free tacos are a fun alternative to the traditional Mexican-inspired dish!
Ingredients
1 medium potato
Sweet potato
(chopped into 1-inch cubes)
1 medium
Yellow onion
(thinly sliced)
2 tbsp
Olive Oil, Extra Virgin
1/2 cup
Quinoa, uncooked
4 leaves
Kale
(thinly chopped)
1/2 can (15oz)
Black beans, canned
(drained and rinsed)
1 tsp
Chili powder
1/4 tsp
Cumin
1/4 tsp
Salt
4 leaf
Lettuce, romaine
1/2 avocado(s)
Avocado
(optional)
2 sprig
Cilantro (coriander)
(optional)
2 tsp
Lime juice (fresh)
(optional)
2 tbsp
Greek yogurt, plain, 2% M.F.
(optional)
2 tbsp
Salsa, ready-to-serve
(optional)
2 tbsp shredded
Cheddar cheese
(optional)
Instructions
Preheat the oven to 375°F.
On a parchment-lined baking dish, combine the sweet potato, onion, olive oil, and a few pinches of salt. Toss to coat and bake for 30 minutes, stirring once to promote even cooking.
While the sweet potatoes bake, cook the quinoa according to package directions.
Add kale to a large mixing bowl.
Drain and rinse the black beans and add to the kale.
Once cooked, add cooked quinoa to the bowl, along with the chili powder, cumin, and salt. Toss well.
When the sweet potatoes and onions are done, add to the bowl containing the kale, beans, quinoa, and spices. The heat from the potatoes will slowly wilt the kale.
Season with sea salt and more spice, if desired. Toss gently to combine all the filling ingredients.
Serve the filling (contents from the bowl) in romaine lettuce leaves.
Top with avocado, cilantro, lime juice, Greek yogurt, salsa, and/or cheese, as desired.
Notes:
To make this recipe vegan-friendly, swap out yogurt and cheese toppings for your favorite non-dairy options.
