June 2021 Newsletter

VEGAN SWEET POTATO, BLACK BEAN & CORN TACOS WITH AVOCADO CREMA

Who doesn’t like tacos? But what to fill them with if you don’t eat animal products? CVA volunteer Adria Henderson shares a scrumptious recipe for sweet potato, black bean and corn tacos. It looks like a lot of ingredients – and a lot of steps – but only takes about half an hour to prepare. Buen provecho! Remember to send in your favorite vegan recipe to info@ctvotesforanimals.org

Servings: About 5 

Cook time for Tacos – approx. 30 mins, Crema needs overnight soaking of cashews

INGREDIENTS

1 ½ pounds peeled sweet potatoes, diced into 1/2-inch cubes

4 TBSP olive oil, divided

1 TSP cumin

1 TSP paprika

1/4 TSP ground coriander

1/8 to 1/4 TSP cayenne pepper

Salt and freshly ground black pepper

1 small yellow onion, diced, about 1 cup

1 clove garlic, minced

1 (14.5-ounce) can black beans, rinsed and drained

1 cup fresh yellow corn kernels (or frozen corn kernels, thawed)

3 tablespoons honey

3 tablespoons fresh lime juice

2 tablespoons chopped fresh cilantro

Corn or flour tortillas

 

DIRECTIONS FOR TACOS

Preheat oven to 425°F.

Line a baking sheet with foil then place sweet potatoes on foil. Drizzle with 3 tablespoons of olive oil and toss to evenly coat. Sprinkle evenly with cumin, paprika, coriander, cayenne pepper and season lightly with salt and pepper to taste then toss to evenly coat. Bake in preheated oven 15 - 20 minutes until tender, removing from oven and tossing once halfway through baking.

Meanwhile, in a large skillet, heat remaining 1 tablespoon olive oil over medium-high heat. Once hot add onion and saute until caramelized, about 5 - 6 minutes, adding in garlic during last 30 seconds of sauteing. Reduce heat to medium-low, add in drained black beans, corn, honey and lime juice. Heat until warmed through. Toss in roasted sweet potatoes and cilantro. Serve over warm tortillas. Top with avocado crema.

 

Optional toppings: Chopped Romaine lettuce, purple cabbage, diced avocados

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Vegan Avocado Crema

Makes about 2 cups.  Cashews need soaking for several hours or overnight

1 ½ cups raw cashews

1 ripe avocado

½ avocado chopped (optional)

½ cup packed fresh cilantro leaves 

1 tablespoon olive oil 

1 jalapeno, stemmed, seeded and deveined (optional)

Zest and juice of ½ lime 

Kosher salt and freshly ground black pepper

 

DIRECTIONS FOR CREMA

Put the cashews in a bowl and cover completely with water. Soak for about 3 hours and up to overnight.

Drain the cashews, reserving the soaking water, and transfer the nuts to a blender or food processor. Blend until smooth and silky, about 2 minutes.

Scoop the avocado flesh of 1 avocado into the blender with the cashews and add the cilantro, olive oil, jalapeno, if using, lime zest and juice and blend until smooth. The mixture should be about the consistency of pancake batter--slightly thick, but pourable. If the mixture is too thick, add some of the reserved water from soaking the cashews. If using, add chopped avocado to the crema for texture. Season with salt and pepper.