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BOMB ROASTED POTATO TACOS RECIPE!
For the sautéed potatoes:
2-3 pounds golden potatoes (or potatoes of choice)
1 red bell pepper
1/2 a medium onion
4 cloves garlic
Chili powder, cumin, black pepper, sea salt to taste
For the guacamole:
Garlic powder and sea salt to taste
Optional: 2 tbsp sauerkraut
For the Salsa Fresca:
3-4 medium tomatoes, diced
1/4 cup onion, diced
1/4 cup cilantro, chopped
Garlic powder, black pepper + sea salt
2 cans black beans + spices of choice
Organic corn tortillas
For the Cashew Sour cream:
1 cup raw whole cashews, soaked for 2-10 hours, then drained and rinsed with water 3 tsp lemon juice 1/8 tsp sea salt 1/2 cup of water
Blend all cashew sour cream ingredients in a high speed blender until totally smooth. If your blender isn’t “whirling” the ingredients properly, you may need to double the recipe and then save the extra for left overs to use as veggie dippers or as a salad dressing the next day. So creamy!
Fork whole potatoes of choice and bake at 425 degrees for about 40 minutes.
Cook until fork tender. The bigger the potatoes the longer they need to cook. (Cook 40 minutes to an hour but don’t over cook to where they are mushy inside)
Meanwhile, slice and dice bell pepper, onion and fresh garlic. Saute the veggies in a large pan with a little water on medium heat.
Scoop out and mash the avocados to make guacamole and mix together with lime juice, garlic powder, black pepper, cilantro, a pinch of sea salt and optional saukeraut.
Next prepare the salsa fresca. Finely dice fresh organic tomatoes, onion and cilantro, and mix with garlic powder, and lime juice.
Mash the canned beans in a pot with spices of choice and a few splashes of water. We like oregano, chili powder, cumin, garlic, and pepper. Cook on medium heat until warm.
Once the potatoes are baked, dice them into chunks and add them into the pan with the veggies. Add a little water to keep them from sticking to the pan as well as cumin, chili powder, black pepper and a little sea salt. Stir on low to medium heat for a few minutes until well combined.
Finally, put it all together. Warm organic corn tortillas on a pan for about 10 seconds each side. Layer with guacamole, beans, stir fry potatoes, salsa, and cashew sour cream and lettuce. You can prepare ahead of time or use leftover cashew sour cream sauce. We like to keep this on hand to add to a wide variety of dishes. Enjoy!
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