We had so much fun with our baby boy today. He got his 8 month photos taken and was a perfect little prince, such a dream boat. He has such a great attitude all the time. It really makes my husband and I realize how lucky we are. It’s like a fiesta in our house every day. So naturally, we celebrate with tacos! I grew up in Southern California hooked on Mexican food. Tacos were always my favorite. My Vegan Sweet Potato Mushroom Tacos pack all the yummy flavor of my favorite childhood tacos minus all the grease.
Like most of my recipes, these tacos are super easy to make, so they’re perfect for a weeknight or for a party! And they are vegan, gluten-free, dairy-free and all organic!
Vegan Sweet Potato Mushroom Tacos
Cook and Prep Time: 30 minutes
3 T coconut oil
4 medium sweet potatoes, peeled and chopped into cubes
8 oz sliced portobello mushrooms
2 cloves garlic, minced
1 small yellow or white onion, chopped
2 cup black beans
2 T Worcestershire sauce
3 T Balsamic vinegar
1/2 t cumin
1/2 t oregano
1/4 t chili powder
1/2 t paprika
Organic Vegan Gluten-Free Taco Shells or Corn Tortillas
Shredded vegan cheese
Cherry tomatoes, halved
Coconut yogurt (I like to use this as an alternative to sour cream. I love So Delicious brand.)
Preheat oven to 375 degrees and bake sweet potatoes (drizzled with coconut oil and seasoned with salt and pepper) for 45 minutes.
Over medium heat, saute mushrooms, garlic, onion, black beans, Worcestershire sauce, balsamic vinegar, and spices until thickened. Add the cooked sweet potatoes to the pan.
Spoon mixture into shells or tortillas. Top with condiments of your choice.
Mama on the Glow