My newest craze is tacos, yes I am into it. Last week, I tasted fish tacos from the restaurant and I liked it. Now I have wanted to make vegetarian tacos at home as it is not available in the restaurant. And I went by the recipe I had seen in a vegetarian magazine. As usual I changed it a bit, and I found these are really filling. My husband had this one’s for his lunch. Since I have Barbecue spice in hand I used it sweet potato.
First I decide to add paneer Indian cheese to my taco, but then I skipped that idea thinking that I can do fusion tacos later. History of tacos dated several centuries back. Bernal Diaz del Castillo, a Spanish soldier with Herman Cortes who wrote about his conquest of México mentioned a feast where they were given TACOS in Coyoacan in 1520. A taco is generally eaten with hands and is often accompanied by garnishes such as salsa or chili pepper, avocado or guacamole, cilantro (coriander), tomatoes, onions and lettuce.
You can find meat and fish tacos but hard to find a vegetarian version. I bought soft corn tortilla from the store. Then made a barbecue spiced sweet potato using barbecue spice and to go with it made lightly spiced black beans and corn; who can say no to that. Since these two are dry, I made a avocado puree and then topped it with sweet potato and black beans then drizzled with lime juice and then sour cream. If you want to make it vegan then add cashew cream instead of sour cream.
I used white corn tortilla; you can use your favorite tortilla to make tacos. I couldn’t take step by step picture while making as I thought I am clicking the pictures but in reality my hubby had changed the settings and I am not able to get any picture. I try to make a video still it need some more improvement. May be some time later.
For the time being enjoy my delicious vegetarian tacos you can make at the comfort at home. You can even eat the barbecue spiced sweet potato as a side dish if you want. Give this for next get tighter you are hosting at your home.
Barbecue spiced sweet potato and black beans tacos
- 1 medium sweet potato
- ½ teaspoon garlic powder
- 1 teaspoon cayenne pepper
- 1 tablespoon barbecue spices
- 4 tablespoon olive oil
- 1 cup cooked black beans
- 1 cup fresh corn
- ½ cup chopped red onions
- 1 tomato chopped into cubes
- 1 clove of garlic
- ½ teaspoon cumin powder
- 2 avocado
- 2 lime
- ¼ cup sour cream
- 2 tablespoon fresh cilantro
- Cut sweet potato into cubes or thick slices.
- In a skillet add 2 tablespoon olive oil and add sweet potato, garlic powder, salt and barbecue spice and cook for about 8-10 minutes or until sweet potatoes are soft and cooked well.
- In another skillet, add rest of olive oil and onion, garlic, cook over low heat until the onion is translucent, about 8minutes.
- To this add cooked black beans, corn, cumin, chili/cayenne pepper, and salt to taste. Cook over medium-low heat until heated through, 5 to 7 minutes. Remove from the heat.
- Warm the tortillas one at a time for about 20 seconds on each side in a dry skillet set over medium heat. Or, if you have a gas stove; place a tortilla straight over the flame for a few seconds on each side. As you heat the tortillas, stack them on the damp towel and cover the tops of them with the towel to retain moisture.
- Place the avocado in a small bowl and use a fork to gently mash it.
- To form the taco, spread some avocado on half of each tortilla. Spoon some beans and sweet potato on top, and then add the tomato and cilantro. Drizzle with some lime juice and sour cream. Fold each tortilla in half. Serve at once.
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This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.