Sometimes one needs to take care of oneself, and a tortilla-enthusiast can fully take a week-long, whole food, vegan reset without foregoing a good taco. I mean, that’d be downright inhumane. A reset like this is not only good for the cholesterol and blood pressure, but also for the soul.
Here at Tortillaphilia Syndicate™ we have gone an even stricter route, also cutting out sugar, oil, and nuts for the week. Hey, we’re all about challenges. Here is a sweet potato recipe that’ll make your day just a little bit easier if you attempt this reset, and it’s also an excellent taco in its own right:
Many store-bought tortillas are produced with oil, but purely corn-based ones can be found, too. We went with Mi Rancho, available from many haughty markets. An even better alternative would, of course, be to make your own, but let’s not go too crazy here.
For an added twist, prepare the tortillas shell-style: Set oven to 375°, while microwaving the corn tortillas in between a cloth or paper towels for 30 seconds. When ready, drape each tortilla over two rails of the oven rack (illustration at the bottom of this post). Bake for 8-10 minutes, and marvel over the wonders of science.
The avocado sauce
Reduce or add to amounts depending on how many tacos you are making. This should be enough for 8 servings.
- 1 avocado
- 2 generous handfuls of cilantro
- 1 jalapeno (less if you don’t like the spicy stuff)
- 1 clove of garlic, minced
- 1 lime, juiced
- 1 tbsp champagne vinegar
- 2 tbsp water
- 2 tbsp unsweetened almond milk (or alternatively water)
- Salt and pepper to taste
Toss all ingredients into a Cuisinart (or an equivalent), and run on high speed until the consistency is saucy. Add more water if needed.
Again, adjust amounts as needed.
- 1 sweet potato, peeled
- 1 chopped pineapple (or can of chunks)
- 1 can of black beans (rinsed)
- 1 can of sweet corn kernels (rinsed)
- Cilantro for garnish
Cut sweet potato into one-inch thick slices, and bake at 425°, until soft. About 30-35 minutes. Remove from oven, let cool, and cut into taco-friendly cubes.
Put sweet potatoes and the rest of ingredients, sans cilantro, into a pan over medium heat, and toss until heated.
Stuff shell with toppings and avocado sauce. Toss some cilantro leaves on top. For added presentation, serve on a bed of lettuce.
And then feel good about taking care of yourself while not sacrificing your lifestyle.