STEEMIT CULINARY CHALLENGE #40: Vegan Sweet Potato and Black Bean Tortilla with Avocado Cilantro Sauce and Spicy Cashew Sour Cream

¡Hola amigos! ¿Cómo estás? Though it has been a crazy busy week and weekend, I managed to cook a Mexican inspired dish. As a 99 percent plant-based muncher I love Mexican inspired dishes. They are usually quick and easy to make and deliver so much flavor. Just the thing you are looking for as a vegan.

Thank you so much @tioluis for this amazing theme.... your girlfriend and baby-to-come are so lucky to have you not only for your amazing cooking skills but for the lovely person you are. Furthermore, I want to thank our amazing host @woman-onthe-wing and all the sponsors for making this culinary challenge a huge success among the steemit foodie community, and beyond!

So here's my vegan take on a Mexican dish that hopefully will please the taste buds of a real Mexican!

Ingredients (serves 3)

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6 wraps or tortillas
Salad greens of your choice

Roasted Sweet Potato and Black Beans

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3 cups sweet potatoes, cubed
2 cups bell pepper. sliced
1.5 cup cooked black beans
1 tbsp olive or coconut oil

Herb mix

1/2 tsp cumin powder
1/2 tsp smoked paprika powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/2-1 tsp chili powder (or to taste)
1/2 tsp turmeric powder
1 tsp dried oregano
Sea salt and black pepper to taste

Avocado Cilantro Sauce

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2 small avocados
1/2 cup spring onion, finely chopped
1-2 cloves of garlic
1/2-1 cup fresh cilantro
1 lime, juice only
Sea salt and black pepper to taste

Spicy Cashew Sour Cream

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1/2-3/4 cup cashews, soaked for at least 1 hour overnight is best
Chili paste to taste
1/2 tbsp apple cider vinegar
2-4 tbsp unsweetened coconut milk (water works too)
Sea salt and pepper to taste

Directions

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Roasted Sweet Potato and Black Beans

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1. Preheat the oven to 400F or 200C.
2. Add the bell pepper and sweet potatoes to a baking sheet. Sprinkle with herb mix and cooking oil. Toss well to coat and roast for 20 minutes.
3. Add black beans, toss to combine and roast for another 10 minutes.

Avocado Cilantro Sauce

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1. While the veggies are roasting, add all ingredients to a blender and process until smooth. Set aside in the fridge.

Spicy Cashew Sour Cream

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1. Soak the cashews for at least 1 hour in water. Overnight is best. If you don't have time you can soak them for 30 minutes in boiling water too.
2. Combine all the cashew sour cream ingredients in a blender and process until creamy. Set Aside in the fridge.

Assemble the tortillas

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1. Heat tortilla in the oven or dry pan.
2. Spread avocado cilantro sauce on the tortilla. Top with lettuce, sweet potatoes, black bean mix and cashew sour cream.
3. Wrap and enjoy!

¡Buen provecho!

ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH FUJI X-M1

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