Plantain Sweet Potato Tacos With Guacamole [Vegan, Gluten-Free]

Delightfully straightforward, these tacos live up to their name by combining the sweetness of plantains, sweet potatoes, and a hint of black bean flavor, all crowned with a creamy and uncomplicated guacamole. These plant-based meals are both vegan and gluten-free, making them a great choice for a satisfying lunch or dinner.

Contents

Vibrant Plantain and Sweet Potato Tacos with Creamy Guacamole: A Flavorful Vegan and Gluten-Free Delight Plantains, 3-4 ripe, sliced into 1/2-inch rounds Sweet potatoes, 2 large, cooked and diced Canned black beans, drained and rinsed, 1 cup Olive oil, for sautéing the plantains and sweet potatoes Lime juice, freshly squeezed, 2 tablespoons Cumin, ground, 1 teaspoon Smoked paprika, 1/4 teaspoon Salt, to taste Pepper, to taste Taco shells, corn or gluten-free, 6-8 Guacamole ingredients: Avocados, ripe, 3 Lime juice, freshly squeezed, 1 tablespoon Red onion, thinly sliced, 1/2 cup Cilantro leaves, chopped, 1/4 cup Garlic, minced, 1 clove Prepare Crunchy Plantain Sweet Potato Tacos with Creamy Guacamole: A Delicious Vegan and Gluten-Free Recipe Nutritional Information Plantain Sweet Potato Tacos with Guacamole: A Vegan and Gluten-Free Delight

Vibrant Plantain and Sweet Potato Tacos with Creamy Guacamole: A Flavorful Vegan and Gluten-Free Delight

Plantains, 3-4 ripe, sliced into 1/2-inch rounds
Sweet potatoes, 2 large, cooked and diced
Canned black beans, drained and rinsed, 1 cup
Olive oil, for sautéing the plantains and sweet potatoes
Lime juice, freshly squeezed, 2 tablespoons
Cumin, ground, 1 teaspoon
Smoked paprika, 1/4 teaspoon
Salt, to taste
Pepper, to taste
Taco shells, corn or gluten-free, 6-8
Guacamole ingredients:
Avocados, ripe, 3
Lime juice, freshly squeezed, 1 tablespoon
Red onion, thinly sliced, 1/2 cup
Cilantro leaves, chopped, 1/4 cup
Garlic, minced, 1 clove

12 gluten-free soft taco shells
2 plantains
2-4 tablespoons coconut oil
2 sweet potatoes
1 can black beans
1 avocado
Two tablespoons of finely chopped onion, preferably with a sweet and mild flavor from using red onions, although yellow onions will also suffice.
1 tablespoon cilantro
Juice from 1 lime

See also No refined sugar, no problem! Here's a recipe for vegan, gluten-free chocolate bars that are as healthy as they are delicious.These Sugar-Free Puffed Quinoa and Cacao Nib Chocolate Bars are the perfect treat for those looking to indulge in a sweet escape without sacrificing their dietary restrictions. Made with wholesome ingredients like puffed quinoa, cacao nibs, and coconut sugar, these bite-sized bars are not only vegan and gluten-free but also packed with nutritious goodness.So, what makes them so special?* Puffed quinoa adds a delightful crunch and a boost of protein, fiber, and iron* Cacao nibs provide an intense chocolate flavor and a dose of antioxidants, magnesium, and potassium* Coconut sugar gives the bars a touch of sweetness without the refined sugarsTo make these scrumptious treats, you'll need:Ingredients:* 1 cup puffed quinoa* 1/2 cup cacao nibs* 1/4 cup coconut sugar* 1/4 cup unsweetened cocoa powder* 1/4 cup coconut oil* 2 tablespoons maple syrup* Pinch of saltInstructions:1. In a large bowl, combine puffed quinoa, cacao nibs, and coconut sugar.2. In a separate bowl, whisk together coconut oil, maple syrup, and unsweetened cocoa powder until smooth.3. Pour the wet ingredients over the dry ingredients and stir until well combined.4. Press the mixture into an 8x8-inch baking dish lined with parchment paper.5. Refrigerate for at least 30 minutes to set before cutting into bars.These Sugar-Free Puffed Quinoa and Cacao Nib Chocolate Bars are perfect for snacking on-the-go, packing in a lunchbox, or sharing with friends and family. So go ahead, indulge in the sweet life without sacrificing your values!

Prepare Crunchy Plantain Sweet Potato Tacos with Creamy Guacamole: A Delicious Vegan and Gluten-Free Recipe

Boil diced sweet potatoes until tender, then set aside. Meanwhile, prepare black beans by cooking them in a separate pot on the stovetop, ensuring they are fully cooked and ready to use in your recipe.
Cooking sliced plantains in coconut oil requires precision: first, vertically halve the fruit, followed by horizontal cuts to create uniform bite-sized morsels. Then, heat a skillet over moderate temperatures, introducing an initial 2-tablespoon serving of coconut oil, with additional increments as necessary to prevent burning. Set aside the plantains, beans, and potatoes.
Warm tortilla shells in a skillet over medium heat, cooking for about 30 seconds to 1 minute per side, or until they develop a lightly toasted hue.
Taco Tuesday just got a whole lot more interesting! Combine tender potatoes, protein-packed black beans, and sweet, starchy plantains with your favorite taco seasonings and crunchy taco shells for a flavor explosion that will leave you wanting more.
To prepare a classic guacamole, simply mash ripe avocados with a fork and then stir in finely chopped onions, fresh cilantro leaves, and a squeeze of lime juice until well combined. Savor the rich flavor of freshly prepared guacamole by generously doling out a heaping spoonful onto each savory taco. Adjust the amount of lime juice to taste, adding more as required for optimal flavor.
Enjoy!