Cuban vegetarian tacos

High fibre

Ingredients

• 400gm sweet potato diced into 1 cm cubes
• 300gm firm tofu shredded
• 400gm black beans rinsed and drained
• 1 small red onion diced
• 2 Tbsp EVO
• 2 Tbsp tamari
• 1 Tbsp maple syrup
• Juice of one lime
• 1 tsp cumin powder
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 3 tbsp chipotle
• 8 White corn tortilla
• -----
• Avocado Sauce:
• 1 large avocado
• 2 Tbsp Greek yoghurt
• 1 tsp lime juice
• Salt and pepper to taste
• -----
• Optional toppings:
• Shredded iceberg lettuce
• Jalapenos
• Diced tomato
• Chopped coriander leaves
• Shredded red cabbage

Method

Preheat oven 220C.

Line 2 baking trays with baking paper.

In a bowl toss the diced sweet potato with 2 Tbsp of extra virgin olive oil.

Arrange a single layer on a baking tray and bake in oven for 15-20 minutes until golden.

In small bowl combine the tamari, maple syrup, lime juice, tomato paste, chipotle, cumin, oregano leaves and paprika powder and salt and pepper to taste and combine well.

Toss the dressing over the shredded tofu and diced onion combine well.

Add the tofu to oven tray and cook for 20 minutes stirring at 10 minutes.

Combine the avocado sauce ingredients and mix well with a fork or in a food processor.

Combine the warm sweet potato with the black beans.

Serve shredded tofu with the warm sweet potato and black beans and on warmed tortillas with a smear of avocado and any other optional toppings.

Nutrition

Low fibre

Ingredients

• 500gm sweet potato peeled and diced into 1 cm cubes
• 200gm firm tofu shredded
• 2 Tbsp EVO
• 2 Tbsp tamari
• 1 Tbsp maple syrup
• Juice of one lime
• 1 tsp cumin powder
• 1 tsp smoked paprika
• 8 White corn tortilla
• -----
• Avocado Sauce:
• 1 large avocado
• 2 Tbsp Greek yoghurt
• 1 tsp lime juice
• Salt and pepper to taste
• -----
• Optional toppings:
• Shredded iceberg lettuce
• Jalapenos
• Diced tomato
• Chopped coriander leaves

Method

Preheat oven 220C.

Line 2 baking trays with baking paper.

In a bowl toss the diced sweet potato with 1 Tbsp of extra virgin olive oil.

Arrange a single layer on a baking tray and bake in oven for 15-20 minutes until golden.

In small bowl combine the tamari, maple syrup, lime juice, tomato paste, cumin and paprika powder and salt and pepper to taste and combine well.

Toss the dressing over the shredded tofu and combine well.

Add the tofu to oven tray and cook for 20 minutes stirring at 10 minutes.

Combine the avocado sauce ingredients and mix well with a fork or in a food processor.

Serve the warm sweet potato and shredded tofu on warmed tortillas with a smear of avocado and any toppings.

Nutrition