HBK Incubates member Barley + Oats is a meal delivery service for new mothers, designed to help postpartum healing. Their healthy, organic and delicious meals and snacks are comforting and warming; a perfect combination for sticking to those New Years resolutions through freezing January!
Founder Ashly Yashchin shared a flavorful vegan taco recipe that highlights our Yellow Heritage Corn Tortillas. Most of the components can be made ahead for an easy weeknight meal. Read our Q&A with Ashly here.
Sweet Potato-Black Bean Tacos
Makes 12 tacos
TACOS
1 package of Hot Bread Heritage Corn Tortillas
1 recipe Creamy Mexican Black Beans (see below)
1 recipe Roasted Sweet Potatoes (see below)
1 recipe Cauliflower “Queso” (see below)
1 recipe Pickled Red Onion (see below)
1 recipe Spicy Chimichurri (see below)
1 recipe Corn Crema (see below)
1 avocado, sliced
1/2 cup shredded greens of choice (I recommend lettuce or spinach)
1) Spread 1 tablespoon of chimichurri and 1 tablespoon of corn crema on each taco.
2) Top with sweet potatoes, avocado, crumbled black beans, pickled onion, “queso” and greens.
Creamy Mexican Black Beans
1 cup dry black beans, soaked overnight (you can substitute 1 1/2 cups cooked black beans)
1 tablespoon olive oil
1/2 teaspoon cumin
3-4 cloves of garlic, minced
1/2 yellow onion, small dice
1/4 teaspoon salt
1 lime, juiced
2 tablespoons Mexican beer (optional)
8 ounces water
1) If using fresh, soaked beans, fill a large pot with salted water and bring to a boil. Add beans and cook uncovered until tender (about 45 minutes). Drain.
2) Heat olive oil in large pan over medium. Add cumin and cook until fragrant (about 1 minute).
3) Add onions and sweat.
4) Add garlic and salt and cook until just starting to brown.
5) Deglaze pan with lime juice and beer.
6) Add water and partially mash beans.
7) Cook on low simmer until creamy, adding more salt to taste if needed.
Roasted Sweet Potatoes
2 1/2 pounds sweet potatoes, washed
2 tablespoons olive oil
1/4 teaspoon cumin
1/4 teaspoon smoked paprika
1/4 teaspoon chili
1/2 teaspoon salt
1) Pre-heat oven to 375 degrees.
2) Cut potatoes in half, width wise. Cut each half into six wedges.
3) Toss potato wedges with olive oil and spices.
4) Roast for 25-35 minutes or until tender.
Pickled Red Onion
1/2 red onion, thin slice
1/4 cup red wine vinegar
1/4 teaspoon salt
pinch sugar
1) Soak onions in vinegar, salt and sugar until bright pink; about 30 minutes.
Corn Crema
12 ounces corn, removed from cob
8 ounces water
1/2 teaspoon salt
pinch black pepper
1) Blend corn and water until uniform.
2) Strain mixture into small saucepan.
3) Cook corn “milk” on low simmer until thick; add salt and pepper to taste.
Spicy Chimichurri
1 cup cilantro, washed
1/2 – 1 whole jalapeno
1 1/2 limes, juiced
3 cloves garlic, peeled
1/2 teaspoon salt
1 tablespoon olive oil
1) Taste small piece of jalapeno to determine heat and adjust amount accordingly, using half if very spicy or whole if more mild.
2) Blend all ingredients to form chimichurri – you should still have small flecks of herbs visible.
Cauliflower “Queso”
4 large cauliflower florets (should fill about 1/2 cup)
1/4 cup plain yogurt (use any non-dairy substitute for vegan tacos; I like Anita’s Coconut Yogurt)
salt
1) Bring small pot of salted water to boil.
2) Cook cauliflower until tender and drain.
3) Crumble florets into yogurt and mix.
4) Salt to taste and let cool.
