I'm not a vegan, but I'm so into Vegan food. I love eating veggie everything in the spring, so I'm going a little crazy with the vegan/veggie menu. These tacos are gluten free, super healthy, [and sort of Vegan if you don't count the cheese...] and so yummy. If you're not into vegetarian dishes, follow the recipe and add some chicken or beef taco meat and spice it up!
SWEET POTATO AND SPINACH TORTILLA TACOS
For the Spinach Tortillas:
Preheat the oven to 400 F.
[you can cook both the tortillas and sweet potato filling at this temp]
In a food processor, finely chop the spinach. Strain the chopped spinach and pat it dry to rid it of extra moisture. In a bowl, mix the spinach, eggs, coconut flour, garlic salt, salt, pepper, and parmesan cheese. The mixture should thicken to a soft, wet dough. Form the dough into small tortilla rounds on a cookie sheet, covered in aluminum foil and greased. Bake for 15 minutes and let the tortillas set for at least ten minutes before you use them for your tacos.
For the Taco Filling:
Preheat oven to 400 F.
Dice sweet potatoes and place in a 1"+ deep pan greased with olive oil. Drizzle the olive oil over the potatoes evenly and sprinkle the garlic salt, red pepper, and onion powder over the pan. Mix the seasoning in with the potatoes and oil thoroughly. Bake in the oven for 40-45 minutes.
The potatoes should be crispy and crunchy. Dust the cooked potatoes with salt and pepper.
In a bowl, mix the brown rice with half of a lime's juice, squeezed and strained. Mix in the cilantro and salt to taste.
Use the finished rice and black beans as filling for the tacos along with the finished sweet potatoes.
KYLE LOVES TORI PHOTOGRAPHY