Vegan Tacos with Mashed Sweet Potato
18 corn tortillas
canola oil for frying
1 large Japanese sweet potato, peeled and cubed
1/4 cup almond milk
1 can black beans
2 carrots, cubed
1 green pepper, diced into small chunks
1 teaspoon cumin
salt and pepper
cilantro, finely chopped
green onion, cut into 2-inch long pieces
hot sauce, optional
Heat water to a boil and add cubed sweet potato and cook for about eight minutes until soft. Remove from heat and drain. Add almond milk, salt and pepper to mash to a creamy consistency. Add more almond milk if necessary.
Meanwhile, heat the black beans in a small sauce pan on low heat. In a separate saute pan on high heat add canola oil using enough oil to barely cover a tortilla. When hot, add one tortilla at a time for just about 5 seconds turning once using tongs and then placing on paper towel to pat dry of any excess grease. Repeat until all tortillas are softened in oil.
In a small pan, add some olive oil and the cut carrots and green pepper. Add some salt, pepper and the cumin. Mix and heat over medium-high heat for about 5 minutes to soften and let flavors combine. Remove from heat when done.
When everything is done cooking turn off the heat of all burners and assemble tacos. Serve placing carrot and green onion mixture and then add the black beans. Place a spoon full of the sweet potato on top and then sprinkle with chopped cilantro and add a couple pieces of green onion on top. Add your favorite hot sauce if desired.