Gluten Free Tacos and Slaw
You know what’s great about social media? It’s like one big party and everybody is invited! Last year I became acquainted with Amy Green from “Simply Sugar and Gluten Free” through Facebook and Twitter. What a fantastic woman to get to know! She was even nice enough to contribute one of her recipes to our Top Ten Thanksgiving Dressing list. Now I am a girl who loves her sugar and gluten, so checking out her website and looking over her recipes opened up a whole new world to me!
Earlier this year Amy came out with a fabulous cookbook by the same name. I couldn’t wait to give some of the recipes a try! Instantly I was drawn to the Sweet Potato and Black Bean Tacos. Two of my favorite ingredients! In the book Amy suggests serving them with a Carrot and Jicama Slaw so, of course, I had to make that dish as well. The result was my first ever sugar and gluten free feast. Let me tell you…I didn’t miss a thing!
SWEET POTATO AND BLACK BEAN TACOS *vegan
1 large sweet potato, peeled and diced 1/4 inch
1 tablespoon canola oil
1/2 large onion, diced
1 (14.5 ounce) can black beans, drained, liquid reserved
1/2 teaspoon ground cumin
1/4 teaspoon light ancho chile powder
10 corn tortillas
kosher salt and freshly ground black pepper
Carrot and Jicama Slaw
light sour cream
Preheat oven to 200 degrees F. Place the sweet potato in a steamer and cook for 10 minutes, or until cooked through but still a bit al dente. Meanwhile, heat the oil in a large nonstick saute pan over medium-low heat. Add the onion and cook for 5 to 8 minutes, until soft. Add the beans, cumin, chile powder, and about 1/4 cup of the reserved bean liquid. Mash some of the beans in the pan and add more liquid as necessary. Meanwhile, heat a medium nonstick sauge pan over medium-high heat and toast the tortillas until they are warm and a little brown on each side. Wrap the tortillas in aluminum foil and keep warm in the oven. When the sweet potatoes are cooked but still firm, add them to the beans and stir. Add more liquid if necessary. The taco filling shouldn’t be dry, but it shouldn’t be runny either. Taste and adjust the seasoning as needed. Spoon the filling into the center of each tortilla. Serve with your choice of toppings. Serve hot. Makes 8-10 tacos.
CARROT AND JICAMA SLAW *egg free
2 cups shredded carrot (about 3 medium carrots)
2 cups shredded jicama (about 1/2 medium bulb)
1/4 cup light sour cream
1/4 cup plain low-fat yogurt
juice of 1/2 lime
1 tablespoon chopped fresh cilantro
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground red chile pepper
freshly ground black pepper
Place the carrot and jicama in a medium bowl and toss to combine. In another medium bowl, mix together the sour cream, yogurt, lime juice, cilantro, salt, cumin, coriander, and red chile pepper. Pour the dressing over the carrots and jicama and mix until combined. Season to taste with black pepper. Cover and chill for 2 hours before serving. Makes about 4 cups.
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