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Vegan
Ingredients 0/8
Why This Recipe Is So Delicious
Full of vibrant flavors and hearty textures that satisfy without any animal products. It is packed with fiber and protein, making it both nutritious and filling. Plus, it’s easy to customize with your favorite spices and toppings.
Better Cooking Tips
- Roast the sweet potatoes until they are tender and slightly caramelized for the best flavor.
- Warm the tortillas before assembling to make them more pliable and less likely to tear.
- Add a squeeze of lime or a dash of hot sauce to brighten up the flavors just before serving.
- Warm the tortillas before assembling to make them more pliable and less likely to tear.
- Add a squeeze of lime or a dash of hot sauce to brighten up the flavors just before serving.
Directions
Warm your oven to 450°F (230°C). In a bowl, mix the sweet potatoes, chopped onion, olive oil, and taco seasoning until everything is well coated. Spread this mixture out evenly on a baking sheet. Pop it in the oven and roast for about 30 minutes, or until the sweet potatoes are nice and tender. Once that’s done, lay out your tortillas and spoon some of the beans down the center of each one. Add a scoop of rice, then pile on the roasted veggies, and finish with a spoonful of salsa. Roll them up and enjoy!
Best Serving Ideas
Serve these with a fresh side salad or some crunchy tortilla chips and guacamole. A dollop of dairy-free sour cream or a sprinkle of chopped cilantro can add extra freshness. They also pair well with a light salsa or pico de gallo.
How To Store Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a pan or microwave to keep the tortillas soft. You can also freeze the filling separately for up to 2 months.
40
people cooked this recipe
