SWEET POTATO & BLACK BEAN TACOS {VEGAN & GLUTEN-FREE}

35 Minute Easy SWEET POTATO & BLACK BEAN TACOS

Ingredients

• For the Roasted Potatoes:
• 2 lb sweet potato, peeled and cut into 1/2" cubes (about 2 large or 3-4 small potatoes)
• 2 Tbsp olive oil
• 1/2 tsp salt
• For the Black Beans:
• 2 cans black beans (or 3 cups homemade) rinsed and drained
• 1 Tbsp olive oil
• 2 garlic cloves minced
• 1 Tbsp Homemade Taco Seasoning (or use store-bought)
• 1/4 tsp cayenne pepper
• 1/2 cup water
• 1/2 Tbsp lime juice
• salt & pepper to taste (I used ¼ tsp of each)
• Other:
• corn tortillas
• Optional Toppings:
• Authentic Guacamole
• Cilantro
• Hot sauce or salsa (try our Taco Shop Red or Green Hot Sauce)
• shredded cabbage or lettuce
• Vegan Shredded Cheese
• If not Vegan, you can also try:
• Shredded Cheese any variety
• Cotija cheese crumbled
• Queso fresco crumbled

Takes 35 min, serves 10.

Instructions

1. Coat the sweet potato chunks with 2 Tbsp oil, and ½ tsp of salt, then spread them out on a Large Sheet Pan  lined with parchment paper.
2. Bake at 425ºF for about 30-35 minutes, mixing them about half way through.
3. Meanwhile, heat olive oil in a large sauce pan over medium-high heat.
4. Add the garlic and taco seasonings and cook, stirring often, until fragrant (about 1 minute).
5. Mix in the black beans, cayenne pepper, and water. Then bring to a simmer, reduce heat to medium, and cook covered for 10 minutes.
6. Remove cover, mash half of the beans with a potato masher, stir and cook an additional 3 minutes to dry out some of the moisture.
7. Mix in the lime juice and salt and pepper, remove from heat and let cool slightly before serving.
8. To build tacos: On a warmed corn tortilla, layer about 2 tablespoons of black beans, about 1/4 cup of sweet potato chunks, and toppings of your choice.

full recipe: https://thatsdeelicious.com/sweet-potato-black-bean-tacos/

Vegan & Gluten-Free Gingerbread House 🎄

Easy Vegan & Gluten-Free Gingerbread house

Ingredients:

• 2 1/2 cups gluten-free flour
• 1 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 1/2 tsp ground ginger
• 1 1/2 tsp cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 1/2 cup coconut oil
• 1/2 cup coconut sugar
• 1/2 cup molasses
• 1 tsp vanilla extract

Royal icing

• 2 tbsp aquafaba
• 1/4 tsp cream of tartar
• 1-2 tsp freshly squeezed lemon juice
• 1 1/2 to 2 cups sifted powdered sugar

Rated 4.5/5 based on 5139 customer reviews

Instructions

1. Edible glass windows
2. Crushed clear candies .
3. Sift your dry ingredients together, set aside. In a stand mixer, whisk together coconut oil, sugar, vanilla and molasses together. Add the dry ingredients. Mix on medium/low until a smooth ball starts to form, do not over mix.
4. Roll out dough onto parchment paper or a baking mat to 1/4" thick. Try to make the dough as even in thickness as possible. Refrigerate the dough for 1 hour.
5. Preheat oven to 180c. Cut shapes out using gingerbread house templates. Transfer to parchment-covered baking sheets. Bake for 10 minutes. Remove from the oven. Put the crushed candies into the cutout areas, back to the oven for 1-2 mins until candy has completely melted, don’t leave them in too long or they will burn. Remove from the oven and let fully cool before moving.

Make the icing

1. In a stand mixer, beat aquafaba with cream of tartar and salt until foamy. Add all powdered sugar and beat on low speed until thick. Thin the icing with lemon juice to the desired consistency.

Assemble

1. Decorate cookie pieces with royal icing. Let dry completely. Use stiff royal icing to attach the gingerbread house together piece by piece. Have fun baking!

source: https://www.instagram.com/foodievis/