2 -3clovesfreshly grated garlic or 1 teaspoon garlic paste
1medium sized sweet potato peeled and cubed
2cupscauliflower florets rinsed
1cupcooked black beans or of your choice
4tablespoontomato paste
1count chipotle chili in adobo plus 2 teaspoon sauce*
¼ - ½cupwater
Spices needed
1teaspoondried oregano
½teaspooncumin powder
Salt to taste
Couple of twists of black pepper
For the avocado almond crema
1medium sized avocado scooped and roughly cubed
Fistful of cilantro
1garlic grated
¼cupalmond milk
½jalapeno deseeded
2teaspoonfresh lemon juice
Salt & Pepper to taste
Instructions
For the filling
Heat up a heavy bottom pan and add oil.
Once warm add in the garlic and roast until golden brown.
Add in the sweet potatoes and sprinkle some salt.
Quick mix it to coat with the oil and cover the pan with a lid.
Let the potatoes cook on a low flame/ heat for 3-4 minutes .
Keep stirring occasionally to prevent them sticking to the pan.
Meanwhile blend ¼ cup water , tomato paste , chili in adobo plus sauce .
Add this mixture to the pan along with cauliflower ,cumin , some salt and pepper.
Cover and let the mixture cook for 3-4 minutes until cauliflower is tender on medium heat.
Add in more water if required.
The consistency of the filling should be dry and not like gravy.
Now fold in the beans and oregano.
Give a taste test and adjust the seasoning if required .
For the avocado almond crema
Blend everything in a mixer/ blender.
Add more liquid if you like the dressing thinner.
Taste test and adjust seasoning or lemon.
Assembling
Just warm up the tortillas if desired.
Fill it with the warm filling and top it with the avocado almond crema.
Additionally you can add sliced avocados , tomatoes, grated carrots, chopped onions and cilantro as extra toppings.
Notes
How to cook black beans in the instant pot is given above. Sub tomato paste with ½ cup tomato puree fresh or store bought and reduce water. The spice level of this filling is 3 on 5 , 5 being Hot. Sub Chipotle peppers in Adobo with 1-2 teaspoon of cayenne or red pepper powder as per your taste. Sub black beans with chickpeas or black eye peas. Sub almond milk with 2 tablespoon olive oil and 3 tablespoon water mix. You can even top the tacos with simple guacamole , sour cream or salsa. The filling will stay good for up to 3 days in the refrigerator The avocado creama will stay well upto 2 days . It might just turn a little bit dull in color because of avocado .