Thank you to Silk for sponsoring today’s recipe. All opinions are always my own.
Monday Night Football needs a dinner that goes along with watching the game. What better Monday night recipe than tacos? Inspired by the Silk #MeatlessMondayNight challenge I decided to remix my tacos and make them meatless. These black bean, corn and sweet potato tacos topped with a poblano “crema” were DELICIOUS!
3 large sweet potatoes, peeled and diced into 1/2-inch cubes
2 Tbsp olive oil
1 tsp cumin
1/2 tsp chili pepper
1 tsp onion powder
1/4 tsp ground coriander
1/8 tsp cayenne pepper
salt and black pepper to taste
1 small sweet yellow onion, chopped
2 cans black beans, rinsed and drained
2 ears of corn, cut off the cob
3 poblano peppers, roasted
3/4 cup Silk Cashew Milk
1/3 cup salsa of choice
Corn or flour tortillas
Arugula to top
- Preheat oven to 425 degrees. Toss the sweet potatoes, olive oil, cumin, chili powder, cayenne pepper, salt and pepper in a bowl to evenly coat the potatoes.
- Line a baking sheet with foil then place sweet potatoes on foil. Bake for 20 minutes. You want the potatoes tender, but not over soft.
- In a large skillet cool the onion until it starts to get tender and a little golden brown. Add in drained black beans, corn, and juice of 1 lime. Heat until the corn and beans are hot.
- Toss in the roasted sweet potatoes.
- Remove from heat and serve over warm tortillas.
- Top with arugula and roasted poblano “crema”. I love the flavor that arugula adds to this because arugula has a natural peppery flavor and is crisp.
- Preheat oven to 425 degrees.
- Roast poblanos for approximately 15 minutes, until skin is blistered. Allow to cool. Slide off the skin and remove stem and seeds.
- Combine the peppers, Silk Cashew Milk, juice of 1 lime, and Salsa in a food processor. Pulse and blend until desired texture. Using Silk Cashew Milk gives it a much creamier flavor. It is the perfect addition to the roasted poblano flavor.
This recipe will feed approximately 8 people. To make it smaller just cut in half.
This has become one of my favorite recipes. It is so delicious and even kids love it. My husband didn’t believe me when I first told him it was completely vegan after he ate it. That, my friends, is how delicious this recipe truly is. The roasted poblano “crema” is also delicious as a dip or to top vegetables enchiladas.
Use #MeatlessMondayNight to join the action and visit the Silk Sideline Meat website for plant-based tips and recipes. Take the #MeatlessMondayNight challenge to start adopting a more plant-based diet. Why not start by sidelining meat on Monday Nights?
This conversation is sponsored by Silk. The opinions and text are all mine.