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
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?