Broccoli and Potato Vegan Tacos

This recipe was inspired by an email from Balarama Heller, who is an amazing photographer (go check out his website!).

Ingredients

• 4 cups of shredded kale
• 4 radishes, chopped finely
• 1/2 onion, chopped
• 1 broccoli head, chopped in small florets
• 2 cloves garlic, minced
• 1/2 jalapeño pepper, minced
• 3/4 cup vegetable broth
• 3/4 cup sliced shiitake mushrooms
• 1 (15 oz.) can low-sodium black beans, drained and rinsed
• 1/2 cup fresh cilantro
• 1 tsp cumin
• 1 Tbsp chili powder
• 2 sweet potatoes, cooked, peeled and mashed
• 6 tortilla shells (Food for Life Ezekiel Tortillas)
• Bragg’s nutritional yeast, to taste

Steps

1. Add kale, radishes, onion, broccoli, garlic, jalapeño pepper and vegetable broth to a large pan over medium heat. Cover the pan and sauté for 10 minutes, or until vegetables are tender, stirring occasionally.
2. Meanwhile, preheat oven to 350 degrees (for the tacos later). Also, to save time, pop the sweet potatoes in the microwave for 8-10 minutes to cook.
3. Add mushrooms, black beans, cilantro, cumin and chili powder to the pan. Lower heat and simmer for another 5 minutes, uncovered.
4. Now, make the tacos by layering the potatoes, then veggie mixture and topped with nutritional yeast on the tortilla. Fold over and place on a non-stick baking sheet.
   

   Step 1…

   

   Step 2…

   

   Step 3…
5. Put in the preheated oven for 5 minutes.
   

   Rolled up tacos ready for baking!

6. Top the taco with Tofutti vegan sour cream, avocado, squeeze of fresh lime and salsa.
   

   Ready to Serve Tacos!