BRUNCH TACOS
Brunch tacos stuffed with an avocado cream, roasted sweet potato, sautéed mushrooms and black beans.
Inspired by a dish Evelyn recently tried, these tacos are a new favourite in our brunch repertoire. They are great for sharing with friends and also make a great lunch of dinner dish with the addition of sides.
Brunch Tacos Recipe
Servings: 4 (2 tacos each)
Time to create: 40 minutes
Ingredients
Avocado cream:
60g of cashew nuts (soaked in cold water for 2 hours)
The flesh of 1 avocado
The juice of 1/2 a lemon
1/2 tbsp of olive oil
Handful of coriander
Pinch of salt
Filling:
1 medium sweet potato
200g black beans
200g mushrooms (your choice)
1 tsp honey
Juice of 1/2 lemon
3 cloves of garlic (crushed)
1 knob of fresh ginger, skin peeled off and grated
3 tbsp olive oil
Salt and pepper to taste
Additional topping inspiration:
Pomegranate seeds
Radishes (finely sliced)
Beansprouts
Microgreens
Tomatoes (cut into quarters)
Method
Preheat the oven to 200c/180c fan/gas 6. Place the sweet potato on a lined baking sheet and drizzle in olive oil and sprinkle with a little sea salt. Roast for 30 minutes, turning halfway through.
Whilst the sweet potato is roasting, prepare the avocado cream. Place all the ingredients into a food processor and blend until creamy. Leave to one side.
Now make the rest of the filling. Warm the olive oil in a saucepan and add the garlic and ginger, sauté for approximately 3 minutes. Then add in the mushrooms and cook for a further 10 minutes. Add the honey and a squeeze of lemon juice to the pan, and stir before adding the black beans, warm through for a further 5 minutes.
Once the sweet potato, avocado cream and filling is prepared, warm your tortillas. I placed mine on a hot frying pan (no oil) for 15 seconds on each side, before assembling. Top with a squeeze of lemon juice, fresh coriander, and any other desired toppings.