Spelt sweet potato taco shell. I envisioned cubes of sweet potatoes roasted with so much spice, it almost forms a crust, and then Black bean and sweet potato tacos have been in the meal rotation for a long while and loved in our These are delicious! We had them in crispy blue corn shells, with guacamole and pickled red onions. Using sweet potatoes and mushrooms as the filling, these tacos fit right into the winter season and pack a hearty punch.
I first started making these sweet potato tacos years ago, but it's one of those recipes that I come back to time and time again because it's such a filling & flavorful vegetarian weeknight dinner option.
These roasted sweet potato tacos feature spicy black beans and avocado-pepita dip.
This hearty taco recipe features spicy roasted sweet potatoes, black beans for protein, and a pretty spectacular avocado spread made with freshly toasted pepitas for texture and savory notes.
You can have Spelt sweet potato taco shell using 4 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Spelt sweet potato taco shell
- You need 1 Cup of mashed Boniato sweet potato (PLU#4546) or other varities.
- It's 2 Cups of Fresh milled Organic spelt flour.
- It's 1 teaspoon of apple cider vinegar.
- You need 1 pinch of salt.
These sweet potato tacos are an incredible combination of sweet, spicy, creamy, and crunchy. These will definitely be your easy go-to weeknight dinner! Another bonus is mashed sweet potato won't fall out of your taco shell like cubed sweet potatoes will. It all just kind of stays put, ready to be delivered.
Spelt sweet potato taco shell instructions
- Steam several similar size Boniato sweet potato in a steamer or the top steamer in an Aroma rice cooker for 25 minutes or more until fork easily could get through.
- Cool your sweet potato once cooked in a large plate until your hands can handle. Remove the peel of those sweet potatoes by hand and mash them in a measuring cup until you get 1 full cup. Transfer it into a mixing bowl..
- Measure 2 cups of organic spelt flour and add them into the same mixing bowl. Add 1 teaspoon of raw organic apple cider vinegar. Mixing them well by hand or a mixer. Rest the dough in a ziplock bag for at least 6 hours in a warm spot. I typically use oven with the lamp on, it gives a nice temperature of around 90F..
- After resting for a nice 6 hours, cut the dough into 4 equal parts. Roll each divided piece into a small ball, and flat it by hand and roll the dough into a 8-9 inch round taco shell..
- Cook it on a flat pan on medium heat for 2 minutes each side until you see small or big bubbles puff up and the color turns to darker brown and aromatic. If you leave it longer with low heat, the shell will be more crispy..
- As for fillings, I like to sauté some veggies with baked chicken or shredded pork. Cooked brown rice or beans would go very well with this shell. Top with fresh diced organic tomatoes and chopped cilantro. A touch of fresh lime juice would maximize the flavor profile..
These amazing & meatless sweet potato taco bowls are easy to make and packed with bold flavors! You won't miss the meat in these taco bowls! Sweet Potato Tacos that feature sweet potatoes cooked in a chipotle sauce, tossed with black beans, and served with guacamole to balance the heat. The taco shells: When I originally posted these tacos, they were in a blue corn hard shell (as seen here). These easy homemade tortillas are great for tacos, enchiladas, quesadillas, or just.