Roasted Sweet Potato & Cauliflower Tacos with Chipotle Cashew cream

INGREDIENTS:
1 14-ounce can Black beans 🫘
1 small head Cauliflower
1 clove Garlic 🧄
1/2 tsp Garlic powder
2 Lime 🍋
1/2 tsp Oregano, dried
1 Sweet potato, large 🍠
1 1/2 tsp Chili powder🌶️
1/4 tsp Kosher salt
1 Kosher salt & ground black pepper
1 1/2 tsp Paprika, smoked
1 tbsp Olive oil 🫒
1/3 cup Cashews, roasted unsalted
1 1/2 tsp Cumin, ground
1/2 cup Water
1 Chipotle pepper &/or 2 teaspoons adobo sauce

Roast Veggie Tacos Filling:

•Toss the chopped veggies with the spices & some olive oil in a large mixing bowl, then spread them out on a large sheet pan.

•Roast in the oven. Roast the cauliflower & sweet potatoes for about 25 minutes, or until they’re tender through the center & beginning to get crispy around the edges.

•Cook the black beans. Just before the veggies finish roasting, add the drained black beans to the pan & pop it back in the oven.

Smoky Chipotle Cashew Crema. ⇢ Simply combine unsalted cashews, chipotle pepper, garlic, chili powder, smoked paprika, lime juice, & water in a high-speed blender, blending until the mixture is totally smooth & creamy

•Take tortilla wraps

Assembling the ideal roasted veggie
taco. ⇢ Grab a charred corn tortilla (don’t forget to reheat them so the tacos aren’t too dry – see above!), then smear it with mashed avocado (I.e. a little avocado with some lime juice). Next, pile on a big hearty spoonful of smoky black bean & roasted veggie taco filling. All that’s left to do? Finish it off with a generous drizzling of chipotle cashew crema