Do not make naked vegan tacos while naked.
Yes, I know it’d be clever. I know it’d be a fun story to tell your friends (who would then promptly decline all future dinner invitations). But if one splatter of hot oil goes awry, all amusement you had hoped to gain from the experience will promptly disintegrate (along with patches of your skin, I’m just sayin’).
Make me with clothes on, please.
Also, do not assume Naked Vegan Tacos are made specifically for naked vegans. You may certainly eat these if you are a naked vegan, but clothed vegans are also welcome to partake. Even you omnivorous folks (clothed or otherwise) can enjoy this recipe if you’re so inclined.
This is an equal opportunity blog, y’all.
So why are Naked Vegan Tacos called Naked Vegan Tacos? ‘Cause they’re not wearing their taco shells! All the lovely stuffins of a vegan taco are included, but engineered for your fork instead of your hands.
This quick dinner was a take on sweet potato and black bean tacos, a dish I’ve had on my to-make list forever. Just as I expected, the sweetness of the roasted sweet potatoes was fantastic with the heat and cumin in the black beans. The cilantro-lime slaw added acid and crunch. The corn relish — boasting bright corn, tomatoes, and creamy hunks of avocado — cooled things off.
This huge, cheap, flavorful meal was so satisfying; I ate it over the course of 4 days and loved every bite, even though the avocados were oxidizing (i.e. turning all brown and creepy) after the first day.
Not vegan anymore.
Since it’s full of veggies, only 451 calories per serving, and includes components to make up complete proteins, I’m also going to decree that this meal is healthy (though I’m no expert). Serve it atop your favorite grain for an even more filling dinner. Heck, you could even go crazy and serve the tacos in flippin’ taco shells. You know, if you’re that kind of person.
What’s your favorite fresh vegetable?
Naked Vegan Tacos with Corn Relish and Cilantro-Lime Slaw
Recipe by: Adapted from Joy the Baker and Paula Deen
Yields: 4 servings
The focus of this meal is flavor. Roasted sweet potatoes sweeten, black beans with cumin bring the heat, cilantro-lime slaw adds crunch and acid, and a bright corn relish with creamy avocado and juicy tomatoes lends freshness. Filling my plate with all of these lovely bits and pieces and then spending my entire dinner creating various perfect “bites” was so satisfying — especially since it was also healthy.
Sweet Potatoes Ingredients:
2 sweet potatoes, peeled and cut into small cubes
1 tablespoon olive oil
salt and red chili flakes to taste
juice of 1 lime
Cilanto-Lime Slaw Ingredients:
2 heaping cups finely shredded cabbage
1/4 cup finely diced yellow onions
2 heaping tablespoons chopped cilantro
juice of 2 limes
salt and red chili flakes to taste
Black Beans Ingredients:
1 teaspoon olive oil
1/4 cup finely diced yellow onion
1 teaspoon ground cumin
1 (15-ounce) can black beans, drained and rinsed
juice of 1 lime
Corn Relish Ingredients:
2 cups cooked corn, fresh or frozen
1 avocado, cut into 1/2-inch cubes
1 pint cherry tomatoes, halved
1/2 cup finely diced red onion
1 teaspoon finely diced jalapeno (or to taste)
2 tablespoons olive oil
1 tablespoon fresh lime juice
1/4 cup chopped cilantro
1/4 teaspoon salt
1/4 teaspoon pepper
Fried or poached egg (obviously this makes it un-vegan)
salsa, fat free sour cream, green onions, fresh cilantro, limes
Make sweet potatoes: Preheat oven to 400 degrees F. In a bowl, toss sweet potato cubes with oil, salt, chili flakes, and lime juice. Spread out on a baking sheet. Roast 40-45 minutes (stirring/flipping gently a couple of times during the process) or until tender and brown. Remove the potatoes from the oven and set aside.
Make Cilanto-Lime Slaw: While the potatoes are roasting, place shredded cabbage, onions, cilantro, lime juice, salt, and chili flakes in a bowl. Toss them together and set aside to let the cabbage soften.
Make Black Beans: Heat oil in a saucepan over medium-high heat. When the oil shimmers, add the onions and cook them for a few minutes until they’re soft and translucent. Add the cumin and garlic and toast these for a few seconds until fragrant. Finally, add the beans and lime juice and cook until they’re heated through.
Make the corn relish: Mix the corn, avocado, tomatoes, jalapenos, and onion in a large bowl. Whisk together the oil, lime juice, cilantro, salt, and pepper in a separate bowl. Pour it over the corn mixture and gently toss.
Assemble: Serve your naked tacos by heaping sweet potatoes and black beans on a place and garnishing with a big spoonful of cilantro-lime slaw and corn relish. Accompany your meal with a dollop of sour cream, fresh cilantro, chopped green onions, and salsa. If you fancy some added protein and aren’t vegan, you can top with a poached or over-easy fried egg.
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