Mexi Tacos

January Taco Tuesdays are beginning! Each Tuesday in January I'll post a new taco recipe, and I'm starting off the month with my Mexi Tacos. Hold on to your hats, these tacos are going to blow your MIND! They are SO easy and quick to make. Roast some sweet potatoes, heat up some black beans and onions, make the cashew cheese, and top with more deliciousness!

Mexi Tacos - The Aloha Files

Mexi Tacos - The Aloha Files

Makes 8 Tacos


Mexi Tacos

  • 2 sweet potatoes, peeled & diced
  • 1 can black beans
  • 1/4 onion, chopped
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 2 cups shredded cabbage
  • 1/2 avocado
  • 2 limes, juiced
  • 2 tbsp Vegenaise
  • 1 cup raw cashews
  • 1/2 cup water
  • 1/4 cup nutritional yeast
  • 2 green onions, chopped
  • cilantro, chopped
  • Tapatio
  • pumpkin seeds
  • jalapeno, sliced
  • 16 corn tortillas

Roast the Sweet Potatoes

Peel and dice two sweet potatoes and sprinkle with chili powder. Roast at 400 degrees for 20 minutes on a silicon baking mat.

Simmer the Black Beans

Add one can of black beans (liquid included) to a saucepan on your stove. Add in 1/4 of a chopped onion, 1/2 tsp of chili powder, and 1/2 tsp of cumin. Simmer on medium while the sweet potatoes roast.

Make the Cabbage Slaw

In your Vitamix, food processor or blender, combine 1/2 an avocado, 2 juiced limes, and 2 heaping kitchen tablespoons of Vegenaise. Blend until smooth and add to a bowl. Mix in 2 cups of shredded cabbage until thoroughly combined.

Make the Cashew Cheese

In your Vitamix, food processor or blender, combine 1 cup of raw cashews, 1/2 cup of water, and 1/4 cup of nutritional yeast. Blend until smooth - you can add more water if you need to thin it out.

Heat the Tortillas

Chop the green onions and cilantro and set aside. Once the sweet potatoes are done, add the tortillas to another silicon mat on a baking sheet and heat for about 2 minutes in the hot oven.

Assemble the Tacos

Add a heaping amount of cabbage slaw on the bottom of two corn tortillas (one of top of the other for extra sturdiness), then add the black beans, sweet potatoes, green onions, cilantro, a sprinkle of pumpkin seeds, cashew cheese, and as much Tapatio and sliced jalapeños for as much spice as you’d like! 

Mexi Tacos - The Aloha Files

Mexi Tacos - The Aloha Files