Vegan + Gluten Free Sweet Potato Tacos + Spicy Cream Sauce

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The Tomato Tart


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4 Corn Tortillas

1 large sweet potato peeled and cut into ½ inch cubes

2 carrots peeled and cut into ½ inch cubes

1 can of black beans (drained and rinsed)

1 yellow onion peeled and cut into ½ inch pieces

2 cloves of garlic chopped very finely

2 tablespoons grapeseed oil + small amount for coating tortillas

4 tablespoons coarsely chopped cilantro

1 tbsp vegan butter

1 teaspoon smoked paprika

1 teaspoon ground cumin

salt and pepper to taste

small bowl filled with water

1 serrano Chile

1 cup silken tofu

1 tablespoon smoked paprika

1 teaspoon cumin seed

3 tablespoons unsweetened rice milk (soy will work here too)

small amount of oil to coat Serrano chile

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