Vegan Potato Street Tacos
![Vegan-Potato-Street-Tacos_6000_4000](/-/media/project/dole/recipe-images/vegan-potato-street-tacos_6000_4000.jpg?h=960&w=1440&rev=25d5b6d4f70c482ca763b3bb1aa55979&hash=CFFD7998390D2CAD357AD61A58466A83)
Ingredients
- 1 package (8 ounces) DOLE® Mushrooms, coarsely chopped (about 3 cups)
- 2 medium DOLE® Sweet Potatoes, peeled and cut into ¾-inch pieces (about 1 pound)
- 2 cups chopped DOLE® Cauliflower
- 2 tablespoons olive oil
- 2 teaspoons 30% less-sodium taco seasoning mix
- 1 cup low fat refried black beans
- 2 tablespoons hemp hearts
- 12 street taco size lower carb whole wheat tortillas
- 1 jalapeño pepper, chopped
- ½ large DOLE® Avocado, peeled, pitted and chopped
- ½ small DOLE® Red Onion, chopped
- 2 cups chopped DOLE® Butter Lettuce
- 12 cilantro sprigs for garnish (optional)
Directions
- Preheat oven to 400°F. Line a rimmed baking pan with parchment paper. Toss mushrooms, sweet potatoes, cauliflower, oil and taco seasoning in a medium bowl; spread in a single layer on prepared pan. Roast 35 minutes or until golden brown and tender. Makes about 4 cups.
- Cook black beans, hemp hearts and 2 tablespoons water in a small saucepan over medium-low heat 5 minutes or until heated through, stirring occasionally.
- Spread tortillas with bean mixture; top with sweet potato mixture, jalapeño, avocado, onion and lettuce. Serve tacos garnished with cilantro, if desired.