BRUNCH TACOS

Brunch tacos stuffed with an avocado cream, roasted sweet potato, sautéed mushrooms and black beans.

Inspired by a dish Evelyn recently tried, these tacos are a new favourite in our brunch repertoire. They are great for sharing with friends and also make a great lunch of dinner dish with the addition of sides.

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Brunch Tacos Recipe

Servings: 4 (2 tacos each)

Time to create: 40 minutes

Ingredients

Avocado cream:

• 60g of cashew nuts (soaked in cold water for 2 hours)

• The flesh of 1 avocado

• The juice of 1/2 a lemon

• 1/2 tbsp of olive oil

• Handful of coriander

• Pinch of salt

Filling:

• 1 medium sweet potato

• 200g black beans

• 200g mushrooms (your choice)

• 1 tsp honey

• Juice of 1/2 lemon

• 3 cloves of garlic (crushed)

• 1 knob of fresh ginger, skin peeled off and grated

• 3 tbsp olive oil

• Salt and pepper to taste

Additional topping inspiration:

• Pomegranate seeds

• Radishes (finely sliced)

• Beansprouts

• Microgreens

• Tomatoes (cut into quarters)

Method

1. Preheat the oven to 200c/180c fan/gas 6. Place the sweet potato on a lined baking sheet and drizzle in olive oil and sprinkle with a little sea salt. Roast for 30 minutes, turning halfway through.

2. Whilst the sweet potato is roasting, prepare the avocado cream. Place all the ingredients into a food processor and blend until creamy. Leave to one side.

3. Now make the rest of the filling. Warm the olive oil in a saucepan and add the garlic and ginger, sauté for approximately 3 minutes. Then add in the mushrooms and cook for a further 10 minutes. Add the honey and a squeeze of lemon juice to the pan, and stir before adding the black beans, warm through for a further 5 minutes.

4. Once the sweet potato, avocado cream and filling is prepared, warm your tortillas. I placed mine on a hot frying pan (no oil) for 15 seconds on each side, before assembling. Top with a squeeze of lemon juice, fresh coriander, and any other desired toppings.