Hey my Taco Friend! Have you ever tried Tortillas with Sweet Potato flavor? If not, you should! The mild sweetness of the taco base combined with the satisfying mushroom cream salsa, greens and a crunch topping tastes amazing. And thanks to the abundance of veggies, seeds and nuts, you can enjoy it almost guilt-free! :)
Instead of using the traditional Mexican corn flour for this recipe, I used a mix of oat and wholegrain spelt flour. Therefore, the recipe isn't fully gluten-free, yet fully vegan. The Champignons-Cream Salsa, aka Sunflower-Mushroom Dip, however, is based on fresh mushrooms, sprouted sunflower seeds, extra virgin olive oil and a few teaspoons of cashew butter to make it extra creamy, wholesome and satisfying.
Hooked? Then, read on.
Ready to explore more Mexican-inspired plant-based recipes? Then, take a look at the following recipes I created and which are all full of flavor, wholesome and loaded with plant-nutrients.
I hope you enjoyed this deliciously healthy, plant-based Mexican Sweet Potato Taco recipe as much as I did when I tried it for the first time. Like always, I would love to see your delicious result and repost it on my social channels. So make sure to tag me on Instagram, Pinterest or Facebook. Besides, if you have any feedback for me, questions with regards to the recipe or if you just want to say "hey", comment below or shoot me a personal message through my contact form.
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