‘Eat Pretty’ Veggie Tacos

Directions

Step 1

Peel and cut up one small sweet potato into 1/4” cubes. Heat a pan of 2 Tbsps olive oil and add the sweet potatoes. Cook on medium heat covered until cooked through and the potatoes have a nice brown color on the edges. Set aside.

Step 2

Remove husk and silk from corn if needed, then roast directly onto a gas eye being careful to eat it to not over cooked turning frequency with tongs until charred all over. You can also use a grill pan but it will just take a little longer and you should brush the corn with a little olive oil or butter first. Set aside

Step 3

Heat your favorite brand of refined beans by first sautéing 2 tbsps of the chopped red onion and 1 tbsp of olive oil until you smell the aroma, Then add the beans and heat through. Add salt and pepper to taste.

Step 4

On the open gas eye, toast the tortillas right on the fire again watching closely as not to over cook or burn them. You just want a char on the outside to bring out the corn flavor. If you don’t have a gas stove, use a non-stick pan heated to medium high and cook each side for approximately 1 minute.

Step 5

For the raw veggies:

Step 6

Slice the radish on a mandoline or as thin as you can get them.

Step 7

Slice grilled corn off the cob

Step 8

Cut baby tomatoes in half

Step 9

Pell off outer leaves of cabbage and tear to fit the tortillas

Step 10

Wash and dry spinach leaves and cilantro

Step 11

Dice avocado into small chunks and add salt and pepper to taste.

Step 12

Assemble all of the ingredients in individual bowls. Serve and dig in!