I am a sucker for anything on a tortilla. There’s something about a taco that can hit all the sweet spots for me. Maybe I’m partial from living in San Diego and spending so much time in Mexico, ether way, this love affair isn’t going anywhere anytime soon.
Things like taco’s are all abut the vessel - the tortilla. These guys are a blend between the classic corn and flour. The catch? They’re gluten free using my favorite - Otto’s cassava flour. The cassava helps it stay nice and light while the corn provides a flavor you can’t beat in this arena.
Tortillas are actually super simple to make, and not as daunting as you’d think. Having a tortilla press helps, but nonetheless you can use a few pieces of parchment and roll out the dough in-between. These guys are best fresh, so when meal prepping, prep everything but the tortilla and spend the extra 15 minutes making these when you want them. it’ll be worth it. I promise! ‘
I stuffed these with a black bean puree and a mushroom chorizo style filling. The black bean puree is the best because you can easily use this as a dip to snack on if you have extra after the tacos are all said and done. The mushroom chorizo… well.. quite simply is AMAZING. You get to skip out on the grease and unnecessary fat of normal chorizo, and is much much healthier than that soyriso you’d find at the store (don’t get me wrong though I love me some soyriso).
All of these elements together make one damn delicious taco. This is a perfect recipe for pleasing a crowd or meal prep. With summer coming up you can count on the fact that i’ll be serving up much more of where these came from! Enjoy!!
8oz portabello mushrooms, small chopped
3 medium sweet potatoes, washed and grated
2 tbsp avocado oil
2 tsp garlic powder
1 - 2 tsp chipotle powder
1 tsp onion powder
1 tsp salt
2 tsp cumin
2 tsp chili powder
2 tbsp maple syrup
Cassava Corn Superfood Tortillas:
1 cup Otto’s Cassava Flour
3/4 cup masa (corn flour)
1 tsp salt
1 1/2 tsp superfood powder of choice (turmeric, spirulina, beetroot powder)
1 1/4 cup filtered water
Black Bean Purée:
2 cans black beans, drained & rinsed
1/2 jalapeño (seeds removed)
3 garlic cloves
1 lime, squeezed
1 tsp garlic powder
1 tsp cumin
1 tsp coriander
salt to taste
For the mushroom chorizo:
Preheat the oven to 375.
On a sheet tray add the chopped mushrooms, shredded sweet potatoes, spices and oil.
Mix together all of the added ingredients to coat everything and even back out onto the pan.
Cook for 30 minutes.
For the tortillas:
In a large bowl, mix together dry ingredients well.
Slowly add water and mix together with a spoon. Once it starts forming start to mix with your hands while slowly still adding water. The dough should be formed together but not wet or damp to the touch. If you’ve added too much water, add more masa and vise versa.
Once you’ve made your dough, let it sit while you make your bean purée.
Seperate the dough into 9 balls.
With parchment paper, either use a tortilla press or a rolling pin, and press the small ball between the two sheets.
Press the tortilla or roll it out to desired thickness. If it’s too thin, it’ll tear while transferring it to the skillet.
Heat a skillet (I used a cast iron & a flat top). Once it’s hot, place each tortilla onto the UNGREASED skillet.
Let each one cook for about 60 - 90 seconds on each side. You’ll know the first side is ready to flip when it easily starts to slide around in the pan.
In a kitchen towel or a tortilla warmer, keep each tortilla when done. Steaming allows them to finish cooking and to bind.
For the bean purée:
Add all ingredients to a high powered blender/ food processor, or mash into a bowl.
Set aside for tacos, or eat with chips!!
Assemble the tacos:
Start with tortillas, then build from there! Top with avocado, cashew cream and your favorite salsa. Enjoy immediately!