After two months of extensive travel I am trying to make some dietary changes. Anyone who knows me well will know that carbs and sugar are my preferences, always. A plant-based vegan diet I can do, I have done it, you can eat cookies on a vegan diet and I can live without cheese. Oats, noodles, and all sugar (except fruit) not so easy for me. If this is going to work I still need delicious food!
So why am I doing this to myself? I was on the road for so long, not eating the best food, and I felt like I really needed to do something drastic to reset my body, especially my gut. I am not a big proponent of dieting or cleansing and try instead to focus on maintaining a balanced diet. However, my sugar and carbohydrate consumption has been extra out of control lately, thus the dramatic dietary change idea.
I’ve also been inspired by following a lot of great bloggers who have recently blogged about paleo diets, the vegetarian version of Whole 30, and just everything from Nutrition Stripped (I received her cookbook as a Christmas gift and I’m in love with it). I’m using all of these resources, as well as lots of Pinterest ideas.
So in my best effort to make some changes this month I made tacos! They are slightly sweet, while also smoky, with an amazing crunch from the cabbage “tortilla” or shell. The chipotle lime crema totally puts them over the edge and all the extra toppings (guac please!) are icing on the cake, which is good because I’m not eating cake right now.
I’ll be honest, having grown up with homemade tortillas I was not expecting much from my purple cabbage idea but was pleasantly surprised. The cabbage adds a subtle flavor, amazing texture, and just totally works. I used leftovers to throw together a chopped salad with avocado and cilantro dressing.
These tacos are fun, easy, colorful, and sure to brighten up your weeknight dinner!
- 2 medium sweet potatoes, diced
- 1 can pinto beans, drained and rinsed (about 1.75 c)
- ¼ red onion, diced
- 1 t olive oil
- 1 lime, juiced
- 1 t cumin
- 1 t chile powder
- ¼ t salt
- ¼ t ground black pepper
- 1 head purple cabbage
- ¼ c vegan or mayo
- 1 chipotle pepper, minced + 1 T adobo sauce
- 1 T lime juice
- ¼ t salt
- avocado or guacamole
- sliced radishes
- sprouts (I used alfalfa)
- sliced limes
- Heat a large saute pan over medium heat. Add 1 t olive oil and the red onion. Cook until softened, about 3 minutes. Add the sweet potato and cook until softened and lightly browned, about 15 minutes. Add a splash of water to the skillet if the potatoes start to stick.
- While the potatoes cook prepare the chipotle lime mayo by mixing all of the ingredients together, set aside. Cut off the bottom of the head of cabbage, then carefully remove the leaves, trying to keep them in one piece. Prepare the additional (optional) toppings as desired.
- To the potatoes and onion add the beans, spices, salt and pepper. Stir and cook 5 more minutes until the beans have softened and the spices toasted. Remove from heat and serve.
- To make the tacos spoon some of the bean and potato mixture into a cabbage leaf. Drizzle with chipotle lime mayo and top with guacamole, sprouts, and radishes (or the toppings of your choice).
As always, please let me know what you think. Tag The Mexitalian on Facebook, the_mexitalian on Instagram, and the__mexitalian on twitter!