Open-Face Sweet Potato Tacos with Tempeh, Beans, and Greens

These sweet potato black bean tacos are a fall go-to recipe for any protein-seeking, flavor-loving vegan. You can find variations on the concept at many veg. restaurants like The Chicago Diner. Here's my take on the traditional - double corn tortillas with spiced sweet potato base, black beans, sauteed greens, onions, and tempeh topped with fresh salsa. Many thanks to LRW for introducing me to the wonders of sweet potato tacos.

 Sweet Potato Base
2 sweet potatoes, baked and peeled
1 tsp. cumin
1/2 tsp. cinnamon
2 Tbs. nutritional yeast
pinch salt
fresh ground pepper
(Use a fork to mash the sweet potatoes with the spices.)

Beans
1 can beans or 1 1/2 cups dry, cooked
1 bay leaf
cayenne pepper to taste
juice of 1/2 lime
(Cook the beans and spices on low heat for about 15 minutes. Add the lime juice at the very end.)

 Tempeh
1 medium-sized yellow onion
3 cloves garlic
olive oil
1 tsp red pepper flakes
2-3 cups mixed greens
1 pk. tempeh
soy sauce to taste
fresh ground pepper
(Saute the onion in the olive oil until softened. Add the red pepper flakes and the garlic and saute for another 3 minutes. Now add the tempeh with a splash of soy sauce and quickly fry with the onions and garlic. Add the greens and a tablespoon of water. Saute on medium heat until greens are softened.)

Assembly
Preheat oven to 400. Place one layer of tortillas on an oiled baking sheet. Turn the tortillas in the oil so they get crispy when baked. Now add another layer of tortillas and smear with a layer of the sweet potato base. Next, add the black beans and the tempeh. Bake at 400 degrees for 10-18 minutes or until the tortillas get crispy and the sweet potato lightly browns around the edges. Serve with fresh salsa, hot sauce, cilantro, and avocado.

Enjoy,
NRG