1/2 jalapeño, minced
1 tbsp nutritional yeast (optional)
I put the dry ingredients along with the cilantro, onion and ginger into a bowl and mixed them well. My cilantro was frozen but it shouldn’t affect the recipe fresh or frozen.
I then stirred in the beans, jalapeño and sweet potato with my potato masher. Usually I like to keep the skin but for this recipe it didn’t quite make sense, so I made it into chips in my dehydrator.
Originally I intended to make burgers out of this mixture by forming them into patties and baking them, but when I was tasting it to check the salt I realized I had an irresistable urge to eat tacos.
I come from the land of abundant fresh avocado so it was a cinch to make some exotic vegan tacos with guacamole and a light dusting of paprika. If I had this recipe to do over, I might saute the onions and ginger before mixing them into the rest of the ingredients but otherwise it was a good combo.
I also baked some that I made into patties and that was also pretty rad. In other words, this would make good burgers or ‘meat’balls in addition to being an awesome taco filling. Guacamole was a good topping but tomato, lime and a sprinkling of pepperjack Daiya cheese would be truly legendary. The sweet spicy sweet potato mix would be enhanced by the citrus and salty cheese and the tomato is just there to be awesome.
This is Christie, signing off.