I’ve been on a taco kick lately. We made gluten free beer-battered fish tacos for St. Paddy’s Day, and now grilled veggie tacos for this week’s recipe newsletter.
The common theme here obviously isn’t the fillings, but the homemade gluten free tortillas that lovingly wrap them all together.
Here, I borrowed the theme from one of my favorite college restaurants and made a deliciously healthy version of what they called the “Flyin’ Mayan:” a sweet potato and black bean burrito. You could use fish, chicken, tofu or just other veggies that you have on hand.
I’ve grilled my sweet potatoes and tofu in thick slices much like steak fries, adding black beans, corn, avocado and my yummy vegan slaw, all wrapped up in a soft, warm gluten free flour tortilla – it’s the perfect combination for Cinco de Mayo or anytime!
If you’ve never made my homemade gluten free flour tortillas, you’re truly missing out!
Put whatever fillings suit your fancy (they make a great bread sub for sandwiches, too!) and make extras to freeze so you never have to go without!
They’re also delicious with these gluten free cauliflower tacos, for another vegan twist on taco night!
Grilled Veggie Tacos
Ingredients
Optional Ingredients
- 1 lb firm or extra firm organic tofu, pressed and drained
- 11 ounces So Delicious® Culinary Coconut Milk or 14 ounce can full fat coconut milk
- 1/8 – 1/4 cup Sriracha sauce or other gluten-free hot sauce
Other Ingredients
- 1 large sweet potato
- 1 avocado
- 1 cup black beans, cooked
- 1/2 cup Shoepeg corn
- 1/2 cup diced tomatoes
- 1 bell pepper
- salsa of choice
- olive oil
- 1 recipe vegan coleslaw
- 1 recipe gluten free flour tortillas
Instructions
If using tofu, drain and press, then cut into 1/2 inch thick slices; lay next to one another in a baking pan. Mix together coconut milk with Sriracha and pour over tofu, turning the slices so both touch the sauce. Set aside to marinate while preparing other ingredients or cover, refrigerate and cook hours later or the next day.
Wash and slice sweet potatoes. Halve bell pepper and avocado. Spray grill with oil and warm to medium-high flame. Lay sweet potato slices, peppers and half avocado (cut side down) on grill. Turn while cooking to cook on both sides to get grill marks. Cook until fork tender.
Grill tofu in the same way, or sauté on both sides in a lightly oiled pan until the edges are slightly browned and crispy. Once cooked, slice into strips to lay into tacos with other fillings.
Prepare any other filling ingredients (black beans, corn, tomatoes, etc.). If tortillas have been made ahead of time, wrap in a tea towel and microwave or warm in the oven on low temperature until soft and pliable.
Layer coleslaw, sweet potatoes and other fillings in each tortilla, top with salsa, then wrap like a burrito or fold like a taco. Enjoy!
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Love this tortilla recipe and it works perfectly with your flour (not as great with other flours :(…just means I need to make sure I never run out of yours!)
Good to know, Amanda!
Thanks!!!!
~jules
Nothing beats veggie tacos WITH fresh tortillas!
These tacos sound amazing with those beautiful homemade tortillas! So yummy with that slaw on there too.
I love a good veggie taco, especially with your homemade tortillas!
I tried these and they were to die for! My kids loved them. Awesome recipe. Thanks so much. Nice to have “flour” tortillas again.
Flour tortilas are not gluten free! I would use corn instead.
That’s right, Kay – regular flour tortillas are not gluten-free, but you should try my homemade GF flour tortillas! They’re so much better than corn for rolling and for taste!
These grilled veggie tacos look awesome, dear!!! They’d make for fun and delicious Friday night fare for sure.
Shirley
Thanks, Shirley! They are a great option because you can really use anything for the fillings!