Gluten-Free Vegan Serves 4 (or one if you are REALLY hungry!)

• 1 Avocado Sliced
• 14-Ounce Can Black Beans
• 1 Small head of Cauliflower cubed
• 14-Ounce Can Chickpeas rinsed & drained
• 1 Chipotle Pepper from can
• 2 TBsp Cilantro chopped
• 1 Garlic Clove minced
• ½ tsp Garlic Powder
• 1 Sweet Potato cubed
• 3 Limes Wedged
• 1 TBsp Avocado Oil
• ½ tsp Oregano dried
• 1 ½ tsp Chili Powder
• Gluten-Free tortillas (I use slices of jicama when I want something refreshing)
• 2 tsp Sea Salt
• 1 ½ tsp Paprika, smoked
• ¼ Cup Cashews Roasted unsalted
• 1 ½ tsp Cumin, ground
• ½ Cup Water
• 2 TBsp Nutritional Yeast (they have flavored options the garlic or herb would be best)

Directions:

Preheat oven to 425 degrees F. Place cauliflower, sweet potatoes, and chickpeas in a bowl. Toss with oil, 1 tsp chili powder, 1 tsp cumin, 1 tsp paprika, garlic powder, oregano, yeast, and ½ tsp salt. Place on a baking sheet that has been lined with your choice of non-stick preventative (I have been using silicone mats and I am loving it). Roast for 25-30 minutes flipping vegetables about half-way through. Add the black beans and toss. Let cook for an additional 5 minutes or until black beans are cooked. In the meantime in a blender add all remaining ingredients except avocado, cilantro, and limes. Blend on high until sauce like texture has been reached. Mash up Avocado and add the juice of 1 lime (set aside the remaining wedges for others to use once tacos are assembled). Assemble tacos and enjoy!