I’ve been on a taco kick lately. We made beer-battered fish tacos for St. Paddy’s Day, grilled tofu tacos over the weekend (stay tuned for recipe), and now veggie tacos for this week’s recipe newsletter. The common theme here obviously isn’t the fillings, but the wrap. 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!

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 or just other veggies that you have on hand. I’ve grilled my sweet potatoes in thick slices much like steak fries, adding black beans, corn, avocado and my yummy vegan slaw, all wrapped up in a soft, warm flour tortilla – it’s the perfect combination!

Grilled Sweet Potato Tacos

1 recipe vegan coleslaw

1 recipe gluten-free flour tortillas

1 large sweet potato

1/2 avocado

1 cup black beans, cooked

1/2 cup Shoepeg corn

1/2 cup diced tomatoes

1 bell pepper

salsa of choice

olive oil

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.

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!

Serves 4-5.