12 street taco size lower carb whole wheat tortillas (or tortillas of choice, can use gluten-free)
1 jalapeño pepper, chopped
½ large avocado, peeled, pitted and chopped
½ small red onion, chopped
2 cups chopped butter lettuce
12 cilantro sprigs, for garnish (optional)
Instructions
Preheat your oven to 400°F, and line a rimmed baking pan with parchment paper.
In a medium bowl, toss together the sweet potato, mushrooms, cauliflower, oil, and taco seasoning.
Spread the seasoned vegetables in a single layer in your prepared pan.
Roast the vegetables for 35 minutes or until golden brown and tender.
Cook the black beans, hemp hearts, and 2 tablespoons water in a small saucepan over medium-low heat for 5 minutes or until heated through, stirring occasionally.
Spread the tortillas with the bean mixture; top with the sweet potato mixture, jalapeño, avocado, onion and lettuce. Serve the tacos garnished with cilantro, if desired.