Sweet Potato Tacos
Sweet Potato Tacos
These tacos are my go-to for a hearty winter weeknight dinner. They are colorful, super-easy to make and filled with winter root vegetables like carrots and sweet potatoes. I like to make some extra filling as it refrigerates well and comes in handy for leftovers the next day.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4
Ingredients
- 1 tablespoon oil
- 4 carrots (chopped)
- 1 potato (chopped)
- 1 onion (chopped)
- 1 sweet potato (shredded)
- 1 can black beans (15 ounces, rinsed, drained)
- 2 tablespoons ground cumin
- 1 teaspoon dried oregano
- Salt & ground black pepper (to taste)
- 16 corn tortillas (6-inch)
- 1 avocado (peeled, pitted, mashed)
- 1/2 cup crumbled queso fresco (optional)
- 1/2 cup salsa
- 1/4 cup fresh cilantro (finely chopped)
- 1/2 teaspoon lime juice
Instructions
-
Heat oil in skillet over medium heat.
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Add carrots and cook, stirring carrots until lightly browned (about 5 minutes).
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Add potato, then cook and stir until lightly browned and mostly tender (about 5-7 minutes).
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Add onion, then cook and stir until onion is lightly browned (about 5-7 minutes).
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Mix shredded sweet potato, black beans, cumin, oregano, salt, and pepper into carrot-potato mixture, then cook and stir until sweet potato is tender (about 10 minutes).
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Remove skillet from heat and transfer mixture to bowl, scraping skillet clean with rubber spatula.
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Heat each tortilla in same skillet over medium heat until warmed (about 30 seconds per side).
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Spread mashed avocado onto each warmed tortilla and top with sweet potato mixture, queso fresco, salsa, cilantro, and lime juice.