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.
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 a skillet over medium heat.
- Add carrots and cook, stirring carrots until lightly browned (about 5 minutes).
- Add potato, then cook and stir until lightly browned and mostly tender (about 5-7 minutes).
- Add onion, then cook and stir until onion is lightly browned (about 5-7 minutes).
- 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).
- Remove the skillet from heat and transfer the mixture to the bowl, scraping the skillet clean with a rubber spatula.
- Heat each tortilla in the same skillet over medium heat until warmed (about 30 seconds per side).
- Spread mashed avocado onto each warmed tortilla and top with sweet potato mixture, queso fresco, salsa, cilantro, and lime juice.
BON APPÉTIT!
Nutrition Disclaimer
Nutrition information is an estimate provided as a courtesy and may vary depending on ingredients used. This content is not intended as medical or dietary advice.
