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.