Sweet Potato Tacos~ Not a complete walk-through

2 cups cubed sweet potato

olive oil

cumin

chili

garlic powder

or taco seasoning

Black Beans

1 tsp olive oil

1-2 Tb minced onion

cumin

1 can (15 oz) drained and rinsed black beans

1/4 cup vegetable broth

Avocado Sauce

1 medium avocado

1/2 c plain Greek yogurt or plain silk yogurt for vegan

minced garlic

~ 1 Tb fresh lime juice

salt

Apple Pico de Gallo

diced apple not peeled

diced red onion

diced seedless cucumber

minced garlic

minced jalapeno

minced parsley or cilantro

~1 Tb fresh lime juice

salt

Corn tortillas

charred in pan approx. 2 min per side or over flame

 

Pico de Gallo should be made first so flavors have time to meld.

Avocado sauce- mash avocado. Add yogurt, garlic, ~1 Tb lime juice salt and pepper to taste.

Toss sweet potato with oil, cumin, chili powder, and garlic powder. OR~ taco seasoning.

Bake at 400 degrees for 15 minutes, stir, then continue for an additional 15 minutes.

Black beans- Oil in pan over medium heat. Add onion cook 3 minutes add cumin, cook 1 minute. Add beans to pot with 1/4 cup vegetable broth. Heat through.

 

Assembly

Tortilla, potato, avocado sauce, pico.