Ingredients
8
8 servings
- •1 tablespoon oil, or as needed
- •4 carrots, chopped
- •1 potato, chopped
- •2 leeks, chopped
- •1 onion, chopped
- •1 sweet potato, shredded
- •1 (15 ounce) can black beans, rinsed and drained
- •2 tablespoons ground cumin
- •1 teaspoon dried oregano
- •1 teaspoon chili powder
- •1 pinch cayenne pepper
- •salt and ground black pepper to taste
- •16 (6 inch) corn tortillas
- •1 avocados - peeled, pitted, and mashed
- •0.5 cup crumbled queso fresco
- •0.5 cup salsa
- •0.25 cup finely chopped fresh cilantro
- •0.5 teaspoon lime juice, or to taste
Instructions
- Make filling: Heat oil in a large skillet over medium heat; cook and stir carrots in hot oil until lightly browned, about 5 minutes. Add potato; cook and stir until lightly browned and mostly tender, 5 to 10 minutes. Add leeks and onion; cook and stir until onion is lightly browned, 5 to 10 minutes.
- Mix in sweet potato, beans, cumin, oregano, chili powder, cayenne pepper, salt, and pepper; cook and stir until sweet potato is tender, about 10 minutes. Remove from heat and transfer sweet potato mixture to a bowl, scraping the skillet clean with a rubber spatula.
- Assemble tacos: Heat each tortilla in the same skillet over medium heat until warmed, about 30 seconds per side. Spread mashed avocado onto each warmed tortilla; top with sweet potato mixture, queso fresco, salsa, cilantro, and lime juice.
Nutritional Facts
Per 8 servings
- Calories: 334
- Carbohydrate: 56g
- Fat: 9g
- Fiber: 12g
- Protein: 11g
- Sugar: 6g
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