Dave's Mexican Veggie Tacos
Description
These Mexican veggie tacos with sweet potato, avocado, cilantro, queso fresco, and salsa are so good even your meat-eating friends will like them.
Ingredients
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1 tablespoon oil, or as needed
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4 carrots, chopped
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1 potato, chopped
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2 leeks, chopped
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1 onion, chopped
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1 sweet potato, shredded
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1 (15 ounce) can black beans, rinsed and drained
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2 tablespoons ground cumin
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1 teaspoon dried oregano
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1 teaspoon chili powder
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1 pinch cayenne pepper
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salt and ground black pepper to taste
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16 (6 inch) corn tortillas
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1 avocados - peeled, pitted, and mashed
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1/2 cup crumbled queso fresco
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1/2 cup salsa
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1/4 cup finely chopped fresh cilantro
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1/2 teaspoon lime juice, or to taste
Directions
1
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.
2
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.
3
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.