Tantalize your tastebuds with this vegetarian taco recipe: spicy roasted sweet potato tacos with black beans and a delicious avocado/ranch sauce.
Course: Main Course
2small to medium sweet potatoes, peeled, and cubed (about 1-inch cubes)
2tbspvegetable oil or olive oil
115-ounce can black beans, rinsed and drained
lime juice (optional)
1tspfresh lime juice
Preheat oven or toaster oven to 400 degrees. Prepare sweet potatoes and place them in a baking dish. Add oil and mix potatoes to coat. Sprinkle with seasoning and mix well. Bake for 15 to 20 minutes, stirring once halfway through the cook time.
2 small to medium sweet potatoes, peeled, and cubed (about 1-inch cubes), 2 tbsp vegetable oil or olive oil, 1 tsp chili powder, 1 tsp garlic powder, 1/2 tsp kosher salt, 1/4 tsp black pepper
Rinse and drain the black beans and place them in a microwave-safe dish. When potatoes are almost done, heat in microwave for 1 minute. Once potatoes are cooked, add black beans to potatoes and mix gently.
1 15-ounce can black beans, rinsed and drained
While potatoes are finishing, prepare tortillas. If using a gas stove, raw tortillas can be placed directly on the burner set to low heat for about 10 seconds before flipping with tongs. Continue flipping side to side until the tortilla has browned to your liking. To brown using a skillet, heat on medium heat, turning tortilla until it has browned on both sides.
8 corn tortillas
(Optional) Prepare sauce by mashing avocado in a small bowl. Add Ranch dressing and lime juice and mix until creamy and smooth.