Sweet Potato Tacos with Avocado Salsa
I’ve said it before and I’ll say it again – tacos are one of the most versatile recipes out there. The variety of ingredients you can stuff inside a tortilla is endless. Tacos can be filled with slow-cooked meat like carnitas, topped with tons of gooey cheese, or adorned with super spicy peppers. Tacos can also be vegetarian and full of nothing but healthy ingredients that rank right up there on the flavor meter. These Sweet Potato Tacos with Avocado Salsa are perfect for those of us trying to lighten up our post-holiday eating habits. They’re fresh and easy to prepare. I mean it – this is a super easy recipe. Plus, they’re fun to prepare and eat. Because let’s face it – tacos are just a fun food.
The first step to healthy taco bliss is to heat the oven to 400 degrees. Sweet potato forms the base of this taco recipe. As the oven heats, dice 4-5 sweet potatoes into small pieces (this equals 4-5 cups). Try to make sure the pieces are roughly the same size. Dicing the potatoes fairly small will result in a faster cooking time and an even size will make sure that they finish cooking at the same time. Throw the chopped sweet potato pieces on a baking sheet and toss them in 1 1/2 Tbsp. of olive oil. Sprinkle 2 tsp. garlic powder, 2 tsp. chili powder, and 1 tsp. cumin along with a generous pinch of salt and pepper over the potatoes and toss to coat evenly.
Pop the pan into the oven and roast for 20 minutes. Check the potatoes around the 10 minute mark and toss them around a little bit. This will prevent them from sticking to the pan as they cook. Remove the pan once they have finished cooking. The potatoes should be easily pieced with a fork. This combination of spices works so well with the flavor of sweet potato. Sweet potatoes are, of course, sweet and pairing them with warming spices like cumin and chili powder takes them to the next level.
The other major element of these tacos is the avocado salsa that is spooned on top. Grab 2 avocados and slice them each in half. Remove the pit from the avocado and discard. Take a knife and score the avocados. Then take a spoon and scoop the pieces out and place them in a small bowl. The avocados should be nice and ripe. This will ensure that they scoop easily.
Now all you do is mince 1/2 cup of cilantro and add it to the avocado along with the juice of 1 lime and a few pinches of salt. Feel free to add more salt if needed. Avocados are one of those foods that benefits from a good amount of salt. Toss all of these ingredients together and set aside.
The very last step is to heat a can of black beans on the stove top. Simply prepare according the the package instructions.
All that’s left to do is assemble the tacos. Heat some tortillas in the microwave or in a pan on the stove top – you can use corn or flour. I’m partial to corn tortillas, but that’s just me. A quick note: If you use corn tortillas, I find it best to double up and use two for each taco. While delicious, they are a bit flimsier and the tacos will hold together better if doubled. Scoop a couple spoonfuls of black beans onto the taco and then a generous amount of sweet potato on top of them. Spoon a good amount of top of that. Finish the whole thing off with some sliced radishes, spinach, a lime wedge, and some hot sauce. Boom. Healthy and flavorful tacos in less than 30 minutes. Who said you can’t have your tacos and eat them, too?
- 4-5 sweet potatoes
- 1 1/2 Tbsp. olive oil
- 2 tsp. garlic powder
- 2 tsp. chili powder
- 1 tsp. ground cumin
- Generous pinch salt and pepper
- 1 package tortillas - corn or flour
- 1 can black beans
- 2 ripe avocados
- 1 lime
- 1/2 cup cilantro
- Generous pinch of salt
- Heat oven to 400 degrees.
- Dice the sweet potato into small pieces. Place the pieces onto a baking sheet and toss in olive oil.
- Add garlic powder, chili powder, cumin, and salt and pepper and toss to coat.
- Bake for 20 minutes or until soft.
- Remove pan from oven and set aside.
- Heat can of black beans on stove top.
- Cut avocados in half and remove the pit.
- Score the inside of the avocados with a knife and scoop the pieces out with a spoon. Place in a small bowl.
- Mince 1/2 cup of cilantro and add to avocados along with the juice of 1 lime and a generous amount of salt.
- Heat tortillas in microwave or stove top.
- Top with black beans, sweet potatoes, and salsa.
- Finish topping with extras such as radishes, spinach, extra lime, extra cilantro, and hot sauce.
- Sliced radishes, fresh spinach, corn, lime wedges, cilantro, sour cream, hot sauce, pickled jalapenos
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