Tender, smoky sweet potato is the star of these vegetarian tacos.
A mashed black bean spread with onion holds everything in place.
Serve with your favorite taco toppings.
Photo: Will Dickey
Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat.
Add onion; cook, stirring occasionally, until softened, about 5 minutes.
Add beans; cook, stirring occasionally, until warmed through, about 2 minutes.
Transfer 1/3 cup of the bean mixture to the baking sheet with the sweet potatoes; toss to combine.
Remove from heat; stir in lime juice.
Top evenly with queso fresco and sliced avocado.
Add sour cream, salsa, pepitas and/or cilantro, if desired.
Serve immediately with lime wedges.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
