These Mexican veggie tacos are a one-pan recipe with great spice. People will beg for the recipe. I swear by this, and I’m not even a vegetarian. Substitute your favorite cheese for the queso fresco if desired.
Ingredients
Tacos
- 16 (6 inch) corn tortillas
- 1 avocados – peeled, pitted, and mashed
- ½ cup crumbled queso fresco
- ½ cup salsa
- ¼ cup finely chopped fresh cilantro
- ½ teaspoon lime juice, or to taste
Filling
- 1 tablespoon oil, or as needed
- 4 carrots, chopped
- 1 potato, chopped
- 2 leeks, chopped (Optional)
- 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
Directions
Step 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.
Step 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.
Step 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.
Tips:
I always use whatever vegetables I have that go well together. The main ingredients are shredded sweet potato for texture and cumin. Once I discovered its use in Mexican seasoning, I never again bought taco seasoning with preservatives.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 334 | |
% Daily Value * | |
Total Fat9g | 11% |
Saturated Fat2g | 10% |
Cholesterol5mg | 2% |
Sodium400mg | 17% |
Total Carbohydrate56g | 20% |
Dietary Fiber12g | 44% |
Total Sugars6g | |
Protein11g | |
Vitamin C17mg | 84% |
Calcium171mg | 13% |
Iron4mg | 23% |
Potassium885mg | 19% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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