Dave's Mexican Veggie Tacos

These Mexican veggie tacos with sweet potato, avocado, cilantro, queso fresco, and salsa are so good even your meat-eating friends will like them.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 334 Calories

Ingredients

• 1 onion, chopped
• 1 teaspoon dried oregano
• salt and ground black pepper to taste
• 2 tablespoons ground cumin
• 1 teaspoon chili powder
• 1 (15 ounce) can black beans, rinsed and drained
• 4 carrots, chopped
• 1 pinch cayenne pepper
• 2 leeks, chopped
• 1 tablespoon oil, or as needed
• 16 (6 inch) corn tortillas
• 1 potato, chopped
• 1 sweet potato, shredded
• 1 avocados - peeled, pitted, and mashed
• 0.5 cup salsa
• 0.25 cup finely chopped fresh cilantro
• 0.5 cup crumbled queso fresco
• 0.5 teaspoon lime juice, or to taste

Recipe Instructions

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.