Even meat eaters will like these sweet potato vegetarian tacos with avocado, fresh coriander, salsa and crumbled queso blanco.
1 person made this
1 tablespoon oil, or as needed
4 carrots, chopped
1 potato, chopped
2 leeks, chopped (optional)
1 onion, chopped
1 sweet potato, grated
1 (400g) tin black beans, rinsed and drained
2 tablespoons ground cumin
1 teaspoon dried oregano
1 teaspoon chilli powder
1 pinch cayenne pepper
salt and freshly ground black pepper
1 avocados - peeled, pitted and mashed
120g crumbled queso blanco
1 tablespoon finely chopped fresh coriander
1/2 teaspoon lime juice, or to taste
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Method Prep:20min › Cook:30min › Ready in:50min
Heat oil in a pan over medium heat; cook and stir carrots 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.
Mix grated sweet potato, black beans, cumin, oregano, chilli powder, cayenne pepper, salt and pepper into carrot-potato mixture; cook and stir until sweet potato is tender, about 10 minutes. Remove pan from heat and transfer sweet potato mixture to a bowl, scraping pan clean with a spatula.
Heat each tortilla in the same pan over medium heat until warmed, about 30 seconds per side. Spread mashed avocado onto each warmed tortilla and top with sweet potato mixture, queso blanco, salsa, coriander and lime juice.