- 2-3 C cubed sweet potatoes (3 large sweet potatoes)
- generous amount of coconut oil or avocado oil
- 1 can of organic black beans
- 1/2 red onion finely chopped
- 1 can of organic corn
- 2 Avocados diced
- feta cheese
- handful of minced cilantro
- Fresh partially cooked corn/flour tortillas H-E-B bakery or for grain free -Cassava flour tortillas also found at H-E-B
- smoked paprika
- sea salt
- garlic salt
- black pepper
- turmeric
- garlic powder
Start by preheating oven to 375. Begin cubing all your sweet potatoes. Once cubed place in a bowl and coat with coconut oil. Stir them around to ensure all are coated. Sprinkle all seasonings over potatoes and stir around again to get your seasoning on all potatoes. Place on foil or parchment paper lined sheet pan and roast for 25-30 min. (If you have a large cast iron skillet place potatoes evenly in skillet and cook in the oven, stir around once or twice before time finishes, this is the way these potatoes pictured were cooked).
While potatoes cook, heat your black beans and corn, and dice avocado. Drizzle a little oil on a Comal and toast each side of your tortillas. Cook red onion in a little oil set aside. Once potatoes are slightly soft but not mushy, they are done! Pull them out, fill tortillas with potatoes, beans, corn, avocado, red onion and sprinkle feta cheese and cilantro over the top. Share a picture of your Sweet Potato Tacos! 🙂