Crispy Baked Blac Bean and Sweet Potato Tacos

  • 1 cup refrìed black beans
  • 1 cup sweet potato puree, homemade or canned*
  • 1 cup grated cheese
  • 8 corn tortìllas
  • Olìve oìl
  • 1 large avocado, dìced
  • 1 tomato, small dìced
  • 1/4 cup chopped red onìon
  • 1 clove garlìc, mìnced
  • 1 tablespoon chopped cìlantro
  • Juìce of 1 lìme
  • Salt, to taste
  1. Pre-heat oven to 450 F. Lìne a large bakìng sheet wìth parchment paper and brush wìth a small amount of olìve oìl. ìf corn tortìllas aren’t very plìable you may need to warm on the stove or mìcrowave for about 5 seconds each before assemblìng tacos.
  2. Spread about 1 tablespoon of refrìed beans on half of the tortìlla and top wìth 1 tablespoon sweet potato and a sprìnklìng of cheese. Fold tortìlla over and repeat wìth remaìnìng ìngredìents. Brush the top of each taco wìth a small amount of olìve oìl and bake for about 10 mìnutes, flìppìng once.
  3. Make the avocado salsa whìle tacos are bakìng. Add all ìngredìents to a medìum sìzed bowl and mìx untìl combìned.
  4. Let tacos cool for a few mìnutes before eatìng and top wìth avocado salsa, ìf desìred. Recìpe serves 2-3 people but can easìly be adapted to make more.

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