Sweet Potato and Black Bean Tacos with Avocado Salsa
Ingredients:
1-2 sweet potatoes, depending upon size
1 zucchini
1 can black beans, rinsed and drained
Onion Powder
Salt
Pepper
Garlic Powder
Cumin
Paprika
Chili Powder
Olive Oil
Cut potato and zuchini in small, bite sized chunks. Sprinkle with olive oil and spread out on parchment paper on a cookie sheet. Season with the spices. Bake at 400 until crisp tender. Remove from heat - taste to ensure it does not need more seasoning. Add black beans, toss. Sprinkle with cheese and put back in oven until cheese is melted.
Avocado Corn Salsa:
Ingredients:
1 cup corn
1/4 cup diced red onion
1/2 cup diced cilantro
1 cup chopped tomatoes
1 avocado, chopped
Salt and pepper, to taste
Lime Juice - enough to coat
Mix all together. Assemble tacos, using a corn tortilla, fill with bean/potato filling and top with salsa. Serve. Yum!
Ingredients:
1-2 sweet potatoes, depending upon size
1 zucchini
1 can black beans, rinsed and drained
Onion Powder
Salt
Pepper
Garlic Powder
Cumin
Paprika
Chili Powder
Olive Oil
Cut potato and zuchini in small, bite sized chunks. Sprinkle with olive oil and spread out on parchment paper on a cookie sheet. Season with the spices. Bake at 400 until crisp tender. Remove from heat - taste to ensure it does not need more seasoning. Add black beans, toss. Sprinkle with cheese and put back in oven until cheese is melted.
Avocado Corn Salsa:
Ingredients:
1 cup corn
1/4 cup diced red onion
1/2 cup diced cilantro
1 cup chopped tomatoes
1 avocado, chopped
Salt and pepper, to taste
Lime Juice - enough to coat
Mix all together. Assemble tacos, using a corn tortilla, fill with bean/potato filling and top with salsa. Serve. Yum!
