Tacos & Fall are two of my favorite things so why not combine them! Loaded with sweet potato, black beans, shredded chicken and cheeeeeesy cheddar. The perfect, easy weeknight dinner.
1 cup sweet potato fries, chopped OR 1 large sweet potato, peeled and diced into small cubes
3 tbsp avocado oil
1/2 of a white or yellow onion, finely diced
1 (15 oz) can Bush’s Beans Organic Black Beans, drained and rinsed
1 tsp chili powder
1⁄2 tsp cumin
1⁄2 tsp garlic powder
1/2 tsp dried oregano
Salt + pepper, to taste
1⁄4 cup salsa of choice
baby spinach, chopped
regular flour tortillas
Shredded Mexican blend cheese
1. Preheat oven to 425°F. Toss the sweet potato cubes with 2 tbsp of olive oil and salt and pepper. Bake for 25 minutes, until soft.
2. In a large skillet over medium heat with avocado oil – sauté diced onion, black beans, spices – add cooked sweet potato once it’s done. Allow to simmer for 4-5 minutes.
3. Add tortillas baking sheet and warm them in the oven. Scoop out some of the taco filling onto half of taco and then top with lots of cheese. Add your shredded chicken, fold shut and press. Bake for 10-15 minutes or until crispy brown! Serve with sprinkled chopped spinach on top + fresh lime juice. We used fresh salsa and avocado for dipping. Enjoy!