One pan. Great spice. People will beg for the recipe. I swear by this and I'm not even a vegetarian. Substitute your favorite cheese for the queso fresco if desired.

Dave

Gallery

Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Taco Filling:
Tacos:

Directions

Instructions Checklist
  • Heat oil in a skillet 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.

    Advertisement
  • Mix shredded sweet potato, black beans, cumin, oregano, chili powder, cayenne pepper, salt, and pepper into carrot-potato mixture; cook and stir until sweet potato is tender, about 10 minutes. Remove skillet from heat and transfer sweet potato mixture to a bowl, scraping skillet clean with a rubber spatula.

  • Heat each tortilla in the same skillet over medium heat until warmed, about 30 seconds per side. Spread mashed avocado onto each warmed tortilla and top with sweet potato mixture, queso fresco, salsa, cilantro, and lime juice.

Cook's Note:

I always use whatever vegetables I have that go well together. The main ingredients are shredded sweet potato for texture and the cumin. Once I discovered its use in Mexican seasoning, I never bought taco seasoning with preservatives again.

Nutrition Facts

334 calories; protein 11g 22% DV; carbohydrates 56.2g 18% DV; fat 8.9g 14% DV; cholesterol 5mg 2% DV; sodium 400.2mg 16% DV. Full Nutrition

Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/29/2014
Forgot to review these when I made them. Really tasty. I did add the leeks and liked them a lot in this dish Read More
(4)

Most helpful critical review

Rating: 3 stars
01/15/2017
The recipe was good not great. The main reason I give it 3 starts and not 5 is because all of the flavors and textures become one-note after cooking them all together. If I made it again I'd use this recipe as the taco "meat" and then add fresh tomatoes and lettuce to the taco shell to get the freshness it needs. Recommend adding the avocado sour cream and salsa at the end as suggested in the recipe for the same reason. Read More
(7)
39 Ratings
  • 5 star values: 27
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
01/15/2017
The recipe was good not great. The main reason I give it 3 starts and not 5 is because all of the flavors and textures become one-note after cooking them all together. If I made it again I'd use this recipe as the taco "meat" and then add fresh tomatoes and lettuce to the taco shell to get the freshness it needs. Recommend adding the avocado sour cream and salsa at the end as suggested in the recipe for the same reason. Read More
(7)
Rating: 5 stars
11/29/2014
Forgot to review these when I made them. Really tasty. I did add the leeks and liked them a lot in this dish Read More
(4)
Rating: 4 stars
02/22/2016
Great option for a veg recipe!! It tasted great with a perfect amount of spices. The only problem was it seemed a little dry, but pico de gallo and guacamole helps with that! Read More
(2)
Advertisement
Rating: 4 stars
11/01/2014
Pretty tasty. Read More
(1)
Rating: 5 stars
04/18/2016
I had a similar dish at a restaurant and this was my attempt to recreate it. It was delicious and had tons of flavor. This was y first time cooking leeks and after watching a You Tube video I realized it was very easy. They're similar to green onions...nothing to be afraid of! It did get dry by the time I added the sweet potato mixture so I added some water every 4-5 minutes or so and that did the trick. I will definitely make again! I'm going to look for a sauce recipe that will complement these. Read More
(1)
Rating: 5 stars
06/21/2016
I just made this a little while ago and we haven't even sat to eat it yet but it's a hit based on the fact that my boyfriend is scooping it out by the spoonful. I had 1 sweet potato and no carrots but I added corn and a jalapeno. I spiced it even more so ( we like heat) and added water/lime juice as it cooked. I'm vegan so I left the cheese out. It's perfect and will make again. Read More
(1)
Advertisement
Rating: 2 stars
01/22/2016
The sweet potatoes and carrots make this dish way too sweet. Corn would maybe be a better choice than carrots and leave out the sweet potatoes..because it already has regular potatoes for texture. Plus I had never used leeks before I had to ask a clerk at the store for help buying it lol and then watch a youtube video on how to clean and cut them. Basically the toppings make this dish. If you add tons of salsa avocado cheese hot sauce etc...then it drowns out the sweetness. Oh and the cook times I think are too generous. Read More
Rating: 5 stars
09/06/2015
Try these! They're terrific and the nutrition is through the roof. Don't leave out the leeks! My salsa had gone bad so I made guacamole with the avocados adding canned tomatoes onion and garlic powders chili powder a little sugar hot sauce lemon juice and salt to taste. I had parsley I wanted to use up so no cilantro. I did not have any lime juice. I made no other changes. A caution: I broke my food processor attachment shredding the sweet potatoes. Be careful! Read More
Rating: 5 stars
08/28/2016
I did not have carrots the first time I made this so I used sweet potato both cubed and the other half shredded. I also added a can of drained rinsed sweet corn. These were great tasting and super easy to make. I will be making this again and again. Read More