Skip to main content New<> this month
Get the Allrecipes magazine

Dave's Mexican Veggie Tacos

Rated as 4.5 out of 5 Stars
5

"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."
Added to shopping list. Go to shopping list.

Ingredients

50 m servings 334
Original recipe yields 8 servings

Directions

{{model.addEditText}} Print
  1. 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.
  2. 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.
  3. 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.

Footnotes

  • 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.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 334 calories; 8.9 56.2 11 5 400 Full nutrition

Explore more

Reviews

Read all reviews 25
  1. 32 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

Forgot to review these when I made them. Really tasty. I did add the leeks and liked them a lot in this dish

Most helpful critical review

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...

Most helpful
Most positive
Least positive
Newest

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...

Forgot to review these when I made them. Really tasty. I did add the leeks and liked them a lot in this dish

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 carr...

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 r...

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!

Pretty tasty.

LOVE IT - Made this last night did not take a photo because I used one purple carrot and everything changed colors. I am not a fan of black beans but everyone else likes them so I used it. I l...

These tacos are fantastic. I was skeptical of the sweet potato, for no reason, they really made the dish! This will become a staple recipe in our home.

The time it took to make this was totally worth it. But, the leftovers were great in school lunches or after-school snacks. I packed them separately and daughter warmed them up at school (high ...