Avocado, Black Bean and Sweet Potato Taco

If you want vegetarian taco, then swap ground beef for spicy sweet potatoes


  • 1 avocado, thinly sliced
  • 1/4 c. crumbled cotija or feta cheese
  • 1 3/4 lb. sweet potatoes, scrubbed and cut into 1/2″ chunks
  • 8 corn tortillas
  • 1 tsp. chili powder
  • 1 tbsp. olive oil
  • 1/2 c. salsa verde
  • 1 can (15 oz.) no-salt-added black beans, rinsed and drained
  • Cilantro, for garnish



  1. Prepare sweet potatoes with olive oil, 1⁄2 teaspoon salt  and chili powder. Arrange on large rimmed baking sheet. Roast 30 minutes in 450°F oven.
  2. In saucepan, combine black beans with salsa verde; cook on medium until warm, stirring.
  3. Serve sweet potatoes and beans with corn tortillas, avocado, cotija or feta cheese and cilantro.

Bon appétit