Dave's Flavorful Mexican Veggie Tacos

Ingredients Needed

For the Filling:

• 1 tablespoon oil, or as needed

• 4 carrots, chopped

• 1 potato, chopped

• 2 leeks, chopped (Optional)

• 1 onion, chopped

• 1 sweet potato, shredded

• 1 (15 ounce) can black beans, rinsed and drained

• 2 tablespoons ground cumin

• 1 teaspoon dried oregano

• 1 teaspoon chili powder

• 1 pinch cayenne pepper

• salt and ground black pepper to taste

For the Tacos:

• 16 (6 inch) corn tortillas

• 1 avocados - peeled, pitted, and mashed

• ½ cup crumbled queso fresco

• ½ cup salsa

• ¼ cup finely chopped fresh cilantro

• ½ teaspoon lime juice, or to taste

Instructions

1. Prepare the filling: Heat oil in a large pan over medium heat. Add carrots and sauté until lightly browned, about 5 minutes. Stir in the potato and cook until tender and golden, around 5 to 10 minutes. Add the leeks and onion, cooking until the onion turns golden, another 5 to 10 minutes.

2. Stir in the sweet potato, beans, cumin, oregano, chili powder, cayenne pepper, salt, and black pepper. Cook, stirring occasionally, until the sweet potatoes are soft, about 10 minutes. Remove from heat and transfer the mixture to a bowl, scraping the pan with a spatula to gather all the ingredients.

3. Assemble the tacos: Warm each tortilla in the same pan over medium heat for about 30 seconds on each side. Spread mashed avocado on each tortilla, then top with the sweet potato mixture, crumbled queso fresco, salsa, fresh cilantro, and a squeeze of lime juice.

Pro Tip:

I always use whatever vegetables I have on hand that complement each other. The key ingredients are shredded sweet potato for texture and cumin for that distinctive Mexican flavor. Once I discovered cumin's versatility, I stopped buying pre-made taco seasoning with artificial additives.

Nutritional Information (per serving)