DAVE'S MEXICAN VEGGIE TACOS
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.
Provided by Dave
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 8
Number Of Ingredients 18
Steps:
- 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.
- 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.
Nutrition Facts : Calories 334 calories, Carbohydrate 56.2 g, Cholesterol 5 mg, Fat 8.9 g, Fiber 12.4 g, Protein 11 g, SaturatedFat 2 g, Sodium 400.2 mg, Sugar 5.8 g
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Ch Farhan
[email protected]I will definitely be making these tacos again soon.
Lilitha Lee Ann
[email protected]These tacos were a delicious and healthy way to enjoy Mexican food.
Khokon Official
[email protected]I highly recommend these tacos to anyone who loves Mexican food.
Henry Reina
[email protected]These tacos were the perfect way to celebrate Cinco de Mayo.
Ginafe Papasin
[email protected]I'm not a big fan of vegetables, but these tacos were so good that I didn't even notice.
Natii Ayele
[email protected]These tacos were so good that I ate them for breakfast, lunch, and dinner.
Sajad Ali Khan
[email protected]I made these tacos for a potluck and they were a huge hit!
Lameeze September
[email protected]These tacos were a great way to use up some leftover vegetables.
Pete Bonfiglio
[email protected]The avocado crema was the perfect topping for these tacos. It was so creamy and flavorful.
Yanga Mokoena
[email protected]I loved the roasted vegetables in these tacos. They were so flavorful.
Md Hashem
[email protected]These tacos were so easy to make and they were so delicious! I will definitely be making them again.
Kendra Cisneros
[email protected]I added some black beans to these tacos for extra protein. They were so good!
bokul full
[email protected]I made these tacos with grilled zucchini and bell peppers instead of the roasted vegetables. They were still delicious!
Gaylyne Blewett
[email protected]These tacos were a great way to get my kids to eat their vegetables.
Umar Azmi
[email protected]I'm not a vegetarian, but these tacos were so good that I didn't even miss the meat.
Md Rashtu
[email protected]These tacos were delicious! I especially loved the avocado crema. It was so creamy and flavorful.
James Carmody
[email protected]I made these tacos for a party and they were a huge success! Everyone loved them.
Ainebyoona Victor
[email protected]These tacos were so easy to make and they turned out great! I loved the combination of flavors.
Sheki 380
[email protected]These tacos were a hit with my family! The veggies were perfectly cooked and flavorful, and the avocado crema was the perfect topping. I will definitely be making these again.