Ingredients:
Roasted Sweet Potatoes
Olive Oil
Salt & Pepper
Cumin
Chili Powder
Mexican Oregano
Guacamole
Avocado
Salt & Pepper
Lime Juice
Cilantro
Refried Beans
No need to make your own! I use Amy's Organic Kitchen brand.
Tortillas
Tortilla Factory White Corn & Wheat
Toppings
Pepitas
Cilantro
Austin, the (self-proclaimed) "Tex-Mex Capital of the World," is also a hot-bed for innovative chefs and restaurateurs. So most of us ATX locals have a refined and sophisticated palate for gourmet tacos. But leave it to Tiffany Cooke - iGnite San Diego member and founder of @cookesinthekitchen - to completely surprise and delight our taste-buds with this variation... These. Are. AMAZING.
Directions:
Peel two sweet potatoes and chop into cubes.
Place in a roasting pan, drizzle with olive oil, sprinkle with salt & pepper and 1/2 tsp each of cumin, chili powder, and Mexican oregano.
Roast 45-60 minutes at 400 degrees, stirring occasionally, until potatoes are easily pierced with a fork.
Prepare guacamole. I keep it simple, avocado, salt & pepper, fresh lime juice, and cilantro.
Warm tortillas of choice. (I like La Tortilla Factory White Corn & Wheat Tortillas.)
Smear tortilla with a heaping spoonful of beans.
Scoop on sweet potatoes and add a generous serving of guacamole (and salsa of choice - optional).
Sprinkle with toasted pepitas and fresh cilantro.
Enjoy!