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Mexican Veggie Tacos

4.6
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PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
50 min
SERVINGS
8 servings
Dinner
Mexican Veggie Tacos
Ingredients
  • 1 tablespoon oil, or as needed
  • 4 carrots, chopped
  • 1 potato, chopped
  • 2 leeks, chopped
  • 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
  • 16 (6 inch) corn tortillas
  • 1 avocados - peeled, pitted, and mashed
  • 1/2 cup crumbled queso fresco
  • 1/2 cup salsa
  • 1/4 cup finely chopped fresh cilantro
  • 1/2 teaspoon lime juice, or to taste
Instructions
1
Prepare the filling: Heat a generous amount of oil in a large pan over medium heat; sauté and blend carrots in hot oil until they develop a light brown hue, approximately 5 minutes. Introduce the potato; cook and stir until it becomes mostly tender, taking around 5 to 10 minutes. Add leeks and onions; cook and stir until the onions are lightly browned, spanning 5 to 10 minutes.
2
Combine sweet potato, beans, cumin, oregano, chili powder, cayenne pepper, salt, and pepper in a bowl; mix until the sweet potato is tender, roughly 10 minutes. Remove from heat and transfer the mixture to a bowl, making sure to scrape the pan thoroughly with a rubber spatula.
3
Construct tacos: Heat each tortilla in the same pan over medium heat until warmed, about 30 seconds per side. Apply a layer of mashed avocado onto each warmed tortilla; top with the sweet potato mixture, queso fresco, salsa, cilantro, and a squeeze of lime juice