So I love sweet potatoes. Sweet potato pie, twice baked sweet potatoes, sweet potato burgers! And now, introducing, sweet potato tacos (flautas, tostadas, even a guac-like dip!). This recipe is so versatile, it could even be used as a side salad. All you have to do is make the filling, and follow your cravings from there.
It’s also stupid easy and fast.
Poke two sweet potatoes and cook them in the microwave. When those are done, pop them in the freezer for a bit to make them easier to peel and cube.
Meanwhile, chop up one small onion, dice two jalepenos (leave the seeds in for more spice) and mix with two rinse cans of black beans and a can of corn (we use low sodium in this house, and if you want to take the time to use fresh beans and corn, I’m sure it would be even better!)
Add the cubed sweet potato (or mix in mashed sweet potato for a guacamole like dip), mix in some garlic powder and smoky chipotle powder. I also added a bit of fresh salsa verde. These add ons are the area where you can make your recipe unique and to your own tastes.
Stuff some tortillas, add a little shredded cheese and bake in the oven at 350 until the edges are a little crispy. So so simple, filling and healthy! This can obviously be a great vegan meal as well with the simple elimination of the cheese (and making sure your tortillas weren’t made the right way–with lard!)