Tacos make their way onto many of my party menus. In keeping with the Fall season, roast squash or root vegetables to add a variety of flavor and texture.
This cheese board from Anthropology can be used for more than just cheese.
Sweet Potato Tacos
Ingredients
- 2 large sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 2 cups cooked black beans
- 2 scallions, diced
- 2 avocados, diced
- 1 jalapeño, diced
- salt and pepper to taste
- 6-8 corn tortillas
- ½ cup cotija cheese
Instructions
- Preheat oven to 400ºF.
- Toss sweet potatoes in olive oil, chili powder, salt and pepper.
- Spread into a single layer onto a baking sheet.
- Roast in the oven for 10-15 minutes until golden, and set aside to cool slightly.
- Add roasted sweet potatoes to a medium size bowl.
- Mix in beans, scallions, avocado, and jalapeño. Season with salt and pepper.
- Assemble the tacos and top with cotija cheese and avocado sauce.
Christy Vega
Avocado Sauce
Ingredients
- 1 avocado
- ½ cup plain yogurt
- 1 clove garlic
- juice of 1 lime
- salt and pepper to taste
Instructions
- In a food processor, add avocado, yogurt, garlic, and lime juice. Blend until smooth. Season with salt and pepper to taste.
Christy Vega
