Taco Sweet Potato

I may live on the East Coast but my tastebuds are still most definitely all West Coast. I’d eat tacos everyday, not just on Tuesday’s. Anything rolled up is considered a burrito in my house. And eating quesadillas for breakfast is mandatory. So the other day, I wanted Tacos “of course” but my kids wanted nachos and then I realized I didn’t have any tortillas or chips so that was our. But, I did have Sweet Potatoes & everything for the inside of the Tacos… so a quick recipe change was created.

For this recipe you will need:

• 4 Large Sweet potatoes

• 2 cups Black Beans

• 1 cup Sweet Corn

• Red onion

• Fresh Garlic

• 1/2 tbsp Olive Oil

• 1/4 tsp Cayenne pepper flakes

• 1/4 tsp Black Pepper

• 1/2 tsp Garlic Powder

• 1/4 tsp Pink Himalayan Salt

• 2 Ripe Avocado

• 1/4 cup Cilantro

• 1/2 tsp Turmeric

• Cheese **

• Sour Cream **

INSTRUCTIONS

Preheat oven to 400F. Wrap each S.P. in foil and poke small holes in them. Bake for 40 minutes to 1 hour, or until fork tender.

In a bowl mix the Beans, tomato, corn, cilantro, red onion and garlic. Drizzle with the olive oil. Sprinkle with all the seasonings and mix well.

Once the sweet potatoes are done pull them out the oven and cut in half and top with black bean stuffing.

Top with sliced Avocado and optional Sour cream and cheese.

Enjoy 😉