Description
Beet And Sweet Potato Tacos - Nutty Corn tortillas are topped with creamy avocado, roasted beets, sweet potatoes, crunchy apples and if you choose to spice it up drizzle sriracha all over these fall tacos. All the fall flavors we love wrapped on a soft, chewy corn tortilla!
Ingredients
Scale
- 1 large sweet potato
- 1 tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/8 tsp black pepper
- 3 roasted beets ( you can buy them pre-cooked, such as Love Beets or roast them at home)
- 1 granny smith apple
- 1 avocado
- 6 tsp sunflower seeds (1 teaspoon per taco or to taste)
- 2 limes
- 6 soft corn tortillas (here we usedDel Campo tortillas)
- Sriracha to taste
Instructions
- Preheat oven to 375F. Line a large baking sheet with parchment paper or aluminum foil 35 min
- Peel and dice the sweet potato into medium size pieces. Transfer to a bowl, add olive oil, salt and pepper and toss well to coat. Arrange them onto the lined baking sheet in one layer and bake for 35 minutes or until tender, but not mushy. Set aside
- Dice the beets and apple into medium size pieces ( try to have all the veggies cut approximately the same size)
- Mash the avocado with the juice of 1 lime and salt to taste
- To assemble the tacos, spread a layer of mashed avocado on each tortilla. Arrange a few pieces of diced sweet potato, beet an apple, sprinkle with sunflower seeds and top with a squeeze of lime juice and sriracha to taste
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Entree
- Cuisine: Kosher / Vegan
Nutrition
- Serving Size: 1 taco
- Calories: 197
- Sugar: 7
- Sodium: 156
- Fat: 8.4
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 7
- Protein: 4
- Cholesterol: 0