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
Units
Scale
For the Sweet Potatoes
- 1 large sweet potato, diced small-medium
- 1 tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/8 tsp black pepper
For the beets
- 2 pre-cooked store-bought beets, or roast them at home), diced small
- 1 1/2 tsp lemon juice or lime juice
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/8 tsp salt
Mashed Avocado
- 2 Hass avocados
- 2 tsp lemon or lime juice
- 1/2 tsp salt
Assembling the tacos
- 1 medium apple, diced (about 1 cup)
- 7 ounce baked tofu, cubed ( about 1/2 cup)
- 1 or2 limes
- 1 tbsp sunflower seeds
- 6 small soft corn tortillas
- Sriracha to taste (optional)
Instructions
- Preheat oven to 375ºF. Line a large baking sheet with parchment paper.
- Peel and dice the sweet potato into medium-sized 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. Set aside
- Place the diced beets in a medium bowl, add lemon juice, cumin, chili powder and salt and mix well.
- Mash the avocado with the lemon or lime juice and salt.
- To assemble the tacos, spread a layer of mashed avocado on each tortilla. Arrange a few pieces of diced sweet potato, beets, apple, tofu and sprinkle with sunflower seeds.
- Squeeze lime juice on each taco and add sriracha to taste
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Entree
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 276
- Sugar: 6.9 g
- Sodium: 149.4 mg
- Fat: 14.8 g
- Saturated Fat: 2.1 g
- Trans Fat: 0 g
- Carbohydrates: 31.9 g
- Fiber: 8.8 g
- Protein: 8.4 g
- Cholesterol: 0 mg