Vegetarian Tacos

🥘 Ingredients

• olive oil
• chopped sweet potatoes, 1 inch diced 2
• chili powder 1 Tbsp
• cumin 1 tsp
• salt
• pepper
• mushrooms, thinly sliced 8 oz
• red onions, sliced ½
• sweet corn 2 ears
• garlic 1 Tbsp
• black beans, drained 1 can
• ripe avocado 1
• full fat, plain Greek yogurt 0.33 cup
• cilantro ¼ cup
• lime juice 1 Tbsp
• salt
• pepper
• corn or TJ's Jicama tortillas 8
• feta cheese (optional)
• cilantro (optional)

1. 1

   Preheat oven to 400°F.
2. 2

   On a large baking sheet , drizzle 1/2 teaspoon olive oil on chopped sweet potatoes, 1 inch diced . Add chili powder , cumin , salt , pepper , and evenly distribute the seasonings over the sweet potatoes. Bake for 25 to 30 minutes or until the sweet potatoes are roasted and slightly browned.
3. 3

   Meanwhile, drizzle 1 to 2 Tbsp of olive oil to coat the bottom of a sauté pan and bring to a medium heat. Add mushrooms, thinly sliced , red onions, sliced , sweet corn and minced garlic . Once vegetables are slightly browned, add the drained black beans, drained , and turn heat to low. Simmer until the sweet potatoes are done cooking in the oven.
4. 4

   Make the avocado crema by whipping ripe avocado , full fat, plain Greek yogurt , cilantro , lime juice , salt , and pepper in a small bowl .
5. 5

   Warm up corn or TJ's Jicama tortillas on stovetop. Assemble tacos by layering sweet potatoes, then sauteed vegetables, avocado crema and a sprinkle of feta cheese (optional) and cilantro (optional) on a warm tortilla.