crispy baked black bean & sweet potato tacos

crispy baked black bean & sweet potato tacos

Prep Time: 20 mins
Cook Time: 10 mins Yield: 8
Category: Dinner, Gluten Free, Vegetarian

INGREDIENTS

• 1 cup refried black beans
• 1 cup sweet potato puree, homemade or canned*
• 1 cup grated cheese
• 8 corn tortillas
• Olive oil

AVOCADO SALSA: (OPTIONAL)

• 1 large avocado, diced
• 1 tomato, small diced
• 1/4 cup chopped red onion
• 1 clove garlic, minced
• 1 tablespoon chopped cilantro
• Juice of 1 lime
• Salt, to taste

INSTRUCTIONS

1. Pre-heat oven to 450 F. Line a large baking sheet with parchment paper and brush with a small amount of olive oil. If corn tortillas aren’t very pliable you may need to warm on the stove or microwave for about 5 seconds each before assembling tacos.
2. Spread about 1 tablespoon of refried beans on half of the tortilla and top with 1 tablespoon sweet potato and a sprinkling of cheese. Fold tortilla over and repeat with remaining ingredients. Brush the top of each taco with a small amount of olive oil and bake for about 10 minutes, flipping once.
3. Make the avocado salsa while tacos are baking. Add all ingredients to a medium sized bowl and mix until combined.
4. Let tacos cool for a few minutes before eating and top with avocado salsa, if desired. Recipe serves 2-3 people but can easily be adapted to make more.

NOTES
*I make my sweet potato puree by peeling and dicing a medium sized sweet potato and steaming until fork tender, 15-20 mins. I tend mash the cooked sweet potato with a fork.
*If you want to freeze these, freeze separately on a cookie sheet before baking and then combine into a freezer friendly container.  Or, wrap each in plastic wrap and store in a freezer friendly container.  Can be frozen for up to 3 months.  To bake from frozen: heat oven to 400 degrees F and bake 15-20 minutes, flipping once.

source:https://www.shelikesfood.com

MEXICAN TATER TOT CASSEROLE RECIPE

MEXICAN TATER TOT CASSEROLE RECIPE

INGREDIENTS:

• 1 lb. 85/15 ground beef
• 1 onion, diced ( about ¼ cup)
• 1 packet taco seasoning mix (1 oz.)
• 1 can green chiles (4 oz.)
• 1 can black beans ( 15.5 oz.) rinsed and drained
• 1 bag frozen corn (14.4 oz.)
• 1 can red enchilada sauce (10 oz.)
• 3 cups shredded cheddar & monterey jack cheese (off the block), divided
• 4 cups frozen tater tots
• Cilantro, optional garnish
• Sour cream, optional

DIRECTIONS:

1. Preheat oven to 375 degrees. Spray a 9 by 13 inch baking dish (I used this one) with non-stick cooking spray.
2. Add the ground beef  and the onion to a 12-inch skillet, brown meat until thoroughly cooked. Drain off excess fat and return to skillet. Add the season packet, green chiles, black beans, frozen corn and the enchilada sauce to the meat and onion, stir until combined. Over medium heat cook another 8 to 10 minutes. Add 2 cups of shredded cheese to the meat mixture and stir until blended. Pour into the baking dish and spread evenly. Place the tater tots evenly over top. Bake for 35 to 40 minutes.
3. Remove from oven, add the remaining cup of cheese over the top. Bake another 5 minutes or until cheese is melted. Garnish with cilantro and top with sour cream!

source:https://dearcrissy.com