Recipe by Dave
"One pan. Great spice. People will beg for the recipe. I swear by this and I'm not even a vegetarian. Substitute your favorite cheese for the queso fresco if desired."
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oil, or as needed
sweet potato, shredded
1 (15 ounce) can
black beans, rinsed and drained
salt and ground black pepper to taste
16 (6 inch)
avocados - peeled, pitted, and mashed
crumbled queso fresco
finely chopped fresh cilantro
lime juice, or to taste
Just made this and it's fantastic! I cut the cumin in half and added all the seasonings in with the oil and carrots, as putting the seasoning in early allows the flavors to get stronger.
i made this the other night and we all loved it! i didn't have any leeks and i did use 2 cans of black beans. i also used my own taco seasoning that i make because i had that made up already and was out of cumin otherwise. i made some pico de gallo to throw on the tacos and it was really good and filling!
Very tasty, and my meat loving husband said he didn't miss the meat! The shredded sweet potato adds a meaty texture and the sweetness balances out the spice. Highly recommended!
Forgot to review these when I made them. Really tasty. I did add the leeks and liked them a lot in this dish
* Percent Daily Values are based on a 2,000 calorie diet.
Dave's Mexican Veggie Tacos
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 334
** Calories from Fat: 81
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