Dave's Mexican Veggie Tacos

Dave's Mexican Veggie Tacos

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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Ingredients

50 m servings 334 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 334 kcal
  • 17%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 56.2g
  • 18%
  • Protein:
  • 11 g
  • 22%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 400 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Heat oil in a skillet over medium heat; cook and stir carrots until lightly browned, about 5 minutes. Add potato; cook and stir until lightly browned and mostly tender, 5 to 10 minutes. Add leeks and onion; cook and stir until onion is lightly browned, 5 to 10 minutes.
  2. Mix shredded sweet potato, black beans, cumin, oregano, chili powder, cayenne pepper, salt, and pepper into carrot-potato mixture; cook and stir until sweet potato is tender, about 10 minutes. Remove skillet from heat and transfer sweet potato mixture to a bowl, scraping skillet clean with a rubber spatula.
  3. Heat each tortilla in the same skillet over medium heat until warmed, about 30 seconds per side. Spread mashed avocado onto each warmed tortilla and top with sweet potato mixture, queso fresco, salsa, cilantro, and lime juice.

Footnotes

  • Cook's Note:
  • I always use whatever vegetables I have that go well together. The main ingredients are shredded sweet potato for texture and the cumin. Once I discovered its use in Mexican seasoning, I never bought taco seasoning with preservatives again.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 16
  1. 18 Ratings

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Most helpful positive review

Forgot to review these when I made them. Really tasty. I did add the leeks and liked them a lot in this dish

Most helpful critical review

The sweet potatoes and carrots make this dish way too sweet. Corn would maybe be a better choice than carrots, and leave out the sweet potatoes ..because it already has regular potatoes for text...

Most helpful
Most positive
Least positive
Newest

Forgot to review these when I made them. Really tasty. I did add the leeks and liked them a lot in this dish

I just made this a little while ago and we haven't even sat to eat it yet but it's a hit based on the fact that my boyfriend is scooping it out by the spoonful. I had 1 sweet potato and no carr...

Great option for a veg recipe!! It tasted great with a perfect amount of spices. The only problem was it seemed a little dry, but pico de gallo and guacamole helps with that!

I did not have carrots the first time I made this so I used sweet potato both cubed and the other half shredded. I also added a can of drained, rinsed sweet corn. These were great tasting and ...

I had a similar dish at a restaurant and this was my attempt to recreate it. It was delicious and had tons of flavor. This was y first time cooking leeks, and after watching a You Tube video I r...

This was really good. I did not add the leeks, but I'll try it next time. I served it on hard taco shells topped with salsa, chopped tomatoes, cilantro, avocados and sour cream. Was super!

This was pretty good but I would put in less cumin. It got dry while cooking during last stage....so I added some hot water and fresh lime juice to moisten it up. Important to put all condimen...

The sweet potatoes and carrots make this dish way too sweet. Corn would maybe be a better choice than carrots, and leave out the sweet potatoes ..because it already has regular potatoes for text...

Delicious! I didn't bother with the leeks. These are good in crunchy tacos shells as well.

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