Sweet Potato + Zucchini Tacos
Cooking & Baking Supplies
- Baking Tray
- Parchment Paper
Ingredients
- 4-5 gluten free tortillas
Filling
- 2 cups sweet potatoes, diced
- 1 cup zucchini, diced (about ½ large zucchini)
- 1 1/2 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp chili powder
- 1/4 tsp dried oregano
- 1/8 tsp salt
- 1 15oz can black beans
- cilantro (optional)
Avocado Sauce
- 1 avocado
- 1/2 lime, juiced
- 1/8 tsp salt (add more if needed to taste)
- 1 tbsp cilantro, minced
- 1 tsp olive oil
- 1/4 cup + 3 tbsp water
Instructions
- Preheat the oven to 400 degrees and line a large baking tray with parchment paper.
- Prep your sweet potato and zucchini.
- In a small mixing bowl, mix together the spices (cumin, paprika, chili powder, oregano, salt).
- Add the vegetables to the baking tray and coat well with olive oil and spices.
- Cook for 20 minutes, or until the vegetables are soft (flip the vegetables over and shake at the 10 minute mark).
- While the vegetables cook, rinse and drain black beans. Place all ingredients for your avocado sauce into a high speed blender and blend until smooth.
- Remove vegetables from oven and let cool, then stuff each tortilla with roasted vegetables and black beans (about 1/4 cup each) and then top with the avocado sauce and cilantro + ENJOY!
Did you make this recipe?Tag @girlswhoeat!