15m
PREP TIME
35m
COOK TIME
475
CALORIES
16
INGREDIENTS
Servings: 6 (2-taco)
Ingredients
- Avocado Salsa
- 2 large ripe avocados, peeled, pitted and chopped
- 1 medium jalapeño pepper, seeded and finely chopped
- 1 medium plum tomato, seeded and chopped
- 2 tablespoons fresh lime juice
- 2 tablespoons finely chopped fresh cilantro
- 1 teaspoon McCormick® Garlic Powder
- 1/4 teaspoon finely ground McCormick® Sea Salt Grinder, (optional)
- Tacos
- 3 tablespoons vegetable oil, divided
- 2 pounds sweet potatoes, peeled and cut unto 1/2-inch cubes
- 1 medium white onion, finely chopped
- 1 medium red bell pepper, finely chopped
- 1 can (15 1/2 ounces) black beans, undrained
- 2 teaspoons McCormick® Ground Cumin
- 1 teaspoon McCormick® Garlic Powder
- 1/2 teaspoon McCormick® Pure Ground Black Pepper
- 12 (6-inch) corn tortillas, warmed
INSTRUCTIONS
- 1 For the Avocado Salsa, mix all ingredients in medium bowl until well blended. Cover. Refrigerate or set aside until ready to serve.
- 2 For the Tacos, heat 2 tablespoons oil in large skillet on medium heat. Add sweet potatoes; cook until tender, about 20 to 25 minutes, stirring occasionally. Remove from skillet.
- 3 Heat remaining 1 tablespoon oil in same skillet. Add onion and bell pepper; cook and stir until softened, about 5 minutes. Stir in black beans, cumin, garlic powder and black pepper. Cover. Cook 5 minutes until heated through. Return sweet potatoes to skillet; mix gently to combine.
- 4 To assemble Tacos, spoon sweet potato and black bean filling down center of each tortilla. Drizzle with Avocado Salsa. Serve with desired toppings, such as chopped tomatoes and onions, sliced radishes, or cilantro.
TIPS AND TRICKS
To prepare gluten free version of this recipe, read labels of all recipe ingredients to ensure all are gluten free.
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