Image from EatRight.org
I made these fall root veggie tacos for lunch the other day, meaning to take a picture when they were done. Well, my hunger got the best of me and I devoured them before I could even take a picture and so I guess I’ll just have to make them again…
Until then, you can try them. And snap a picture. Maybe I’ll just use yours?
Ingredients:
1 Tbsp olive oil
salt & pepper
1 sweet potato, chopped into small cubes*
1 package butternut squash (or 1 small), chopped into small cubes*
1 red onion, chopped*
1/2 cup chicken broth
1 Tbsp chili powder
1 1/2 tsp cumin
1 1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1 can mild Rotel tomatoes with green chilis
1 can black beans, rinsed and drained
Toppings: crumbled goat cheese, sliced avocado, cilantro
Directions:
In large skillet, add oil over medium high heat and let heat up.
Add sweet potato and squash and let cook 5-6 minutes, tossing them every couple minutes to get evenly browned.
Add red onion and cook 2-3 minutes or until softened.
Add in spices, chicken stock, Rotel tomatoes, and black beans. Stir to combine and then cover.
Cook over low heat for 8-10 minutes, stirring periodically until stock has incorporated and veggies are soft and cooked through. Season with salt and pepper, to taste.
Heat tortillas in dry skillet to soften then fill with veggie mixture.
Finish by topping with goat cheese, avocado and cilantro.
*Note: Any combination of chopped root vegetables would work here.*
