Sweet Potato, Beans and Greens Tacos
We have an ongoing tortilla debate happening in our house…I like gluten free flour tortillas & Todd is a huge white corn tortilla supporter. ( Our kids tend to just eat everything in a bowl.) At least we can all agree that this taco filling is exceptional since we can’t really come together on vessels to serve it in. No matter how you wrap ’em, we all give these Sweet Potato, Beans and Greens Tacos 2 thumbs up! .
We are all about fast and easy weeknight meals and this one really hits the spot! You can’t shake a stick at a 25 minute dinner for 4 right?! I swear, this meal has saved me from ordering gluten free pizza more times than I should probably mention – the ingredients are pantry staples for most homes, but if you happen to not have the type of beans or greens that I used you can totally swap it up to reinvent this taco with what you have on hand.
The key to getting this meal from the oven to the table in under 25 minutes is how thinly you slice the sweet potatoes. I typically use a mandolin slicer for tasks like this because I like the way it makes consistent, beautiful slices in a flash. You can use a knife too, just take your time and be really careful!
One of my favorite things about these tacos is the silky, smooth avocado crema! Todd likes to drizzle, I like to slather, but whatever your preference is just be sure you make it. It is great as a spread on sandwiches, as a dip and goes well with pretty much any Tex-Mex dish you are looking to serve up.
- 1 large sweet potato, scrubbed clean and very thinly sliced lengthwise
- 1 tablespoon olive oil
- kosher salt and pepper to taste
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon dried jalapeno flakes, optional
Roast the potatoes
Make sure that the chipotle chiles in adobo sauce that you purchase are gluten free. Some brands are not. I use La Morena brand, its only about $1 dollar a can in the store.
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.