A Taste For Spice »

Masthead header

SPICY SWEET POTATO TACOS

I shared a picture of these tacos on my Facebook page recently feeling completely unsure whether it would be a waste of time or not to share this recipe. Most people typically expect some kind of meat in their meals so it left me undecided. I know I shouldn’t really care especially if it’s good food because someone out there will enjoy it BUT lets face it… I’m female. Italian… I’m a pleaser. Enough said LOL! I will not disappoint you with these. They’re sweet. Spicy. Warm in flavor all the while still very fresh tasting. And it keeps well in the fridge for a week!

Of course you don’t have to use butter lettuce as the tortilla replacement. By all means, use your favorite tortilla if you like. Although I wanted to complete this healthy meal with a lighter, healthier option. Cabbage and Swiss chard are super yummy tortilla substitutes too.  I’ve added avocado to it and even tried it with a little bit of my Roasted Jalapeno Guacamole which is pretty damn awesome! OH! How can I forget cheese… yeah, it’s kinda against my religion to have tacos with out cheese… yet I resisted this time for the recipe. That doesn’t mean you can’t do WHAT-EVER-YOU-WANT!

Print Recipe
SPICY SWEET POTATO TACOS
Servings
tacos
Ingredients
Servings
tacos
Ingredients
Instructions
  1. Toss the sweet potato, cumin, paprika, coriander, cayenne pepper, and olive oil together. Place into a baking dish and bake at 400 F degrees for 15 - 20 minutes.
  2. Over medium-high heat saute the onions and garlic with olive oil until the onions are translucent. Add the black beans, corn, sweet potato, rice, honey, and lime juice. Stir everything together and let it cook for about 3 minutes or until everything is warmed through.
  3. Serve in individual butter lettuce leaves. Garnish with cilantro.