Veggie Tacos And Kicked Up Guacamole


Sumptuous Snacks!

1 medium sweet potato, cubed

½ teaspoon chile powder

1 medium diced Onion

2 tbsp Olive oil

1 cup cooked black beans                             

2 scallions, diced

salt & pepper

4-6 corn or flour tortillas

Optional: ¼ cup feta or cotija cheese and 1 small roasted jalapeño, diced


3 ripe avocados, preferably Haas

1 /4 cup chopped fresh cilantro

½ cup red onion, diced

½ cup quartered cherry tomatoes

2 limes, juiced

1 Tbs Jalapeno pepper – seeded and finely diced

1 1/2 teaspoons salt

1/2 teaspoon freshly ground black pepper

Avocado Yogurt Sauce:

½ cup Greek yogurt

1 small avocado

½ clove garlic

Juice of 1 lime

Salt & pepper

1.     Preheat oven to 400° F.

2.     Toss sweet potato cubes with olive oil, chili powder salt & pepper, and spread in one layer on a baking sheet.

3.     Bake for 20 minutes, or until golden brown.

4.     Sauté diced onion in remaining oil – season with salt and pepper and set aside when just lightly browned.

5.     Remove sweet potatoes from the oven and set aside.

Avocado Yogurt Sauce:

In a small food processor, blend together the yogurt, avocado, garlic, lime juice. Blend until smooth. Taste and adjust seasonings.


Cut the avocados and place in a mixing bowl. Mash with a potato masher or fork until chunky. Add remaining ingredients and combine. Mound on a bed of shredded lettuce and sliced tomatoes.

Assemble tacos with roasted sweet potatoes, sautéed onions, black beans, scallions and cheese. Serve with avocado yogurt sauce and kicked up guacamole.