ROASTED SWEET POTATO TACOS With BACON, FETA, and CHILI AVOCADO LIME RANCH

feta cheese

🥗Healthier: crumbled goat cheese

💰Cheaper: cotija cheese

Cotija cheese is less expensive and still provides a salty flavor.

black beans

🥗Healthier: chickpeas

💰Cheaper: pinto beans

Pinto beans are often cheaper and work well in tacos.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Flour tortillas are typically less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative.

Preheat the oven to 425°F (220°C).

Peel and slice sweet potatoes into about 0.5-inch thick discs.

Drizzle olive oil over the sweet potatoes and sprinkle with salt and black pepper.

Toss the sweet potatoes to coat them evenly with oil, salt, and pepper.

Spread the sweet potatoes on a baking sheet in a single layer.

Bake sweet potatoes in the oven for 15 minutes, then flip them over.

Bake for another 15 minutes until they are crispy and roasted with a good char.

While the sweet potatoes are baking, cut bacon into small bits and sauté in a skillet until crispy.

Mash ripe avocados in a bowl until smooth.

Add 1.5 to 2 tablespoons of sour cream to the mashed avocado and mix until creamy.

Season the avocado mixture with a little cumin and the juice of one lime.

Chop red onion and cilantro for taco assembly.

Warm flour tortillas in a skillet or microwave before assembling tacos.

Assemble the tacos by placing roasted sweet potatoes, sautéed bacon, spinach, chopped red onion, and cilantro on each tortilla.

Top with the avocado crema before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens