1 lg sweet potato
1 can black beans, rinsed and drained
1/2 cup frozen corn
1/2 red onion chopped
2 cloves garlic, minced
jalapeno, seeds out, chopped
Mexican seasonings, S &P
avocado - chopped and tossed with lime juice S&P
diced tomato, green onion, and chopped cilantro
corn tortillas - either heated or lightly crisped in hot oil and folded (season with kosher salt as soon as they come out of the oil).
Slice the sweet potato into 1/4 to 1/2 sticks, toss with olive oil, s&p and roast for 20 minutes or so at 375 or until almost tender.
In a skillet, add 1 T olive oil, heat and add the onions, then the garlic, and stir till translucent. Add in the potatoes, beans and corn, jalapeno and seasonings. Heat and then...
Spread the avocado in the taco, then add in the veggie mixture, top with tomato, green onion and cilantro. Serve immediately.
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