Sweet Potato Street Tacos

Get ready to spice up your taco nights with our laid-back yet incredibly tasty IC-friendly Sweet Potato Street Tacos! These tacos are not only bursting with flavor but also crafted with care to cater to sensitive bladders, making them the perfect choice for a cozy night in or a relaxed gathering with friends.

Picture this: tender sweet potatoes mingling with juicy bell peppers and hearty pinto beans, all seasoned to perfection with a blend of aromatic spices. Each bite offers a delightful medley of textures, from the velvety softness of caramelized sweet potatoes to the satisfying crunch of fresh veggies, all hugged by gooey melted cheddar and mozzarella cheeses.

So, whether you're craving a comforting meal or hosting a casual get-together, our IC-friendly Sweet Potato Street Tacos promise a deliciously easy-going dining experience that's sure to leave everyone smiling. Go ahead, dig in, and enjoy the flavors without a worry in the world!

From callieknutrition.com.

Sweet Potato Street Tacos


Prep Time: 30 minutes
Makes: 12 tacos


Ingredients:

12 street tacos (yellow corn without problem ingredients)
1 Tbsp olive oil, divided
1 small sweet potato, peeled and diced into 1cm cubes
1 red bell pepper diced
1 cup of corn (can be frozen)
1⁄2 onion, chopped (if tolerated or omit)
1 cup pinto beans, rinsed/drained
1 tsp cumin (if tolerated)
1⁄2 tsp oregano
1 tsp garlic powder
Salt, to taste (if tolerated)
1⁄2 cup cilantro, chopped (if tolerated)
1 1⁄2 cup mild cheddar cheese, shredded
1 1⁄2 cup mozzarella cheese, shredded


Directions:

Heat half of the olive oil on medium heat. Add sweet potatoes and sauté until soft. Remove from pan to a bowl.

Add the rest of the olive oil to the pan with the onions and bell peppers and cook until soft. Add the frozen corn, beans, the reserved sweet potatoes, and all of the seasonings. Saute until the corn and beans are warmed through. Transfer mixture to a bowl.

Wipe the pan clean and add a couple of tortillas to the pan. Add 1 Tbsp cheddar cheese to half of each tortilla. Top each with a Tbsp of the vegetable mixture, then add 1 Tbsp the mozzarella cheese. Fold over and cook on both sides until the cheese is melted. Repeat with all tortillas. Serve immediately.



Tips:
Place on a serving platter with guacamole and sour cream (if tolerated) for dipping.