Vegetarian Tacos

Since we do have some vegetarians joining in on this 5 week challenge, and most of us don't always take in the recommended amount of veggies we need in a day, I was so happy to come across this recipe! I cannot wait to add this one to my family's weekly menu!

I made some changes to the original recipe that I found which I believe was a massive improvement! Happy Cooking!!!


1 (12-oz) package frozen corn kernels

1 (10-oz) package frozen cubed sweet potatoes

1 medium sweet onion, chopped

1 Tbsp ground cumin

1 Tbsp chili powder

2-3 cloves garlic

1 (15 oz) can blackens, drained and rinsed

12 corn tortillas

2 avocados, sliced

1 1/4 Cups crumbled queso fresco

1/2 cup chopped fresh cilantro

Lime Wedges (optional)

1 tbsp avocado oil


  1. Warm avocado oil in a skillet on medium heat, add sweet potatoes and cover with a lid, stirring occasionally so they do not burn, until they have softened, but are not mashed, about 8 minutes

  2. Add corn, onion, garlic cloves, and all seasoning, increase heat to medium-high, cook until onions are clear.

  3. Add beans, cook 4-5 more minutes.

  4. Divide among 6 tortillas. Top with avocados, cheese, and cilantro. Serve with lime wedges, if desired.


Be aware of how much queso and avocado you add to each of your tortillas. A little bit goes a long way and will increase the calories and fats for this meal drastically. While avocados are considered to be extremely healthy, too much of a good thing can be a not so good thing!

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