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
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
Add corn, onion, garlic cloves, and all seasoning, increase heat to medium-high, cook until onions are clear.
Add beans, cook 4-5 more minutes.
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!