Sweet Potato Tacos

Yield: 24 Servings (1 taco )

Yield: 24 Servings (1 taco )

These veggie tacos are uniquely mouthwatering. Roasted sweet potato topped with roasted corn, quinoa, pico de gallo, diced tomatoes, and queso fresco. Serve on flour or corn tortillas.

Step 1

Prepare the corn and jalapeño blend and red quinoa according to package instructions. Add both to a large bowl and chill. Fold in diced tomatoes and chopped cilantro to combine. Reserve cold.

Step 2

In a medium bowl combine chipotle aioli and avocado, mix to desired texture. Reserve cold.

Step 3

Prepare the sweet potatoes according to the package instructions. Keep hot.

Step 4

To assemble tacos; Place a portion of sweet potato in warmed flour or corn tortilla, top with corn and quinoa mix, and queso fresco. Serve with chipotle guacamole on the side.