Sweet Potato Taco Bowls
Click here to watch the step-by-step video
Ingredients:
- 2 -3 TBS CMM Taco Seasoning
- 1 lb sweet potatoes, peeled and chopped into 1-2" cubes (approx.)
- 1 tbsp olive oil
- 1 lbs extra lean ground beef
- 1 14 oz can black beans, drained and rinsed
- 1 cup corn
- 1 pint cherry tomatoes, halved OR 2 large tomatoes chopped
- 1 medium avocado, sliced
- Preheat oven to 400° F.
- In a small bowl mix together chili powder, paprika, cumin, salt, oregano, garlic power, onion powder, and cayenne pepper (if using).
- Toss sweet potatoes pieces with vegetable oil and half the seasoning mixture from the small bowl, about 2 tablespoons. Bake for 15-20 minutes until tender and cooked through.
- Meanwhile, cook beef over medium-high heat for about 5-7 minutes until cooked through. If necessary, drain any large quantities of fat from skillet, leaving about 1 tablespoon. Add beans, fresh corn (if using kernels from a cob) and remaining seasoning mixture from the small bowl. Toss to fully coat beans and beef with seasoning. Continue to cook until beans and corn are heated through.
- To serve either place all ingredients in separate dishes for family style serving or make individual bowls before serving table.
- Serve with any desired optional garnishes (sour cream, jalapeños, sliced green onion, chopped cilantro leaves, lime slices, crumbles feta, etc.).