- Sweet Potato
- Yellow Onion
- 1/3 Avocado
- Mozzarella Cheese
- Corn Tortillas
- Olive Oil
- Minced Garlic
I don’t want to say how much of anything – because you measure this *ish* with your heart.
First cut the sweet potato and the onion. Keep the skin on! Get the sweet potatoes in a microwave-safe bowl with some water to cover and then nuke it in the microwave to soften them.
Saute the onion in olive oil with some garlic. Add the sweet potatoes and saute until browning. Toss spinach on top and let shrink. Cover in oregano and then set aside.
A couple of choices here: I like to make the corn tortillas and mozzerella into some quesadillas and then put them under the potato/onion concoction. Pictured, put the corn tortillas flat on a cooling pan, let the mozz chese melt on them and then add the mixture, and fold over into a taco.
Cut the 1/3 of the avocado and slip inside the tacos or on top.
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