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Makes 6 servings


  • 1 large sweet potato, peeled and chopped
  • 1 medium onion, chopped
  • 1 Tbsp. water
  • 1 Tbsp. olive oil
  • 1 clove garlic, minced
  • 1 green pepper, chopped
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • ½ lime, juiced
  • 2 tsp. cumin
  • 2 tsp. oregano
  • 1 tsp. chili powder
  • 1 ½ cups shredded cheese
  • 1 cup salsa
  • 2 avocados, pitted, sliced
  • 6 (8") tortillas


In a microwave-safe bowl combine sweet potato, onion and water. Microwave on high for 5 minutes (or until sweet potatoes are soft and easily pierced with fork. Meanwhile, in large skillet, heat oil and garlic and green pepper. Saute until green pepper is tender. Add beans, corn, lime juice and spices. Add potato mixture. Stir until heated through. Remove from heat. Place 1/6 of the mixture on each taco shell and sprinkle with cheese. Top with salsa and avocado.

Nutrition analysis per serving: 250 calories, 6g fat, 10g protein, 44g carbohydrate, 9g fiber, 360mg sodium

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