Ingredients
For the sweet potato puree
- 1 medium sweet potato, peeled and cut into cubes
- 15 mL (1 tbsp) extra-virgin olive oil
- 2 mL (1/2 tsp) fine sea salt
For the spiced beans
- 250 mL (1 cup) rinsed and drained canned chick peas
- 125 mL (1/2 cup) rinsed and drained canned black beans
- 15 mL (1 tbsp) taco spice mix
- 15 mL (1 tbsp) olive or vegetable oil
For the guacamole
- 1 ripe avocado
- 60 mL (1/4 cup) chopped fresh coriander
- 30 mL (2 tbsp) freshly squeezed lime juice
- 2 mL (1/2 tsp) fine sea salt
- Freshly ground black pepper
To assemble
- 4 small corn tortillas
- 250 mL (1 cup) Armstrong Tex Mex Shredded Cheese
- 60 mL (1/4 cup) salsa
- 60 mL (1/4 cup) sliced roasted red bell pepper (about 1/2 a roasted bell pepper)