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1 pound of peeled and extra-large diced sweet potatoes
1 packet of taco seasoning
3 tablespoons of oil
12 corn or flour taco shells
1 cup of heated corn kernels
1 cup of heated black beans
1 cup of cooked long grain rice
1 cup of pre-made guacamole
½ cup of Montchevre Goat Cheese Crumbles
¼ chopped fresh cilantro
Preheat the oven to 425°.
Combine the potatoes, seasoning, and oil in a large bowl until combined and then spread out evenly on a cookie sheet tray lined with parchment paper.
Bake in the oven for 15 to 20 minutes or until lightly browned and tender.
To Serve: Evenly layer each taco with cooked sweat potatoes, corn, black beans, rice, guacamole, goat cheese crumbles, and cilantro, and serve.