-
- Prep
- 15 min
-
- Total
- 35 min
-
- Serving
- 12 tacos
Ingredients
- 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
Directions
- 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.
In this recipe
Crumbles
Montchevre® Crumbled Goat Cheese has a beautiful tang and freshness making it perfect for sprinkling on top of salads, pasta dishes, sandwiches or as a pizza topping.
Keep On Cooking
- Prep
- 10 min
- Total
- 0 min
Basil Whipped Goat Cheese
- Prep
- 20 min
- Total
- 15 min
Goat Cheese Pasta Salad
Summery and fresh, this pasta salad gets upgraded with our creamy goat cheese.
- Prep
- 10 min
- Total
- 15 min
