Sweet Potato and Mango Tacos

I love buying sweet potatoes in bulk but I can only find bags or boxes of them from November to Early February then I just see them available to buy one at a time the rest of the year.

So that means that we eat a lot of sweet potatoes this time of year.  We love them! I had a fun time throwing together these tacos the other night and even surprised myself at how tasty they were.  I made a bunch and there were not any leftovers.

I didn't have any fresh mango so I just got some of the frozen chunks of mango out of the freezer, put them in a bowl and let them thaw a bit then cut them into smaller pieces. It worked great and tasted nearly as good as fresh.

I used cooked chickpeas for the beans because that is what I had cooked up and in the fridge already but I think next time I will try cooked black beans. I think pinto would be good too or even kidney.....you could probably just choose your favorite kind of cooked bean.

For sure an instant favorite filled with lots of healthy ingredients that I'm sure you could mix and match using what you have on hand.

Sweet Potato and Mango Tacos

2 Tablespoons coconut oil
2 large sweet potatoes, peeled and diced
1/2 onion, chopped
2 cups cooked chickpeas, black beans or other favorite bean
1 cup frozen corn
3-4 cups chopped baby kale
2 Tablespoons Taco Seasoning
1 teaspoon chili powder
2 teaspoons Real Salt (or to taste)
1/2 teaspoon cumin
1-2 limes
12-24 (depending on size) corn tortillas, cooked how you like them (we warm ours in a frying pan with a little coconut oil)
2 mangoes peeled and diced or 2 cups frozen chunks, thawed and diced
1 jalapeno, finely chopped
4 green onions, thinly sliced
1 small bunch cilantro, chopped
Brown Rice, cooked
Cheezy Sauce (optional)
Ranch Dressing (optional)

If you don't have your rice cooked you will want to get that going first.

In large frying pan saute sweet potatoes and onion until sweet potatoes are crisp tender (about 8 minutes). Be sure not to over cook you don't want them to end up mushy. Next add beans, corn and seasoning. Cook until just warm them add the kale and the juice of 1/2 to a whole lime. Cook just until kale is wilted.

While mixture is cooking you will also want to be warming up your tortillas.

In medium sized bowl stir together the mango, jalapeno, green onion, cilantro and juice from 1/2 of lime, you may add some lime zest too if desired. Salt to taste.

In your corn tortilla place a little cooked brown rice. Top the rice with cheezy sauce if desired then heap on the sweet potato mixture and mango salsa. Top with ranch dressing or other favorite topping. Enjoy!