Not your everyday taco, but quite good really. It's a healthy option and can easily be vegan, just don't top them with Queso Fresco.
6 leaves swiss chard, stem removed
1 cup spinach leaves
1/2 jalapeno, roughly chopped
3 cloves garlic, roughly chopped
1 Tbsp hot sauce of your choice
1/4 cup toasted pine nuts
1/4 cup olive oil
coarse salt and frshly ground pepper
1-2 Tbsp olive oil
1 sweet potato, cut into medium pieces, diced
1 can beans of your choice, drained
2 tsp cumin
2 tsp chili powder
1/2 tsp salt
8 white corn tortillas
1/2 cup tomato, diced
1/2 avocado, diced
lime and cilantro for garnish
coarse salt and freshly ground pepper
1/3 cup queso freso, crumbled (optional)
Preheat over to 400 degrees F.
On a rimmed baking sheet toss the diced sweet potato with oil, 1 tsp. chili powder, 1 tsp cumin, and salt and pepper to taste. Roast for 30 min, turning twice.
While the potato roasts, blend Swiss chard, jalapeno, garlic, hot sauce and pine nuts in a food processor. Season with salt and pepper. Pulse. While pulsing add 1/4 cup olive oil. Set aside.
Place beans into a small saucepan and heat over medium/low.
On a small skillet, toast tortillas until you get browning.
Layer ingredients into tortilla; beans, sweet potato, tomatoes, pesto, avocado, cilantro, fresh squeezed lime juice, and queso freso (optional). Enjoy!