Follow these steps for perfect results
sweet potatoes
peeled, cut into 1/2-inch chunks
water
black beans
rinsed canned
Kraft Zesty Italian Dressing
ground cumin
Miracle Whip Original Spread
Sriracha sauce
corn tortillas
warmed
Cracker Barrel Shredded Tex Mex Cheese
pepitas
toasted
Peel and cube the sweet potatoes into 1/2-inch chunks.
Place sweet potatoes and 1 cup of water in a large skillet.
Cover the skillet and cook over medium-high heat for 15 minutes, stirring occasionally until water evaporates and potatoes are tender.
Add rinsed black beans, Italian dressing, and cumin to the skillet.
Mix well to combine all ingredients.
Cook for 5 minutes, stirring occasionally, until heated through.
In a small bowl, mix Miracle Whip and Sriracha sauce until well blended.
Warm corn tortillas.
Spoon the sweet potato mixture into each tortilla.
Top with shredded Tex Mex cheese, toasted pepitas, and the Miracle Whip-Sriracha mixture.
Serve immediately.
Expert advice for the best results
Add a squeeze of lime juice for extra tang.
Top with avocado for added creaminess.
Adjust the amount of Sriracha to your desired spice level.
Everything you need to know before you start
15 minutes
Sweet potato mixture can be made ahead of time.
Serve tacos on a colorful plate with a sprinkle of fresh cilantro.
Serve with a side of Mexican rice and refried beans.
Pairs well with the spice.
Classic pairing.
Discover the story behind this recipe
Fusion cuisine, popular vegetarian option.
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