Spicy Steak & Sweet Potato Taco’s

Taco – tortilla + sweet potato cubes = a gluten-free alternative

These are SO delicious its scary. I cautioned my husband that they weren't going to be the TRADITIONAL TACO he is used to which then made him a bit leary. But after just 1 bite, he was hooked. The filling combination is fresh & delightful and they are so flavorful! Sometimes recipes need a new twist to them so that they are exciting again and that's what this is. I will be making these again & again into the future!

Ingredients

• 1 pound Steak strips, cut into 1in pieces (cut for pan frying)
• 1 TBS cumin
• ½ TBS chili powder
• ¼ TBS cayenne pepper
• ½ cups Tomato Sauce
• 1 can (15 Oz. Can) Black Beans, Drained
• 1 Jalapenos pepper
• 4 cups Sweet Potatoes, Peeled And Cut Into 1/2-inch Cubes
• 2 Tablespoons Butter
• ½ teaspoons Salt
• 1-½ cup Chopped Fresh Spinach
• 1-½ cup Shredded Cheddar Cheese
• Sour Cream, Salsa, And/or Guacamole For Garnish

Preparation:

Preheat oven to 425ºF.

Season then brown the steak in a skillet over medium-high heat. Stir in tomato sauce, and black beans. Set aside.

To assemble packets, spray the foil with non-stick spray. Place 1 cup sweet potato cubes in the center of each piece. Top with a small piece of butter (about 1 teaspoon), 1 jalapenos slice and a pinch or two of salt. Sprinkle some chopped spinach over the sweet potatoes, followed by about 1/3 cup of meat mixture and a  GOOD sprinkle of cheese. Fold the sides in, then bring the top and bottom ends of the foil together in the center and fold, sealing the packet.

Repeat with remaining ingredients, placing the packets on a rimmed cookie sheet. Bake for 25–30 minutes, until the sweet potatoes are tender.

Cook your 'Tortilla Land' tortillas at the very end so they are fresh and warm, and fill them with your taco mixture.

Serve with chips, sour cream, salsa, and/or guacamole. Makes 6 servings.

ENJOY!

Heather