Sweet Potato and Spinach Tacos

November 9th, 2016
Ingredients
  • 1 1/2 Tbsp olive oil
  • 1 cloves garlic, minced
  • 24 oz fresh baby spinach
  • 1 large (8-oz) sweet potato, peeled and diced
  • 1/4 tsp cumin
  • 1/4 tsp ground black pepper
  • 4 Tbsp water
  • 1 cup cooked chicken, shredded
  • 4 (6-inch) corn tortillas, heated
  • 4 tsp light sour cream
  • 1/2 cup pico de gallo (purchased)
Instructions
  1. In a large nonstick pan, heat the oil over medium heat. Add the garlic and sauté for 30 seconds. Add the spinach and sauté for 3 to 4 minutes.
  2. Add the sweet potato, cumin, black pepper, and water to the pan. Sauté for 2 minutes. Cover, reduce the heat to low, and cook for 8 minutes.
  3. Add the chicken to the pan and mix to incorporate. Sauté for 2 minutes.
  4. Fill each tortilla with 1/4 of the chicken and sweet potato mixure. Top with 2 tsp of sour cream and 2 Tbsp of pico de gallo.