Sweet Potato and Chickpea Tacos

Tacos are a great way to get your Little Chef involved in the kitchen and excited to make healthier choices as well. We love these quick vegetarian chickpea tacos as a weekday dinner.
INGREDIENTS:
FILLING
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1 TBS OLIVE OIL
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1 CUP SWEET POTATO, SMALL DICED
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1- 15 OZ CANNED CHICKPEAS, RINSED AND DRAINED
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1/2 CUP RED BELL PEPPER, DICED
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1/2 CUP ONION, DICED
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2 GARLIC CLOVES, FINELY MINCED
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1 TSP CHILI POWDER
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1/2 TSP GROUND CUMIN POWDER
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1/2 TSP SMOKED PAPRIKA
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SALT AND PEPPER TO TASTE
6 CORN TORTILLAS
DIRECTIONS
PREHEAT A LARGE PAN OVER MEDIUM HEAT. ADD OLIVE OIL AND SWEET POTATOES. COOK FOR 3-5 MINUTES, STIRRING EVERY FEW MINUTES. ADD REMAINING INGREDIENTS AND ABOUT 1/4 CUP WATER. REDUCE HEAT TO LOW AND COVER. COOK UNTIL POTATOES ARE TENDER. SERVED BEST WITH CABBAGE SLAW MIX AND TOASTED CORN TORTILLAS.
*TIP: CUT SWEET POTATO TO THE SAME SIZE AS THE CHICKPEA BEANS SO THEY COOK QUICKLY AND EVENLY.
*optional: add shredded cabbage and red onion as a crunchy topping.