Better Than Taco Bell Spicy Sweet Potato Soft Tacos

There was a time in my life where I got Taco Bell at least three times a week. My order ranged from two spicy potato soft tacos with a beefy 5-layer burrito to a chicken quesarito with a cheesy roll-up. Taco Bell used to be my vice. In high school, we had one right down the street so it would always be my go-to after school snack. I think back to these days, and I shutter. I am astonished at how I ate all of that food–and most of the time, it was before a 2 hour dance rehearsal. CRAZY!!Fast forward a few years and here we are. My diet has shifted dramatically since the early high school days and honestly, I'm happy about it. Although I am only 19, and I could probably eat all of the fast and processed food, I'm glad that I have begun to develop a more mature and nutritious palate.Although I try and eat healthier foods now, I will never turn down a good taco. Fish tacos, veggie tacos, I think I could eat tacos every day and never get tired of them. These tacos don't quite taste like Taco Bell's Spicy Potato Soft Tacos but they are MUCH more nutritious and flavorful. Plus, you won't feel guilty about eating the third...or fourth taco.This recipe uses fresh corn tortillas, spicy roasted sweet potatoes, a black bean and quinoa mixture, avocado mash, and a zesty California salsa made in the VITAMIX (my family got a Vitamix today and I kid you not, we have already made three different things in it within 3 hours of buying it. Thanks, Dad :) ).[recipe][recipe title= "Better Than Taco Bell Spicy Sweet Potato Soft Tacos" servings="4" time="1hr 30mins" difficulty="easy" description="A nutritious, and delicious take on Taco Bell’s Spicy Potato Soft Tacos VEGAN/GF”/][recipe-notes]Note: To make Gluten Free, use GF tortillas or lettuce/cabbage leaves as taco shells[/recipe-notes][recipe-ingredients]- 1 large sweet potato, cubed- 1 cup quinoa (uncooked)- 1 can black beans- corn tortillas- ¼ yellow onion- fresh salsa (Vitamix California Salsa Recipe)- ½-1 avocado- 1 lime- 1 tbsp olive oil- 1 cup vegetable broth- Spices (I used salt, pepper, cayenne, and cumin)[/recipe-ingredients] [recipe-directions]1. Preheat oven to 400 degrees. Cube sweet potato, place in tray and cover with olive oil and spices. Bake for 30-40 minutes or until golden and slightly crisp. Continue to flip as cooking.2. Cook quinoa according to directions3. Chop onion and cook down in a pan. Once translucent, add in vegetable broth and drained black beans. Simmer for about 20-30 minutes.4. When quinoa is cooked all the way through, drain the liquid in the black beans and add in quinoa. Add juice from ½ lime to the quinoa and black bean mixture and set aside.5. Mash avocado and heat up your tortillas.6. Assemble tacos and enjoy![/recipe-directions][/recipe]