Sweet Potato and Mexican Squash Taco’s

These were delicious, sweet and savory. Packed with all the nutrition that our little boogers need and will keep us satisifed all night.

What you need:
1-2 sweet potato
1-2 Mexican squash
Corn Tortilla
Non-Fat Greek yogurt (in place of sour cream)
1 Avocado
pinch of salt, pepper, and chili powder

In a cast iron skillet saute your peeled and diced sweet potato and diced Mexican squash in olive oil and your spices for about 2 min, then transfer to the oven at 350 for about 15min or until the sweet potatos are done.
Steam your corn tortilla and mash your avocado, assemble everything the way you like it and enjoy!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s