Hearty Fall Harvest Tacos

by Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com

Prep Time: 10 minutes Cook Time: 20 minutes Serves: 4

A hearty fall twist on traditional tacos!

Ingredients:

Tacos:

1 large sweet potato, peeled and diced

1 tablespoon olive oil

1 teaspoon chili powder

1 small yellow onion, diced

1.25 pounds ground turkey or chicken

2 cloves garlic, minced

½ cup pure pumpkin puree

½ cup Pace Restaurant Style Bourbon and Apple Salsa

1 (15-ounce) can low sodium black beans

½ cup low sodium chicken broth or water

½ teaspoon cumin

1 teaspoon each kosher salt and black pepper

For serving:

Corn tortillas

Cotija cheese

Pepitas (shelled pumpkin seeds)

Pace Restaurant Style Bourbon and Apple Salsa

Directions:

Preheat oven to 425 degrees F. Line baking sheet with foil and spray with cooking spray.

In a large bowl, toss together diced sweet potatoes with 2 teaspoons oil, ½ teaspoon chili powder and ¼ teaspoon each salt and black pepper. Spread seasoned potatoes onto prepared baking sheet and roast in preheated oven for 15 minutes or until tender.

Meanwhile, heat 1-2 teaspoons oil in a large skillet over medium-high heat. Add onions and saute for 4-5 minutes or until onions become translucent. Add ground turkey and cook, breaking the meat up with a spatula, until cooked through and no longer pink, about 5-6 minutes. Add garlic and cook for an additional 1-2 minutes.

Stir the pumpkin puree, salsa and ½ teaspoon each salt and black pepper into the cooked ground turkey in the skillet. Reduce the heat to low and simmer for 5 minutes, stirring occasionally.

To prepared black beans, heat a small sauce pan over medium heat. Add black beans, chicken broth, ½ teaspoon chili powder, ½ teaspoon ground cumin, and ¼ teaspoon salt and black pepper. Stir to combine. Simmer beans for 5-8 minutes or until heated through.

To serve, warm tortillas and top with ground turkey mixture, roasted sweet potatoes, seasoned black beans, cotija cheese, pepitas and additional salsa.