Sweet Potato Tacos (Printable)
Corn tortillas with spiced roasted sweet potatoes, black beans, fresh veggies, and creamy toppings for a delicious meal.
# Ingredient List:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced (approx. 1.1 lbs)
02 - 1 small red onion, thinly sliced
03 - 1 avocado, sliced
04 - 1 cup cherry tomatoes, quartered
05 - 1 small jalapeño, thinly sliced (optional)
06 - 2 cups shredded lettuce or cabbage
07 - Fresh cilantro, chopped, for garnish
→ Legumes
08 - 1 can black beans, drained and rinsed (14 oz)
→ Tortillas
09 - 8 small corn tortillas
→ Spices & Seasonings
10 - 2 tablespoons olive oil
11 - 1 teaspoon ground cumin
12 - 1 teaspoon smoked paprika
13 - ½ teaspoon chili powder
14 - ½ teaspoon garlic powder
15 - ½ teaspoon salt
16 - ¼ teaspoon ground black pepper
→ Toppings & Sauces
17 - ½ cup sour cream or Greek yogurt (120 ml)
18 - 1 lime, cut into wedges
# Steps:
01 - Set oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, combine diced sweet potatoes and red onion with olive oil, cumin, smoked paprika, chili powder, garlic powder, salt, and pepper until evenly coated.
03 - Spread vegetables in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, stirring halfway, until sweet potatoes are tender and lightly caramelized.
04 - Heat drained black beans over low heat in a small saucepan until warmed through.
05 - Warm corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap in foil and heat in the oven for 5 minutes.
06 - Layer roasted sweet potatoes, red onion, and black beans on each tortilla. Top with shredded lettuce or cabbage, avocado slices, cherry tomatoes, jalapeño (if using), and a dollop of sour cream or Greek yogurt.
07 - Sprinkle chopped cilantro over the tacos and serve with lime wedges.
# Expert Advice:
01 -
- They're naturally vegetarian but hearty enough that no one misses the meat, which means everyone at your table gets something they're excited about.
- The prep is genuinely simple, but the flavors taste like you've been cooking all day with all that beautiful caramelization happening in the oven.
- You can make these for a quick weeknight dinner or impress guests at a casual gathering, and they taste just as good either way.
02 -
- Don't skip warming your tortillas, even though it seems like an extra step. Cold tortillas will crack and ruin the whole experience, while warm ones are forgiving and delicious.
- The sweet potatoes release moisture as they roast, so stirring them halfway is essential to ensure they caramelize instead of steam. Set a timer so you remember.
- Slice your avocado last, right before assembly, otherwise it will oxidize and turn brown and sad. If you do need to prep ahead, toss it with a tiny squeeze of lime to slow browning.
03 -
- Make the spiced sweet potatoes and black beans ahead of time, and store them in the fridge separately. You can assemble fresh tacos in minutes, making this perfect for meal prep or feeding a crowd.
- If your tortillas start drying out, stack them, cover with a damp towel, and they'll steam themselves back to pliability. This trick has saved me more times than I can count.