Description
My Seasoned Sweet Potato Tacos are packed with tons of flavor and perfect for your next, vegetarian, taco night! These sweet potato tacos with black beans and cheese are hearty and filling, with each serving containing almost 20 grams of protein. Serve tacos with a side of chips and dip, or salad for a dinner that the whole family will love.
Ingredients
Scale
- 2 large sweet potato, peeled and diced (about 5–6 cups once diced)
- 1 1/2 tablespoons avocado oil, or favorite oil
- 2 teaspoons paprika
- 1 1/2 teaspoons cumin
- 1 teaspoon granulated garlic
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt, or more if needed
- 1/4 teaspoon black pepper
- 8 corn tortillas, I like to warm mine a little bit on the stove before using, but that’s an optional step
- 1 cup refried beans, black or pinto
- 1 cup shredded cheese, your favorite kind
- Taco toppings: avocado, cilantro, hot sauce, lettuce, tomato, sour cream, salsa, etc…
Instructions
- Pre-heat oven to 425 degrees F. Line a large baking sheet with parchment paper and set aside. Peel sweet potatoes and dice them into bite sized pieces. Place sweet potatoes into a large pot and cover with cold water, add a big pinch of salt, if desired. Bring water to a boil and boil until sweet potatoes are just fork tender, about 10 minutes. Drain sweet potatoes well and pat dry if needed. I just let mine sit in the colander, in the sink, for a few minutes to make sure all the water has drained off.
- Heat a large skillet over medium heat and add oil. Once oil is hot, add in the sweet potato, all of the spices and the salt and pepper. Stir everything together well, until all the sweet potato pieces are coated with oil and spices. Use your spatula to lightly press down the sweet potatoes, into a single layer, and let cook for 4-5 minutes and then flip. Cook sweet potatoes another 4- 5 minutes, until they are golden brown and a little crispy.
- Place corn tortillas on the parchment lined baking sheet and spread each one with 2 tablespoons refried beans. Next, top with 2 tablespoons shredded cheese and then about 1/3-1/2 cup of the seasoned sweet potatoes. Place in the pre-heated oven and bake until cheese is melted, about 5-7 minutes. Remove from the oven, let cool for a few minutes, top with your favorite toppings and enjoy!
Notes
Recipe makes about 8 tacos, with 2 tacos per serving
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner, Vegetarian
- Method: Oven, Stovetop
- Cuisine: American
