Recipe by Samantha Scott

An easy, colorful taco night favorite that’s hearty, satisfying, and naturally vegan

These roasted sweet potato soft tacos are the kind of recipe that makes taco night feel both comforting and fresh. Sweet potatoes roast up tender on the inside with lightly crisp edges, seasoned simply and paired with creamy refried beans for a filling, balanced bite. Finished with avocado, onion, and a squeeze of lime, they’re full of flavor without being complicated.

This is an easy, crowd-friendly meal that works just as well for a casual weeknight dinner as it does for sharing with friends. Everything comes together with simple ingredients and minimal prep, making it a reliable go-to when you want something wholesome, colorful, and satisfying. Pair these tacos with your favorite chips and tomato salsa and you’ve got a complete, feel-good meal.

Why You’ll Love This Recipe

• Naturally Hearty and Filling – Sweet potatoes and refried beans make these tacos satisfying without feeling heavy.
• Simple and Flavorful – A short ingredient list delivers big taco-night flavor.
• Easy to Customize – Add your favorite toppings to make each taco your own.
• Perfect for Taco Night – Fun, colorful, and great for sharing.

Roasted Sweet Potato Soft Tacos

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• Author: Samantha Scott
• Total Time: 45 minutes
• Yield: 12 tacos 1x
• Diet: Vegan

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Description

Crispy Sweet Potato Taco Night Favorites

These roasted sweet potato soft tacos are an easy, filling, and naturally vegan option for taco night. Seasoned sweet potatoes are roasted until tender and lightly crisp, then layered with refried beans, avocado, onion, and a squeeze of lime for a simple, flavorful meal everyone will love.

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Ingredients

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For the Tacos:

• 16 oz refried beans (vegetarian black or pinto beans without lard)

• 1 pound sweet potatoes, diced into ¼ to ½ inch pieces

• 1 tablespoon organic olive oil

• 2 teaspoons taco seasoning

• Sea salt and black pepper, to taste

• 12 small soft shell tortillas (corn or flour)

• 1 avocado, peeled, pitted, and sliced or diced

• 1 small white onion, diced into ¼ inch pieces

• 2 limes, halved

Optional Toppings:

• Freshly chopped cilantro

• Plant-based sour cream

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Instructions

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.

2. In a mixing bowl, toss the diced sweet potatoes with olive oil, taco seasoning, and a pinch of salt and black pepper until evenly coated.

3. Spread the sweet potatoes in a single layer on the prepared baking sheet.

4. Roast for 25 to 35 minutes, flipping once halfway through, until tender, cooked through, and lightly browned.

5. While the potatoes roast, warm the tortillas and spread a layer of refried beans down the center of each one.

6. Once the potatoes are done, add a generous scoop on top of the beans.

7. Top with diced onion and avocado. Garnish with cilantro and plant-based sour cream if desired.

8. Serve with lime wedges for squeezing over the tacos.

Notes

Cut sweet potatoes evenly so they roast at the same rate.

Flip the potatoes halfway through for even browning.

Warm tortillas before assembling to keep them soft and pliable.

These tacos are great served family-style so everyone can build their own.

Nutrition info is approximate.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dinner, Tacos
• Method: Roasting
• Cuisine: Mexican-Inspired

Nutrition

• Serving Size: 2 tacos
• Calories: 360kcal
• Sugar: 6g
• Sodium: 520mg
• Fat: 10g
• Saturated Fat: 1.5g
• Unsaturated Fat: 8.5g
• Carbohydrates: 56g
• Fiber: 10g
• Protein: 10g