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.
Ingredients
For the Tacos:
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16 oz refried beans (vegetarian black or pinto beans without lard)
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1 pound sweet potatoes, diced into ¼ to ½ inch pieces
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1 tablespoon organic olive oil
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2 teaspoons taco seasoning
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Sea salt and black pepper, to taste
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12 small soft shell tortillas (corn or flour)
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1 avocado, peeled, pitted, and sliced or diced
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1 small white onion, diced into ¼ inch pieces
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2 limes, halved
Optional Toppings:
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Freshly chopped cilantro
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Plant-based sour cream
Instructions
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Preheat the oven to 425°F. Line a baking sheet with parchment paper.
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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.
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Spread the sweet potatoes in a single layer on the prepared baking sheet.
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Roast for 25 to 35 minutes, flipping once halfway through, until tender, cooked through, and lightly browned.
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While the potatoes roast, warm the tortillas and spread a layer of refried beans down the center of each one.
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Once the potatoes are done, add a generous scoop on top of the beans.
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Top with diced onion and avocado. Garnish with cilantro and plant-based sour cream if desired.
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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.
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