Recipe + Photos by Samantha Scott

This recipe is a great addition to your taco dinner night. Easy to make, they are naturally vegan, filling and so delicious. Pair with your favorite chips and tomato salsa.


  • 16 oz refried beans – look for vegetarian black or pinto beans to avoid animal lard ingredients
  • 1 pound sweet potatoes – diced into ¼ to ½ inch pieces
  • 1 tablespoon organic olive oil
  • 2 teaspoons taco seasoning
  • Sea salt & pepper to taste
  • 12 small soft shell tortillas – corn or flour
  • 1 avocado – peeled, pitted and diced into chunks or slices
  • 1 small white onion – diced into ¼ inch pieces
  • 2 limes – cut in half – reserved for topping finished tacos


  • Freshly chopped cilantro
  • Plant-based sour cream


  • Heat the oven to 425F. Line a baking sheet with parchment paper.  In a mixing bowl, toss the diced sweet potatoes with the organic olive oil, taco seasoning and a pinch of salt and black pepper until combined. In an even layer, spread the coated  sweet potatoes out on the prepared baking sheet. Bake for 25-35 minutes — flipping once halfway through, until the potatoes are tender, cooked through and starting to brown.
  • While the potatoes are roasting, fill the center of each tortilla with a layer of refried beans. Once potatoes are fully cooked, on each tortilla, add a layer of potatoes on top of the refried beans. Top each taco with a sprinkle of diced onion and avocado. If you choose, garnish them with cilantro, plant-based sourcream and serve with a lime wedge.