Sweet Potato Tacos
Healthy vegetarian Sweet Potato Tacos filled with roasted sweet potatoes, black beans, corn, and avocado are delicious and perfect for Taco Tuesdays!
Servings: 4
Ingredients
Roasted Sweet Potatoes:
- 2 medium sweet potatoes peeled and cut into bite-sized pieces.
- 2 tablespoons olive oil
- salt and pepper to taste
Black Bean and Corn Mix:
- 15 oz. can black beans rinsed and drained
- 15 oz. can corn you can also use thawed frozen or fresh corn.
- 3/4 cup red onion finely chopped
- 1 tablespoon olive oil
- 1 tablespoon garlic minced or finely chopped
- 1 teaspoon chili powder you can add more to taste
Garnish:
- 1 avocado chopped or sliced
- 2 limes cut into wedges for serving
- 2 tablespoons fresh cilantro chopped
- tortillas flour or corn
Instructions
Sweet Potatoes:
- Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with foil and spray with nonstick cooking spray. Wash your potatoes, then peel and cut them into bite-sized pieces.
- Toss or drizzle the sweet potatoes with 2 tablespoons of olive oil and put them on the prepared baking sheet in a single layer. Sprinkle them with salt and pepper. Note: You can also sprinkle the sweet potatoes with a little chili powder to add more flavor before roasting.
- Bake at 425 degrees Fahrenheit, on the center rack, for 20 - 25 minutes, stirring halfway through. During the last 10 minutes of baking, start making the beans and corn.
Black Beans and Corn:
- While the sweet potatoes are in the oven, during the last 10 minutes, prepare the bean and corn mixture.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Saute the chopped onion for about 5 minutes, or until tender. Add the minced garlic to the pan and stir for 30 seconds.
- Add the chili powder, drained black beans, and corn to the pan and cook for about 2 - 3 minutes. Add the roasted sweet potatoes and chopped cilantro to the pan and stir to combine then remove from heat.
Build your tacos:
- You can use warm flour or corn tortillas. Spoon the sweet potato and black bean mixture onto the tortillas. Add the chopped or sliced avocados. Finally, add any additional toppings that you would like such as cheese, cilantro-lime crema or anything else you might like. Serve immediately with fresh lime wedges for squeezing over your tacos.
Notes
For a different variation, you can also use my recipe for roasted sweet potatoes that are made with cinnamon and honey.