Sweet Potato Tacos are healthy and delicious! This vegan taco recipe with roasted sweet potatoes and 2 flavor options is a family favorite!
Prep Time10 minutesmins
Cook Time20 minutesmins
Course: Main Course
Cuisine: Healthy, Mexican, Vegan
Keyword: Sweet Potato Tacos
Servings: 4
Author: Christi
Ingredients
Roasted Sweet Potatoes:
2mediumsweet potatoes peeled and cut into bite-sized pieces.
2tablespoonsolive oil
salt and pepperto taste
Black Bean and Corn Mix:
15oz. canblack beans rinsed and drained
15oz. cancornyou can also use thawed frozen or fresh corn.
3/4cupred onion finely chopped
1tablespoonolive oil
1tablespoongarlic minced or finely chopped
1teaspoonchili powderyou can add more to taste
Garnish:
1avocado chopped or sliced
2limescut into wedges for serving
2tablespoonsfresh 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.