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Sweet Potato Tacos

Savory Sweet Potato Tacos with Crunchy Slaw Delight

These Sweet Potato Tacos are a quick, delicious vegetarian option that combines roasted sweet potatoes with zesty spices, topped with crunchy slaw.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tacos
  • 2 medium Sweet Potatoes diced
  • 2 tbsp Extra-virgin Olive Oil
  • 1 can Black Beans drained and rinsed
  • 8 pieces Corn Tortillas
For the Toppings
  • 4 oz Goat Cheese optional
  • 1 cup Red Cabbage shredded
  • 1/4 cup Cilantro chopped
  • 2 tbsp Lime Juice
  • 1/2 tsp Kosher Salt

Equipment

  • Oven
  • bowl
  • Skillet
  • sheet pan
  • Parchment Paper

Method
 

Step-by-Step Instructions for Sweet Potato Tacos
  1. Preheat your oven to 375°F (190°C) and line a sheet pan with parchment paper.
  2. In a large bowl, combine diced sweet potatoes with olive oil and taco seasoning. Mix well and spread on the sheet pan. Roast for about 25 minutes, stirring halfway through.
  3. Prepare the crunchy slaw by mixing shredded red cabbage, cilantro, lime juice, and salt in a bowl. Allow it to sit for about 10 minutes.
  4. Combine roasted sweet potatoes with black beans in a bowl, mixing gently to maintain the sweet potatoes' shape.
  5. Warm corn tortillas in a skillet, then fill with sweet potato and black bean mixture. Top with slaw and goat cheese or avocado if desired.

Nutrition

Serving: 1tacoCalories: 250kcalCarbohydrates: 40gProtein: 8gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 300mgPotassium: 500mgFiber: 8gSugar: 3gVitamin A: 12000IUVitamin C: 30mgCalcium: 100mgIron: 2mg

Notes

For best texture, assemble tacos just before serving. Leftovers can be stored in the fridge for up to 3-4 days.

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