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How to Make Sweet Potato Tacos - A Step-by-Step Guide

Tacos are a beloved meal in many households, with their endless possibilities and customizable ingredients. And if you're looking to switch up your taco game, why not try something different with these delicious sweet potato tacos? Filled with flavorful and hearty sweet potatoes, these tacos are a perfect vegetarian option that will satisfy even the most meat-loving taco enthusiasts.

Sweet potatoes are not only delicious, but they are also packed with nutrients, making them a great ad...

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Ingredients

  • 2 sweet potatoes, quartered lengthwise
  • 3 ¼ tablespoons olive oil, divided
  • 1 ¼ teaspoons cayenne pepper, divided
  • ½ teaspoon salt
  • ¾ teaspoon smoked paprika, divided
  • ¼ teaspoon ground black pepper
  • ½ cup pumpkin seeds
  • salt and ground black pepper to taste
  • 2 (16 ounce) cans black beans, drained and rinsed
  • ½ tablespoon ground cumin, or to taste
  • 1 teaspoon chili powder
  • ¾ lime, juiced, divided
  • 6 ounces vegan sour cream
  • 1 bunch fresh cilantro, finely chopped, divided
  • 1 teaspoon paprika
  • 12 (6 inch) white corn tortillas

Information

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Servings: 6
  • Yield: 6 tacos

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Cut sweet potatoes into 25 to 40 smaller French fry-shaped pieces.
  • Place sweet potato pieces in a bowl. Coat with 2 tablespoons olive oil. Add 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt, 1/4 teaspoon smoked paprika, and 1/4 teaspoon black pepper. Mix until sweet potatoes are evenly coated; transfer to a large baking sheet.
  • Place pumpkin seeds into the same bowl. Add 1/4 tablespoon olive oil; season with salt and pepper. Spread pumpkin seeds onto a small baking sheet.
  • Place sweet potatoes and pumpkin seeds in the preheated oven. Bake pumpkin seeds for 2 minutes; remove and let cool. Bake potatoes, flipping halfway through, about 15 minutes.
  • Meanwhile, heat 1 tablespoon olive oil in a large saucepan over medium heat. Add black beans, cumin, chili powder, 1/2 teaspoon smoked paprika, a small squeeze of lime juice, and salt and pepper to taste. Stir to combine. Cook until heated through, 5 to 7 minutes.
  • Combine vegan sour cream, remaining lime juice, 2 tablespoons cilantro, regular paprika, 1 teaspoon cayenne pepper, and salt to taste. Whisk until sour cream flavor is mostly gone and lime-cilantro taste is dominant but not overpowering.
  • Warm tortillas in pairs in the microwave, 15 to 20 seconds.
  • Place 2 spoonfuls of beans onto each pair of warmed tortillas. Add 4 sweet potato pieces, a spoonful or two of sour cream mixture, some pumpkin seeds, and some cilantro.

    • Nutrition

    512 cal.

    • Total Fat: 20g
    • Saturated Fat: 4g
    • Sodium: 1021mg
    • Total Carbohydrate: 70g
    • Dietary Fiber: 17g
    • Total Sugars: 3g
    • Protein: 17g
    • Vitamin C: 11mg
    • Calcium: 130mg
    • Iron: 6mg
    • Potassium: 901mg

    Categories

    Vegetarian recipes
    Mexican recipes
    Healthy recipes
    Easy recipes
    Quick recipes