Sweet Potato Tacos

Total Time Prep: 25 min. Bake: 25 min.
Yield 12 tacos
Test Kitchen Approved
You won't miss the meat in these hearty and flavorful sweet potato tacos. Fluffy flour tortillas layered with refried black beans and seasoned, roasted sweet potatoes are a perfect vegetarian option.

Ingredients

  • 3 medium sweet potatoes, peeled and chopped into 1/2-in. cubes
  • 1/2 cup chopped sweet onion
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon olive oil
  • 1 can (15 ounces) refried black beans
  • 12 flour tortillas (6 inches)
  • 1 medium ripe avocado, peeled, sliced
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 6 lime wedges

Directions

  1. Preheat oven to 400°. In a large bowl, combine first 11 ingredients; toss to coat. Place onto foil-lined baking sheets. Roast until sweet potatoes are fork-tender and crispy on the edges, 25-30 minutes.
  2. Heat refried black beans according to package directions. Divide amongst tortillas. Top each tortilla with roasted sweet potato mixture. Garnish with avocado, red onion, cilantro and lime wedges.

Nutrition Facts

2 tacos: 431 calories, 12g fat (3g saturated fat), 0 cholesterol, 1039mg sodium, 71g carbohydrate (13g sugars, 10g fiber), 13g protein.

Looking for a taco to make on meatless Monday? These sweet potato tacos should do the trick. Cubed tubers and refried black beans make each taco hearty and flavorful. —Megan Taylor, Greenfield, Wisconsin
Recipe Creator

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