Irresistibly Delicious: Roasted Sweet Potato Tacos You’ll Love

These Roasted Sweet Potato Tacos are a flavorful and healthy meal perfect for busy weeknights.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 tacos

Course: Dinner

Cuisine: Mexican

Calories: 220

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Tacos

2 cups Sweet Potatoes Can substitute with butternut squash.
1 can Black Beans Can replace with pinto, kidney beans, or chickpeas.
1 tablespoon Chili Powder Adjust quantity for desired spiciness; can replace with smoked paprika.
1 teaspoon Cumin No direct substitutes, can reduce for milder flavor.
2 tablespoons Lime Juice Fresh lime juice is ideal.
1/4 cup Cilantro Optional, can substitute with parsley.
8 Tortillas Use corn for gluten-free or flour tortillas.

For Toppings

1 medium Avocado Can use guacamole.
1 cup Mango Salsa Adds sweetness and acidity.
1 cup Shredded Cabbage Red cabbage adds color.

Equipment

Oven
baking sheet
Skillet
Mixing bowl

Method

How to Make Roasted Sweet Potato Tacos

Preheat your oven to 425°F.
Prepare the sweet potatoes by peeling and cubing them into bite-sized pieces. Toss with olive oil, chili powder, and cumin.
Spread the sweet potatoes evenly on a baking sheet and roast for about 25-30 minutes.
Heat black beans in a skillet and mix in lime juice, warming for about 5-7 minutes.
Warm the tortillas in a dry skillet for about 30 seconds per side.
Assemble the tacos with roasted sweet potatoes, black beans, and desired toppings.

Nutrition

Serving: 1tacoCalories: 220kcalCarbohydrates: 36gProtein: 8gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gSodium: 360mgPotassium: 440mgFiber: 7gSugar: 4gVitamin A: 18000IUVitamin C: 25mgCalcium: 60mgIron: 2mg

Notes

Store assembled tacos in an airtight container for up to 2 days. For longer storage, wrap individually and freeze for up to 3 months.

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