Sweet Potato Tacos
If you’re looking for a satisfying, nutritious, and quick 30-minutes meal, these Sweet Potato Tacos are it! They’re packed with hearty roasted sweet potatoes, protein-rich refried black beans, and warm spices, all wrapped up in soft corn tortillas and topped with a creamy, spiced yogurt sauce.
Servings: 12 tacos
Calories: 160kcal
Ingredients
- 1 Tbsp extra virgin olive oil
- 1½ sweet potatoes cut into small cubes
- 2 carrots diced
- 1 red onion diced
- cilantro diced (it’s a garnish, so use as much as you like)
- 3 tsp chili powder
- 2 tsp paprika
- 1½ tsp ground cumin
- ⅛ tsp cayenne pepper optional, if you like it spicy
- 5 cloves garlic minced
- 15 oz refried black beans 1 can
- 4 tsp Taco seasoning divided
- ½ tsp salt more to taste
- 6 oz low fat Greek yogurt
- 12 soft corn tortillas
Instructions
- Cut up your veggies: sweet potatoes, onions, and carrots. Meanwhile, heat the black beans over low heat and add 2 tsp taco seasoning (or to taste - the more you add, the spicier it will be).
- Saute the onions, carrots, sweet potatoes in olive oil over medium heat. Add in the garlic, chili powder, cumin, paprika, salt, and cayenne if you’re using it. Let the mixture cook until the potatoes are soft. (If you want it to cook quickly, cover the pan and just stir every couple minutes)
- While the veggies are cooking, chop your cilantro and set aside.
- Prepare your yogurt sauce. Empty the Greek Yogurt into a bowl, and stir in 2 tsp of taco seasoning (taste it periodically to make sure it’s achieved the spice level you want). Add 1-2 Tbsp water to thin out the yogurt mixture (the more water you add, the thinner it will get). Mix everything together until the yogurt is smooth.
- Begin assembling your tacos! Heat up your corn tortillas, and on each tortilla put: 2-3 Tbsp refried black beans, 1/3 cup of the veggie mixture, 1-3 Tbsp of the yogurt mixture (depending on how much sauce you want), and a sprinkle of cilantro.
Notes
- My #1 Secret Tip for making these tacos absolutely delicious is to roast the sweet potatoes instead of sautéing them, I discovered this trick one night when I had extra time, and the caramelized edges and creamy centers made the tacos taste even better than usual!
- Chop Evenly: I always chop the sweet potatoes and carrots evenly, so everything cooks at the same pace.
- Adjust Spices to Taste: I recommend adjusting the taco seasoning and cayenne to match your spice preference or try my favorite homemade taco seasoning; it’s tastier and budget-friendly too.
- Assemble Fresh: I’ve found the tacos taste best when assembled right before eating. Nobody loves a soggy tortilla.
- Don’t Overfill: I usually avoid overfilling my tacos, it can get messy fast! Instead, I just make extra tacos or turn leftovers into a delicious taco bowl.
Nutrition
Serving: 1taco | Calories: 160kcal | Carbohydrates: 29g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 149mg | Potassium: 363mg | Fiber: 6g | Sugar: 3g