Sweet Potato Tacos
These hearty and flavorful sweet potato tacos are loaded with refried black beans, veggies, and topped with a spicy Greek Yogurt taco sauce. They’re gluten-free, easily made vegan, healthy, delicious, and super family-friendly! The best part? They’re ready in just 30 minutes!
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
-
- Chop Veggies Evenly: Cut your sweet potato and carrots into similar sized cubes, so they cook evenly.
- Modify Spices To Your Preference: Adjust all of the spices and salt to your tastes—for a spicier taco, add more taco seasoning and cayenne! You can also make your own taco seasoning at home using this Old El Paso taco seasoning recipe - it’s cheaper and more flavorful than store bought!
- Roast The Sweet Potatoes: Try roasting the sweet potatoes instead of sautéing them for a more caramelized flavor. Simply add them in a single layer to a prepared baking sheet (a large baking sheet or sheet pan with parchment paper) and bake until soft and lightly browned. You can prepare the other parts of the roasted sweet potato tacos while the sweet potatoes roast. Alternatively, cook them in an air fryer, in an Instant Pot, or even in foil packets on the grill!
- Build Right Before You Eat: Assemble the tacos right before you eat them so they don’t get soggy!
- Don’t Overfill The Tacos: All those flavors are so yummy, but a taco that’s too full ends up being more of a mess on your hands and your plate. Just make a few more tacos, or add the taco fillings to a bowl, cut the tortillas into triangles or strips, and bake until crispy for a fun 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