Sweet Potato Tacos with a Spicy Yogurt Sauce
These hearty 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
- 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
- 1/8 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 0% Greek Yogurt
- 12 Corn tortillas
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.
Tips For Making Sweet Potato Black Bean Tacos
- Cut your sweet potato and carrots into similar sized cubes, so they cook evenly.
- Adjust all of the spices and salt to your tastes -- for a spicier taco, add more taco seasoning and cayenne!
- Try roasting the sweet potatoes instead of sautéing them for a more caramelized flavor.
- Assemble the tacos right before you eat them, so they don't get soggy!
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