The Most Incredible Veggie-Packed Sweet Potato Tacos
Step up your Taco Tuesday game with this incredibly flavorful Sweet Potato Tacos. A classic tortilla piled high with sweet potatoes, corn, black beans and your favorite toppings!
Hey, y’all! Do you have a favorite vegetable? For me, it’s hard to pick a favorite. I am a veggie fanatic so it’s really hard for me to pick just one. Asparagus, spaghetti squash, carrots, sweet potatoes and broccoli are all on heavy rotation on our menu. This month I’ve featured recipes that highlight how versatile spaghetti squash is (Cheesy Garlic Spaghetti Squash and Southwestern Spaghetti Squash are two of our favorites!). But spaghetti squash isn’t the only versatile veggie, sweet potatoes are also super fun to work with!
Growing up, we usually only ate sweet potatoes on holidays. Mom would mash them with brown sugar, cinnamon and butter and cover them with toasted marshmallows for a scrumptious sweet potato casserole. Occassionally I would order a sweet potato with a brown sugar butter out at restraunts, but aside from that, we never really ate them.
Ashley’s family grows sweet potatoes in their garden so we have a whole bunch of them tucked away in our pantry. Over the years, I've started playing around with different sweet potato recipes. I've come up with some pretty creative dishes like Sweet Potato Toast, Maple Whipped Sweet Potatoes and Sweet Potato Pad Thai. Sweet potatoes, like spaghetti squash, take on a lot of the flavors of the other foods incorporated in the recipe. You can easily take the flavor profile in any direction you choose, southwestern, Thai, Mexican, you name it, the possibilities are endless!
One of my favorite meals to prepare is Sweet Potato Tacos. Sweet Potato Tacos are a fun combination of cubed sweet potatoes, delicious corn, black beans, and cheese. They can be topped with your favorite taco toppings to create a meal that is out of this world!
2 sweet potatoes, washed, peeled and cubed
2 tsp olive oil
1 tsp cumin
1 tsp chili powder
1 pinch salt and pepper
1 15 oz can black beans, drained and rinsed
1 can corn
Juice of ½ a lime
Toppings: cilantro, onion, cheese, jalapeno, sour cream, salsa, avocado, etc.
Preheat oven to 425 degrees. In a bowl, toss your sweet potatoes with olive oil and spices. Place on a baking sheet and roast for 20 minutes. Toss around halfway through the cooking time.
Coat a skillet with a little bit of olive oil. Add sweet potatoes, black beans and corn to the skillet and cook over medium-high heat for about 5 minutes, stirring regularly.
Add lime juice and stir.
Put mixture on tortillas and serve with your favorite toppings.
I top my sweet potato tacos with pineapple salsa, cheese, cilantro, red onion and avocado. Some other delicious toppings might be sour cream, queso, tomatoes, guacamole, or jalapenos.
Use #mandmcooks on social media so I can see how your dish turned out!