Make these easy Roasted Sweet Potato Tacos as a healthy, fast, and affordable weeknight meal that can be easily customized for everyone in the family. So good!!
Sweet Potato Tacos
I’m a huge fan of sweet potato paired with Mexican flavors and this easy vegetarian taco recipe is one of my family’s Tuesday night favorites. I love that the filling roasts together on a baking tray, that the ingredients are super budget-friendly, and that the components of the meal are so easy to combine in different ways to please everyone at my table—baby and toddler on up.
Ingredients in Roasted Sweet Potato Tacos
To make this easy family dinner, you’ll need:
- Chickpeas
- Sweet potatoes
- Onion
- Olive oil
- Salt
- Cumin
- Tortillas
- Salsa, shredded cheese, shredded lettuce, sour cream, hot sauce (optional)
TIP: You can use canned chickpeas (also called “garbanzo beans”) or cook them from dry. Both work!
How to Make Roasted Sweet Potato Tacos Step-by-Step
Here’s a look at the easy process involved in making this recipe. Scroll down to the bottom of the post for the full recipe.
- Peel and dice the sweet potato. Peel and cut the onion into slices. Drain and rinse the chickpeas if using canned.
- Toss the sweet potato, onion, and beans with oil and spices.
- Roast until soft.
- Serve with tortillas and favorite taco toppings.
TIP: You can make the filling up to 3 days ahead and warm to serve at meal time.
Family Style Vegetarian Tacos
I typically serve the elements of this meal—including the filling, warmed tortillas, and any toppings—in bowls set in the center of the table. This way, everyone can decide which foods they want on their plates, which I’ve found to be a very simple way of increasing the likelihood that my family is happy with the meal.
TIP: Learn more about family-style meals here.
What’s the best way to warm tortillas?
My favorite way is to dampen two paper towels or a thin, clean kitchen towel completely with water. Squeeze to get the excess out. Wrap around a stack of tortillas (I usually do 8-10 at a time) and fold to cover as if you were wrapping a package. Heat in the microwave for about a minute, turning over halfway through. Wrap in a dry, clean kitchen towel to keep warm at the table.
Best Tips for Making the Sweet Potato Tacos
- If using canned beans, drain and rinse them in a colander to remove any excess salt and liquid.
- You can make the filling up to 3 days ahead and warm to serve at meal time.
- Serve the elements of the meal deconstructed for younger kids to make it easier to eat.
- Serve with the taco toppings that your family likes best.
- Add a simple side of warmed frozen corn or sliced fruit if desired.
- Try butternut squash or carrot in place of the sweet potato if desired.
- Use corn or gluten-free tortillas to make this recipe gluten-free.
- Skip the cheese to make this recipe dairy-free.
- You can also mash the filling or blend it in a food processor until it resembles refried beans and spread that onto tortillas for the kids. (It will stick to the tortillas and be easier to eat than a traditional taco.)
- Store any leftovers in an airtight container in the fridge for 3 days. Warm to serve as tacos or serve over rice as a simple burrito bowl.
I’d love to hear your thoughts on this recipe if you try it, so please comment below to share!
Roasted Sweet Potato Tacos
Ingredients
- 14.5 ounce can chickpeas (rinsed and drained; or about 2 cups)
- 2 medium sweet potatoes (peeled and diced; about 4 cups diced)
- 1 small onion (peeled and sliced into slivers)
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/2 teaspoon cumin
- 8-10 small corn or flour tortillas
- Salsa, shredded cheese, shredded lettuce, sour cream, hot sauce (optional)
Instructions
- Preheat the oven to 375 degrees F and line a rimmed baking sheet with foil.
- Toss chickpeas, sweet potato, and onion with olive oil and salt on the pan and spread out evenly.
- Bake for 22-25 minutes or until the sweet potatoes and onion are soft.
- Serve warm with tortillas and other taco toppers as desired.
Notes
- To warm tortillas: dampen two paper towels or a thin, clean kitchen towel completely with water. Squeeze to get the excess out. Wrap around a stack of tortillas (I usually do 8-10 at a time) and fold to cover as if you were wrapping a package. Heat in the microwave for about a minute, turning over halfway through. Wrap in a dry, clean kitchen towel to keep warm at the table.
- If using canned beans, drain and rinse them in a colander to remove any excess salt and liquid.
- You can make the filling up to 3 days ahead and warm to serve at meal time.
- Serve the elements of the meal deconstructed for younger kids to make it easier to eat.
- Serve with the taco toppings that your family likes best.
- Add a simple side of warmed frozen corn or sliced fruit if desired.
- Try butternut squash or carrot in place of the sweet potato if desired.
- Use corn or gluten-free tortillas to make this recipe gluten-free.
- Skip the cheese to make this recipe dairy-free.
- You can also mash the filling or blend it in a food processor until it resembles refried beans and spread that onto tortillas for the kids. (It will stick to the tortillas and be easier to eat than a traditional taco.)
- Store any leftovers in an airtight container in the fridge for 3 days. Warm to serve as tacos or serve over rice as a simple burrito bowl.
