Roasted Sweet Potato Tacos
You can try serving this to your toddler with the components separated if they aren't quite up to holding and eating a regular taco. Simply arrange the filling, the tortillas, and toppings on a plate and let them eat them however they like!
Servings 4 -6
Calories 442kcal
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.
Nutrition
Calories: 442kcal | Carbohydrates: 70g | Protein: 12g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 906mg | Potassium: 665mg | Fiber: 10g | Sugar: 9g | Vitamin A: 16050IU | Vitamin C: 5mg | Calcium: 142mg | Iron: 4mg