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Loaded Southwest Sweet Potato Tacos

Loaded Southwest Sweet Potato Tacos - featured image

These tacos are packed with flavor, color, and a hint of spice, combining wholesome ingredients with irresistible Southwest flavors. Perfect for vegetarians and customizable for any diet.

Ingredients

Scale
  • 2 medium-sized sweet potatoes, peeled and diced
  • 2 tablespoons olive oil
  • 1 tablespoon Southwest seasoning (or mix chili powder, cumin, paprika, garlic powder, and a pinch of cayenne)
  • 1 teaspoon salt, or to taste
  • 1 can black beans, drained and rinsed
  • 1 cup corn kernels, fresh or frozen
  • 1 small red onion, diced
  • 1 cup cherry tomatoes, halved
  • 1 large avocado, sliced or mashed
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges for squeezing
  • 68 soft tortillas, warmed

Instructions

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, toss diced sweet potatoes with olive oil, Southwest seasoning, and salt until evenly coated.
  3. Spread the seasoned sweet potatoes in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway through, until tender and caramelized.
  4. While the sweet potatoes roast, dice the red onion, halve the cherry tomatoes, and slice or mash the avocado. Warm the corn kernels in a skillet if using frozen.
  5. Heat tortillas on a dry skillet or directly over a gas flame for a few seconds per side, until soft and slightly charred.
  6. Start with a layer of roasted sweet potatoes on each tortilla. Add black beans, corn, red onion, and cherry tomatoes. Top with avocado slices, fresh cilantro, and a squeeze of lime.
  7. Arrange the tacos on a serving platter and serve immediately.

Notes

Don’t overcrowd the baking sheet when roasting sweet potatoes to ensure they crisp up. Customize the spice level and toppings to your taste.

Nutrition

Keywords: sweet potato tacos, vegetarian tacos, Southwest tacos, healthy tacos, easy tacos, meal prep tacos