These sweet potato tacos are a delightful twist on traditional tacos, offering a perfect blend of flavors and textures. The roasted sweet potatoes provide a natural sweetness that pairs wonderfully with the savory black beans and corn. Topped with creamy avocado and a dollop of sour cream, these tacos are sure to become a favorite in your household.
If you don't usually have sweet potatoes or avocado at home, you might need to pick them up at the supermarket. Sweet potatoes are often found in the produce section, while avocados are typically near other fresh fruits. Make sure to select ripe avocados for the best texture and flavor.
Ingredients For Sweet Potato Tacos Recipe
Sweet potatoes: These provide a natural sweetness and are the main filling for the tacos.
Olive oil: Used to roast the sweet potatoes, adding a rich flavor.
Chili powder: Adds a bit of heat and depth to the roasted sweet potatoes.
Cumin: Provides a warm, earthy flavor that complements the sweet potatoes.
Salt: Enhances all the flavors in the dish.
Tortillas: The base for the tacos, holding all the delicious fillings.
Black beans: Adds protein and a savory element to the tacos.
Corn: Provides a sweet, crunchy texture that pairs well with the other ingredients.
Sour cream: Adds creaminess and a tangy flavor to the tacos.
Cilantro: Fresh herb that adds a burst of flavor and color.
Avocado: Adds a creamy texture and rich flavor to the tacos.
Technique Tip for This Recipe
When roasting the sweet potatoes, ensure they are evenly coated with olive oil and spices. Spread them out in a single layer on the baking sheet to allow for even cooking and caramelization. This will enhance their natural sweetness and create a delightful contrast with the other taco ingredients.
Suggested Side Dishes
Alternative Ingredients
sweet potatoes - Substitute with butternut squash: Butternut squash has a similar sweetness and texture when roasted, making it a great alternative.
olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and neutral flavor, suitable for roasting vegetables.
chili powder - Substitute with paprika: Paprika provides a mild heat and smoky flavor, which can mimic the taste of chili powder.
cumin - Substitute with ground coriander: Ground coriander has a warm, citrusy flavor that can complement the other spices in the recipe.
salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, enhancing the overall taste of the dish.
tortillas - Substitute with lettuce wraps: Lettuce wraps provide a low-carb and gluten-free alternative to tortillas.
black beans - Substitute with pinto beans: Pinto beans have a similar texture and flavor, making them a suitable replacement.
corn - Substitute with peas: Peas offer a sweet and slightly crunchy texture, similar to corn.
sour cream - Substitute with Greek yogurt: Greek yogurt provides a tangy flavor and creamy texture, similar to sour cream.
cilantro - Substitute with parsley: Parsley has a fresh, slightly peppery flavor that can replace the herbaceous taste of cilantro.
avocado - Substitute with hummus: Hummus offers a creamy texture and rich flavor, making it a good alternative to avocado.
Other Alternative Recipes
How to Store or Freeze This Recipe
Allow the sweet potatoes to cool completely before storing. This helps prevent condensation, which can make them soggy.
Store the roasted sweet potatoes in an airtight container in the refrigerator for up to 4 days.
Keep the black beans and corn in separate airtight containers in the refrigerator for up to 4 days.
Store the sour cream in its original container or transfer to an airtight container. It should last in the refrigerator for up to 2 weeks.
Tortillas can be stored in a resealable plastic bag or airtight container at room temperature for up to a week. For longer storage, keep them in the refrigerator for up to 2 weeks or freeze for up to 3 months.
Avocado slices should be stored in an airtight container with a squeeze of lemon juice or lime juice to prevent browning. They will last in the refrigerator for up to 2 days.
Cilantro can be stored in a glass of water with a plastic bag over the top in the refrigerator. Change the water every couple of days, and it should last up to a week.
To freeze the sweet potatoes, spread them out on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container. They will last up to 3 months.
Black beans and corn can be frozen in airtight containers or freezer bags for up to 3 months.
Tortillas should be separated with parchment paper before freezing to prevent sticking. Store in a freezer bag for up to 3 months.
Avoid freezing sour cream and avocado as they do not thaw well and can become watery or mushy.
When ready to use, thaw the frozen components in the refrigerator overnight. Reheat the sweet potatoes, black beans, and corn in a skillet over medium heat until warmed through.
Warm the tortillas in a skillet or microwave before assembling the tacos.
How to Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Wrap each taco in aluminum foil to keep them from drying out. Place them on a baking sheet and heat for about 10-15 minutes, or until the sweet potatoes are warmed through.
Skillet Method: Heat a non-stick skillet over medium heat. Place the tacos in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until the sweet potatoes and other fillings are hot. This method will also help keep the tortillas nice and crispy.
Microwave Method: Place the tacos on a microwave-safe plate. Cover them with a damp paper towel to keep the tortillas from drying out. Microwave on high for 1-2 minutes, checking halfway through to ensure even heating.
Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Wrap each taco in aluminum foil and place them in the toaster oven. Heat for about 10 minutes, or until the sweet potatoes and other fillings are warmed through.
Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the tacos in the air fryer basket in a single layer. Heat for about 5-7 minutes, checking halfway through to ensure they are heating evenly. This method will give you a slightly crispy tortilla.
Steam Method: If you have a steamer, place the tacos in the steamer basket and steam for about 5 minutes. This method will keep the tortillas soft and the fillings moist.
Best Tools for This Recipe
Oven: Used to roast the sweet potatoes until they are tender and flavorful.
Mixing bowl: Essential for tossing the diced sweet potatoes with olive oil and spices.
Baking sheet: Provides a flat surface to spread out the sweet potatoes for even roasting.
Skillet: Used to warm the tortillas over medium heat, making them pliable and ready for assembling.
Knife: Necessary for peeling and dicing the sweet potatoes, as well as slicing the avocado.
Cutting board: Provides a safe and stable surface for cutting the sweet potatoes and avocado.
Measuring spoons: Ensures accurate measurement of the olive oil, chili powder, cumin, and salt.
Spatula: Useful for tossing the sweet potatoes in the mixing bowl and spreading them on the baking sheet.
Serving spoon: Handy for scooping the black beans, corn, and sour cream onto the tortillas.
Tongs: Helps in handling the warm tortillas without burning your fingers.
How to Save Time on This Recipe
Pre-cut ingredients: Dice the sweet potatoes and slice the avocado ahead of time to streamline the cooking process.
Use canned beans: Opt for canned black beans and corn to save time on cooking and preparation.
Batch roasting: Roast a large batch of sweet potatoes and store extras for future meals.
Pre-warm tortillas: Warm all tortillas at once and keep them wrapped in a clean towel to stay warm.
Assemble in assembly line: Set up an assembly line with all ingredients to quickly put together the tacos.
Sweet Potato Tacos Recipe
Ingredients
Main Ingredients
- 2 large sweet potatoes peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon salt
- 8 small tortillas
Toppings
- 1 cup black beans cooked
- 1 cup corn cooked
- ½ cup sour cream
- ¼ cup cilantro chopped
- 1 medium avocado sliced
Instructions
- Preheat oven to 425°F (220°C).
- In a mixing bowl, toss diced sweet potatoes with olive oil, chili powder, cumin, and salt.
- Spread sweet potatoes on a baking sheet and roast for 25 minutes, or until tender.
- Warm tortillas in a skillet over medium heat.
- Assemble tacos by adding roasted sweet potatoes, black beans, corn, sour cream, cilantro, and avocado slices to each tortilla.
Nutritional Value
Keywords
Suggested Appetizers and Desserts
More Amazing Recipes to Try 🙂
- Portobello Mushroom Pizzas Recipe25 Minutes
- Garlic Butter Mushrooms Recipe25 Minutes
- Peach Salsa With Mint Recipe15 Minutes
- Peach Basil Salsa Recipe15 Minutes
- Mango and Black Bean Salsa Recipe15 Minutes
- Tomato Mango Pico Recipe15 Minutes
- Grilled Pineapple Salsa Recipe20 Minutes
- Caprese Portobellos Recipe25 Minutes
Leave a Reply