Who doesn’t love a Taco? I’m not an expert on them, yet, but I must say that these crispy sweet potato tacos on homemade corn tortillas might go into the regular menu rotation. They are made using a single sheet pan and your oven, only! No stove is needed at all!
Also, who decided that the combination of sweet potato and black beans was a good one, because they were right!
One more thing to add is this recipe uses a technique to make regular soft corn tortillas into crispy ones, without deep frying them. Yes, it uses a little bit of olive or corn oil, but it is still a bunch more healthy than fried.
This entire dish is so easy! It takes a little bit of time, about 45 minutes total, but the majority of that is just waiting around while things bake in the oven – on one tray (did I mention that?)
I like tacos. I really like tacos in four tortillas. However, I love corn tortilla tacos even more than that. But most of all, crispy corn tortillas are my absolute favorite. And when I learned about this technique on Instagram that makes a healthier version of a fried corn tortilla, I knew I had to use it. All. The. Time.
It goes like this – you start with a regular corn tortilla. You can use store-bought, either white or yellow corn, or homemade tortillas if you want. Put about 4 or 6 equally spaced on a baking sheet (don’t overlap or crowd them), and then put a very light coat of oil on each side before you fill them. Then close them into a taco, and bake for 5-7 min each side at 350°. You can thank me later.
Also – this works great for making grilled burittos, and to take your quesadillas to the next level.
Homemade Taco Seasoning
You can use store bought Taco seasoning. They come in the little pouches and are loaded with salt and other chemicals, or – you can make your own with spices you probably already have in your pantry.
The spices I use for homemade taco seasoning are:
- Garlic Powder
- Smoked Paprika
- Chili Powder
- Chili Flakes
The recipe below has the exact amounts for each specific spice but you can dial it in how you like it. Make a big batch and have it on hand for next time.
Notice that I didn’t add any salt to this seasoning mix. I like to salt as I make the food – so in the case of this mixture, I add it to the cubed sweet potatoes when I’m putting them into the oven to bake, then about half way through the process I taste one and salt as needed.
What I love about this dish
There are a few things I really like about this recipe.
First is the crispy tacos! I make my tortillas about 8 inches in diameter, which means they are the perfect size. In fact, I consider 2 a serving size. They are crunchy, and savory, and a little bit spicy, which is tempered with the creamy avocado sauce. The fresh cilantro, and parsley birghten the entire taste. I’ll bet you don’t stop at 2.
Plus, this is a one TRAY dish. No pots. No pans. Just a single baking sheet that you can use several times throughout the prep. It just gets better and better!
This avocado crema could just replace your favorite guacamole recipe.
Substitutions and alterations
The filling is a simple 3-ingredient combo – sweet potato, black beans, and cheese (I used a Mexican blend). Since I labeled this Sweet Potato Tacos, it’s probably best if you stick to this combo, but literally anything can go inside, and with the cheese, and crema, it will be delicious!
I have also tried baked cauliflower, carrots, and even zuchinni with the taco seasoning. They were OK, but the Sweet Potato combo Is my favorite.
- Gluten-Free option – These use corn tortillas, so they are 100% gluten-free.
- Vegan Option – I used regular cheese. I’m a vegetarian, so I use ethically sourced dairy products, including cheese that has no animal rennet. There is a great cheese monger near where I live who helps me with my selections.
- Carnivore Option – Just go to taco bell, you animal. 😜
Leftovers and freezing
These are so good they probably won’t last the day, but if you made a big batch and had some extras they last for about a day in the refrigerator.
Also you can make the tortillas ahead of time and store in the fridge for a few days, or in the freezer for about a month. Reheat by sprinkling with some water, and microwave for 15-30 seconds, or throw them onto a hot cast iron skillet for a few seconds to soften.
Sweet Potato Tacos
- 8 Trotillas 8 inch
- 4 tbsp Olive Oil
- 1 Sweet Potato Peeled and Cubed
- 1 can Black Beans
- 2 Cups Mexican Cheese Shredded
Homemade Taco Seasoning
- 2 tsp Chili Powder
- 2 tsp Smoked Paprika
- 2 tsp Cumin
- 2 tsp Garlic Powder
- ½ tsp Crushed Red Pepper
- 1 tsp Dried Oregano
- 2 Avocado
- ½ C Fresh Cilantro Chopped
- 1 Lemon (or Lime) Juiced
- Salt & Pepper to taste
Prepare Taco Filling
- Preheat oven to 425°
- On a baking tray add the chopped sweet potato, 2 tablespoons of olive Oil and all the seasonings. Mix well, and roast for 20 minutes.
- When the Sweet potato is cooked, remove from oven and add the black beans. Stir to combine with the sweet potato and seasoning. Transfer to a bowl to use the same baking sheet
- Place the tortillas separately on the baking sheet. Don't overcrowd or have them touch. Use the remaining 2 tbsp of olive oil to coat the front and back of the tortillas.
- Place a small amount of the sweet potato & bean filling on one half of the tortilla. Add a generous amount of cheese. Fold the tortilla in half to make a taco shape. Press down gently to ensure they stay closed
- Bake at 425° for 5 minutes on one side, then flip each taco over, The bottom should be golden brown and crispy, and the cheese melted.
Make the Avocado Crema
- In a food processor add all the ingredients and blend until smooth.
- Add a dollop of avocado crema to the taco and Enjoy! 💚
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