Easy Sweet Potato Tacos

Sometimes my schedule is packed, and creating a meal plan from scratch can be overwhelming. I’ll sit for hours scrolling through Pinterest looking for recipe ideas without getting close to putting together a meal plan. So when it comes to meal planning, I like to keep things simple and save time with themed dinner nights. My favorite night of the week is Taco Tuesday because there is always a delicious Mexican recipe on the menu. Sometimes its tacos, and I experiment with different fillings. Or we’ll have my favorite taco filling and eat sweet potato tacos.

They are easy to make and packed full of flavor. Tossed in spices commonly found in taco seasoning then topped with a black bean corn salsa. I don’t think tacos need to be complicated so I top these healthy sweet potato tacos with diced avocados. So if you are looking for a meal for your meal plan that is quick and easy, give these sweet potato tacos a try.

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Sweet Potato Tacos

Ingredients 

• 2 large sweet potatoes, peeled and diced
• 2 tablespoons of olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cumin
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1 tablespoon chili powder
• 1 tablespoon of sea salt

Black Bean & Corn Salsa 

• 15 oz can of black beans, drained and rinsed
• 1 cup of frozen corn, thawed
• 1/2 cup of chopped cilantro
• 1  jalapeno, seeds and ribs removed and diced
• red onion, diced
• 2 Roma tomatoes, diced
• juice of 1 lime
• 1-2 teaspoons of sea salt

Instructions

1. Preheat oven to 400 degrees Fahrenheit. Add oil and spices to sweet potatoes and mix until sweet potatoes are evenly coated.  Spread on a lined baking sheet for 20-40 minutes, or until fork-tender. While the sweet potatoes are cooking make the black bean and corn salsa.
2. To make the salsa add black beans, first add corn, jalapeno, onion, tomatoes, and cilantro to a large bowl. Then mix and add lime and salt. Mix well.
3. Lastly, heat your corn tortillas on the stove or in the microwave. To serve these sweet potato tacos, fill tortillas with sweet potato mixture. Top with black bean and corn salsa. 

Notes:

• Topping ideas: non-dairy sour cream, non- dairy cheese, and avocados.
• Store leftover sweet potato filling and black bean and corn salsa in an air-tight container in the refrigerator. Use with 3-4 days.

If you love this: Check out my recipe for Vegan Enchiladas!

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