Crispy Sweet Potato Tacos

Last Updated on January 18, 2022 by Annie

Meatless Monday meets Taco Tuesday in these ultimate vegan crispy sweet potato tacos. Corn tortillas stuffed with seasoned sweet potato and homemade refried beans are oven baked and topped with a creamy avocado cilantro lime ranch.

Like many recipes lately (I’m lookin at you potato quiche and tomato orzo), these vegan crispy tacos came out of a necessity to use something in the kitchen that was going to spoil. During the early days of quarantine we stocked up with plenty of sweet potatoes and they sadly went untouched for far too long.

My original plan for the sweet potatoes was to cube and roast them to toss into sweet potato taco bowls kind of like my turkey taco bowls. Well, this didn’t happen and I am not mad about it. After seeing these Chipotle Chicken Tacos from Half-baked Harvest, I knew exactly what I wanted to do with the sweet potatoes. Oven-roasted, crispy tacos here we come!

HOW TO MAKE CRISPY SWEET POTATO TACOS

I break this recipe down into 3 steps. It depends how much time you want to spend on your tacos or if you are a meal prepper and like to get things done in advance over the weekend to make life easier on yourself.

I’m happy spending 4 hours in the kitchen anytime as long as there’s a steady flow of wine or margaritas.

If you are meal-prepping, make the sweet potatoes and refried beans in advance. Then when you plan to make the tacos jump to the assembly directions.

MAKE THE SWEET POTATOES

Preheat the oven to 425°F. Peel and dice 2 pounds of sweet potato, about 3 medium sweet potatoes, into 1 inch cubes or smaller, depending on preference.

Line a large baking sheet with parchment paper and toss the sweet potatoes with about 2-3 tablespoons olive oil. I would err on the generous side with the oil but that’s just me.

In a small bowl, mix together 1 tsp each of onion powder, garlic powder, cumin, paprika, chili powder, and oregano with 2 tsp salt. Then, sprinkle half of this seasoning over the sweet potatoes, toss to coat then sprinkle the remaining half of the seasoning over the sweet potatoes and toss to coat again. You can do it all in one fell swoop, I like to do it in halves to make sure no potato is left unseasoned.

Bake for 40 ish minutes turning them halfway.

MAKE THE REFRIED BEANS

While the potatoes are roasting in the oven begin making the refried beans. In a large skillet, heat 2 tbsp olive oil and add 1 diced onion. Cook about 2-3 minutes. Add 2 cans of drained pinto beans along with 2 pods of garlic minced or micro-planed. Stir until fragrant.

Next add about 1 c water or chicken broth, 1 tsp each of salt, garlic powder, cumin, and onion powder, and a 1/4 tsp paprika. Bring to a boil and press beans lightly with the back of your spoon. Reduce heat to low and cover cooking for about 20 minutes. Occasionally stir or press beans with the back of a spoon while they cook.

After 20 minutes, puree, blend, or mash the beans to your desired consistency.

ASSEMBLE THE TACOS

Preheat the oven to 425°F. Line a baking sheet with parchment paper, or use the parchment paper you cooked the sweet potatoes with. Warm 6 corn tortillas in the microwave for about 15 seconds. Place the tortillas on the baking sheet and drizzle both sides with olive oil, rub the oil into the tortillas to coat both sides.

Add about 1 Tbsp of refried beans and 1 Tbsp of sweet potatoes to one side of the tortilla and gently fold the tortilla over. I like to flip the tortilla once I have filled it prevent it from unfolding in the oven, but this often causes the tortilla to rip down the bottom. You may also use a small bit of refried beans to help one side of the tortilla stick to the other.

Bake 8 minutes then flip and bake for another 5 minutes.

While the tacos are baking make the avocado cilantro lime ranch. In a blender/food processor/bowl with immersion blender place 1 avocado, 1 cup coconut milk, 3/4 cup chopped cilantro, 1 jalapeño

Once the tacos are done top with avocado cilantro lime ranch, extra cilantro, jalapeño, or shredded lettuce.

DARIY-FREE CHANGES TO TACOS

Tacos are one of the few foods I find very easy to convert to dairy-free. With the addition of toppings you can easily take a boring taco and make it into something moist and flavorful. Yes… I used moist to describe a taco, giggle and get on with it!

Keeping these crispy sweet potato tacos is easy. We simply avoid adding the usual cheese or cheese sauces and skip the dollops of sour cream.

For the avocado cilantro lime ranch we used full fat coconut milk instead of greek yogurt because the world has yet to reveal a plain, unsweetened, non-dairy greek yogurt alternative. Adding the avocado to the dressing provides a thicker creamier consistency.

Did you make these crispy sweet potato tacos?!? Snap a picture and share it with me on Instagram by tagging @mylifeafterdairy so I can share your life after dairy adventures! You can also leave a review below to let me know how it turned out!

OTHER TACO TUESDAY RECIPES

Shrimp Tacos– Bring on those summertime vibes with these fresh shrimp tacos!
Taco Lunch Bowls– Meal prep like a boss with these turkey taco meat lunch bowls.
Loaded Nachos– Nacho average taco recipe these tasty nachos are topped with refried beans and taco meat then covered in delicious toppings!

Print

Crispy Sweet Potato Tacos

Oven roasted sweet potatoes and refried beans stuff these crispy gluten-free, dairy-free, and vegan tacos!

Course Dinner

Cuisine Tex-Mex

Keyword Dairy-Free, Gluten-Free, Taco, Vegan

Prep Time 45 minutes

Cook Time 15 minutes

Total Time 1 hour

Ingredients

Oven Roasted Sweet Potatoes

• 2 lb Sweet Potatoes peeled and cubed
• 2 Tbsp. Olive Oil
• 2 tsp. Salt
• 1 tsp. Onion Powder
• 1 tsp. Garlic Powder
• 1 tsp. Cumin
• 1 tsp. Paprika
• 1 tsp. Chili Powder
• 1 tsp. Oregano

Refried Beans

• 2 cans Pinto Beans drained and rinsed
• 2 Tbsp. Olive Oil
• 1 Onion diced
• 2 pods Garlic diced
• 1 c. Water
• 1 tsp. Salt
• 1 tsp. Garlic Powder
• 1 tsp. Cumin
• 1 tsp. Onion Powder
• ¼ tsp. Paprika

Avocado Cilantro Lime Ranch

• 1 c. Coconut Milk full fat
• ¾ c. Cilantro
• 1 Avocado ripe
• 1 Jalapeño seeded and diced
• 2 pods Garlic diced or microplaned
• 2 Tbsp. Lime Juice
• 1 tsp. Onion Powder
• 1 tsp. Salt

Instructions

Make the Sweet Potatoes

1. Preheat the oven to 425°F. Line a large baking sheet with parchment paper.

2. Wash, peel, and dice the sweet potatoes and place on the baking sheet. Toss with 2 tablespoons olive oil to coat. Add more if needed.

3. In a small bowl stir together salt, onion powder, garlic powder, cumin, paprika, chili powder, and oregano.

4. Sprinkle the seasoning mixture over the sweet potatoes and toss to coat each cube with seasoning.

5. Bake for 40 minutes.

Refried Beans

1. Rinse and drain 2 cans of pinto beans.

2. In a large skillet over medium heat add 2 tablespoons olive oil. Add diced onion and cook 2-3 minutes to soften.

3. Add drained pinto beans and 2 pods diced or microplaned garlic. Stir and cook about 1 minute.

4. Next add 1 cup water, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon cumin, 1 teaspoon onion powder, and ¼ teaspoon paprika to the skillet.

5. Bring to a boil and lightly press the beans with the back of your spoon. Cover and reduce to low. Cook for about 20 minutes occasionally stirring and pressing the beans with your spoon.

6. Remove from heat and mash, purée, or blend the beans to your desired consistency.

Assemble Tacos

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper, or use the parchment paper you cooked the sweet potatoes with. Warm 6 corn tortillas in the microwave for about 15 seconds.

2. Place the tortillas on the baking sheet and drizzle both sides with olive oil, rub the oil into the tortillas to coat both sides.

3. Add about 1 Tbsp of refried beans and 1 Tbsp of sweet potatoes to one side of the tortilla and gently fold the tortilla over. I like to flip the tortilla once I have filled it prevent it from unfolding in the oven, but this often causes the tortilla to rip down the bottom. You may also use a small bit of refried beans to help one side of the tortilla stick to the other.

4. Bake 8 minutes then flip and bake for another 5 minutes.

Avocado Cilantro Lime Ranch

1. While the tacos are baking make the avocado cilantro lime ranch. In a blender/food processor/bowl with immersion blender place 1 avocado, 1 cup coconut milk, 3/4 cup chopped cilantro, 1 jalapeño

2. Once the tacos are done baking top with avocado cilantro lime ranch, extra cilantro, jalapeño, or shredded lettuce.

If you are looking for more delicious dairy-free recipes, be sure to subscribe to my newsletter below.