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A crispy oven baked sweet potato taco on a baking sheet with parchment paper.

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.