Roasted Sweet Potato Tacos

This content has been archived. It may no longer be relevant

• 

• 

Roasted Sweet Potato Tacos

Cook and Prep Time: 50-60 minutes

Serves:  4-5

You Need

• 2 Sweet Potatoes, cubed
• 1 tbsp. Garlic Powder
• 1 tbsp. Onion Powder
• 2 tsp. Smoked Paprika
• 1 tbsp. Ground Cumin
• 1 tsp. EVOO
• Salt & Pepper, to taste

• 1 15 oz. can Pinto Beans, rinsed & drained
• 1 Red Onion, diced
• 3-4 cloves Garlic, minced
• 1 tbsp. Garlic Powder
• 1 tbsp. Onion Powder
• 2 tsp. Smoked Paprika
• 1 tbsp. Ground Cumin
• 1 tbsp. Tamari
• Salt & Pepper, to taste
• Vegetable Stock, as needed

• Taco Shells, as needed

DIRECTIONS

1. Rinse and chop the produce accordingly.  Preheat your oven to 400˚F.  Line 1 baking tray.
2. Make the potatoes.  Toss sweet potatoes in garlic powder, onion powder, smoked paprika, cumin, salt, pepper, and 1 tsp. olive oil.  Roast for 25-30 minutes, until tender, tossing halfway.
3. Make the beans.  Set a skillet to medium heat.  Once hot, add red onion and garlic.  Cook until onion is translucent.  Then, add beans, and cook for 2-3 minutes.  Add spices, and toss to combine.  Remove from heat and set aside for plating.
4. Warm the tortillas.  Place each tortilla on an open flame and grill for 30 seconds per side.
5. Plate tacos and serve with lime wedges.  Serve with slaw, hot sauce, and guacamole. Enjoy!