Chipotle-Spiced Sweet Potato Tacos
Spice up taco night with Chipotle-Spiced Sweet Potato Tacos! These vegetarian tacos are loaded with hearty, nutritious roasted sweet potatoes & black beans, and topped with pickled onions and crunchy red cabbage for a satisfying meal!
Spice up taco night with Chipotle-Spiced Sweet Potato Tacos! These vegetarian tacos are loaded with hearty, nutritious roasted sweet potatoes & black beans, and topped with pickled onions and crunchy red cabbage for a satisfying meal! This post is brought to you by Simply Organic and The Feedfeed.
Around this time last month, I met a dear friend at a new Mexican restaurant in town. I had heard great things about this spot, and was especially excited after hearing about their tacos because if I’m to be honest, there really aren’t any good taco places close to where I live. There certainly haven’t been any that leave a lasting impression, that’s for sure.
Until that lunch.
I ordered their sweet potato tacos, and I was more than pleasantly surprised. I was obsessed. I knew that I had to recreate them at home, with their tender, spicy sweet potatoes, hearty black beans, and crunchy red cabbage! So, for my fourth and final post in my series with Simply Organic, I take inspiration from this happy lunch and bold Mexican flavors to add spice to vegetarian tacos in these Chipotle Spiced Sweet Potato Tacos.
The trick to making these tacos extra special is one little extra step before roasting the sweet potatoes in the oven. While you could simply dice the sweet potatoes, douse them with olive oil and spices, roast them and call it a day, the risk there is ending up with dried up sweet potatoes. That simply won’t do if they’re to be the star of this taco!
To make them beautifully crisp on the outside and deliciously fluffy on the inside, I took just a few more minutes to boil the sweet potatoes first. This keeps them utterly tender and moist, much better than a dry taco filling if you ask me.
What I love about these tacos is that with its many layers of texture and flavors, from the blend of Simply Organic Spices, like chipotle powder, chili powder, cumin, coriander, and garlic powder, to the homemade pickled onions, creamy avocados, and crunchy cabbage, each bite is so flavorful and satisfying, I honestly would happily take this over any meat taco any day. I used a combination of jewel sweet potatoes and purple sweet potatoes — you can use whichever variety makes you happy.
Each bite brings me back to that happy lunch and time spent with a dear friend, and I know I’ll always think of her whenever I made these tacos! Now I hope you can make your own delicious memories with these tacos, too!
More Recipes in the Simply Organic Series:
Maple Cinnamon Hasselback Delicata Squash
Five-Spice Chocolate Tea Bread
Sheet Pan Moroccan Chicken with Broccoli Rice and Sweet Potatoes
Disclosure: This post is brought to you by Simply Organic and The Feedfeed. Thank you for supporting brands that matter to me; sponsored posts such as this help behind the scenes at Kitchen Confidante. All opinions in this post are, as always, my own.
Chipotle-Spiced Sweet Potato Tacos
Ingredients
Chipotle-Spiced Sweet Potato Tacos
- 4 medium sweet potatoes peeled and quartered
- 5 tablespoons olive oil divided
- 1 teaspoon kosher salt
- 1 teaspoon Simply Organic chipotle powder more or less to taste
- 1 teaspoon Simply Organic chili powder
- 1 teaspoon Simply Organic cumin
- 1/2 teaspoon Simply Organic coriander
- 1/2 teaspoon Simply Organic garlic powder
- 12 corn tortillas
- 1 14-oz can black beans drained and rinsed
- 1 cup red cabbage thinly sliced
- 1 avocado for serving
- 1 lime for serving
- pickled onion (recipe below) for serving
- chipotle salsa for serving
- 1 cup cilantro leaves for garnish
Pickled Onion
- 1 medium red onion
- 1 cup white distilled vinegar
- 2 tablespoons granulated sugar
- 2 teaspoons salt
Instructions
Chipotle-Spiced Sweet Potato Tacos
- Preheat the oven to 400°F with a rack placed in the center of the oven.
- While the oven preheats, place the sweet potatoes in a large saucepan and cover with water. Place over high heat and bring to a boil. Boil the sweet potatoes for about 10 minutes, or until the outside edge of the potatoes give in a bit to pressure from a fork. You don't want to overcook them or they could turn mushy.
- Drain the sweet potatoes and dry with a paper towel. Once they are cool enough to handle, slice the sweet potatoes into bite-sized pieces.
- Place in a large bowl and toss in about 3 tablespoons of olive oil. In a small bowl, mix the salt, chipotle chili powder, chili powder, cumin, coriander and garlic powder. Sprinkle onto the sweet potatoes and toss to evenly coat. Scatter the sweet potatoes onto a baking sheet and place in the oven to roast for about 15-20 minutes, flipping once halfway through, until the sweet potatoes are browned and fork tender.
- When the sweet potatoes are fully cooked, transfer to a bowl and toss in remaining olive oil.
- Heat the corn tortillas in a hot skillet. To serve, fill shells with sweet potatoes, black beans, cabbage, and avocado. Squeeze with a wedge of lime, top with pickled onions, chipotle salsa, and cilantro, and enjoy.
Pickled Onions
- In a small bowl stir together the vinegar, sugar, and salt until the sugar and salt are dissolved.
- Thinly slice the red onions and place in a jar. Pour the vinegar mixture over the onions and let it sit at room temperature for 1 hour.
- Enjoy with your tacos, or keep refrigerated for future use.
Nutrition
Comments
COOKBOOK
Those flavors are perfection, Liren. I never tire of sweet potatoes and Mexican food flavors, so I know I’d love this recipe! – love that simple boiling tip. Some things are just worth the little bit of extra… SO beautifully captured!
love sweet potatoes so you had me with the recipe title! And tacos, chipotle spiced even better, nice flavors, thank you
I learned that sweet potatoes and chipotle just go together SO nicely! Thank you, Sabrina, hope you enjoy it!
Absolutely delicious. Making these over and over. Even tried it with butternut squash and was also great.
I’m so glad you liked them, Rachel, and that you also tried with butternut squash — what a great idea!
It looks so flavorful! Would love to give it a try!
Hope you do, Toni! It’s a great way to spice up the week!
Thanks for the tip on boiling the sweet potatoes first! Such fabulous, flavorful vegetarian fare!!
It’s a little extra step, but SO worth it! Thanks, Liz!