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!
Chipotle-Spiced Sweet Potato Tacos garnished with red cabbage, cilantro and chipotle salsa on a platter.
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5 from 5 votes
Course Dinner
Cuisine Mexican, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 536kcal
Author Liren Baker


Chipotle-Spiced Sweet Potato Tacos

Pickled Onion

  • 1 medium red onion
  • 1 cup white distilled vinegar
  • 2 tablespoons granulated sugar
  • 2 teaspoons salt


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.


Calories: 536kcal | Carbohydrates: 69g | Protein: 8g | Fat: 27g | Saturated Fat: 3g | Sodium: 717mg | Potassium: 947mg | Fiber: 13g | Sugar: 7g | Vitamin A: 19330IU | Vitamin C: 26.8mg | Calcium: 131mg | Iron: 3mg
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