Sweet Potato Sheet Pan Tacos Recipe
Sweet Potato Sheet Pan Tacos will make Meatless Monday or Taco Tuesday fabulous. A great and simple dinner for any night of the week!
Ingredients
- 2 medium Sweet Potato cubed
- 2 Yellow Onion halved and then cubed
- 2 Red Onion halved and then cubed
- 1/4 cup Olive Oil
- 2 tablespoons Taco Seasoning
- Salt and Pepper optional
- 1 15 oz can Black Beans rinsed
- 1 cup Corn Kernels defrosted if frozen
- 2 Lime juiced, plus extra to serve
- Flour Tortillas
- Shredded Red Cabbage
- Avocado sliced
- Queso Cotija
Instructions
- Preheat the oven to 420°F. Place the sweet potatoes and onions on a baking tray and mix well with the oil, taco seasoning and salt/pepper (if needed). Bake for 10-15 minutes or until the sweet potatoes are done.
- Mix in the black beans, corn kernels and lime juice. I find it’s not necessary to heat them, but if you are a lover of piping hot food — doreturn the tray to the hot oven for a few minutes.
- Warm the taco shells in the hot oven and serve with the filling, sliced red cabbage, avocado and cheese. A little hot sauce or BBQ sauce on top tastes pretty fantastic, too.
Notes
- I used one orange and one purple sweet potato, but anything you have works just fine.
- Salt and pepper are optional in case you use unsalted taco seasoning or prefer to mix your own spices.