Sweet Potato Veggie Tacos

In Recipes

I have recently fallen in love with sweet potatoes, to the extent where I am using this incredibly diverse, vitamin packed Super Food in as many dishes as possible. The bonus? My kids are loving everything I dish up! Which let’s be honest, is a miracle! Seriously, rarely does every single person at the table love what I put down, but when it comes to the sweet potato, we all seem to be in agreement. I see a long lasting relationship here. I mean, we even decided to plant them in the garden this year!

In honor of Meatless Monday, yes that’s a thing, we thought we would bring you a delicious, beautiful and veggie packed recipe! The best thing about this? It fits perfectly with our Foundation Cooking philosophy…so versatile that you can switch up many of the ingredients to fit a special diet or specific flavor palette that you or someone at your table might have. Or simply display all the ingredients in separate bowls and turn it into a buffet. That’s the gift of tacos, everyone can make them exactly how they like.

Enough gushing, let’s get cooking! And if you have a variation, make sure to share in the comments so we can all enjoy your creative dish!


Foundation Recipe: 4-5 people

3 Sweet Potatoes
1 can Black Beans
I/2 Onion
1 clove minced Garlic
Olive Oil
Salt and Pepper
Hard taco shells, soft flour, whole wheat or corn tortillas

Get creative: add and modify

1 can of Corn, drained
Chipotle or Jalapeno pepper
Adobo Sauce
Chopped Cilantro
Red Cabbage
Diced Avocado
Feta or Cotija Cheese

Cream Sauce:

1 cup of sour cream (use greek yogurt for less fat or a dairy free sour cream)
1 avocado
1 clove garlic
Lime zest
Whole lime’s worth of lime juice
½ tsp chili powder
Small bunch of chopped cilantro
1 Avocado


Preheat oven to 350. Skin and dice sweet potatoes. Toss with olive oil, salt and pepper, and minced garlic. Distribute evenly on a baking sheet and oven roast for 25-30 min.

While potatoes are roasting and caramelizing, chop your onion. Drizzle olive oil in skillet and toss onion, black beans and corn (optional) in pan. Cook for roughly 10 min, stirring occasionally. This is the point to add chipotle, adobo sauce and cilantro if desired. Chop cabbage and/or diced avocado for a topping, and chop the rest of the cilantro. Present in separate bowls as toppings to customize your own sweet potato tacos.


Wrap soft shell tortillas in a towel and put in oven to warm. (You could also pan fry corn tortillas in coconut oil and give them a crispy texture. My kids love it that way.)

When your sweet potatoes are tender (or even crispy), pull them from the oven. Mix them in with the beans and onion or keep them separate. Pull tortillas from the oven.

Mix sauce ingredients together with a food processor or immersion blender, flavor to taste (the base sauce is mild but tangy, so there is plenty of room to add salt and spice), and top those tacos!


It is VERY easy to leave cheese out of this recipe as the flavors are already so robust.  The sauce is great for creamy texture, and sliced avocado makes it even more decadent.  Put fresh mango slices on the side for dessert and you have a family hit!




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