Vegetarian Sweet Potato Tacos
The sweet potatoes and sour cream drizzle are the perfect match for this salsa and it's "touch of heat!"
Servings - 4 servings
Ingredients
- 3 large sweet potatoes peeled and cubed
- 1 Tbsp olive oil
- 2 tsp taco seasoning or chili lime seasoning DIVIDED!
- 1 jar Corn & Chile Tomato-less Salsa
- 15 oz. can black beans drained and rinsed
- 1/2 cup sour cream for drizzling
- 8 flour tortillas
Instructions
- In a large bowl, toss together the sweet potato cubes with olive oil and 1 tsp of the taco/chili lime seasoning.
- Roast the sweet potatoes: at 400 F in the oven for 25-30 minutes, or at 400 F in air fryer for 10 minutes. Once cooked, let cool and toss with the sauce below.
- In the same bowl, toss together the jar of Corn & Chile salsa, the black beans. Then add the roasted sweet potato cubes and toss together.
- In a small bowl, whisk together the sour cream and remaining taco/chili lime seasoning. Set aside to drizzle onto tacos.
- Assemble tacos by adding the sweet potato-corn-black bean combo onto the flour tortillas. Drizzle the sour cream over the top of the combo.
- Serve Vegetarian Sweet Potato Tacos as is, or with favorite salad side dish. Enjoy!