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Overhead image of Roasted Sweet Potato Tacos on a white wooden chopping board. The tacos are decorated with red cabbage, avocado and sweetcorn. A woman's hands hold the chopping board and there are wedges of lime and cilantro leaves surrounding the tacos.
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5 from 4 votes

Roasted Sweet Potato Tacos (vegan & gf)

These Roasted Sweet Potato Tacos with refried beans are colourful, protein-packed and taste incredible. Plus, they're really easy to make.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: gluten-free, Mexican, vegan, vegetarian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 2 people
Author: Elizabeth Emery

Ingredients

For the Roasted Sweet Potatoes

  • 1 large sweet potato/yam (about 12oz or 350g), cut roughly into 1.5cm cubes
  • 1 tablespoon coconut oil
  • Sea salt to taste
  • 1 teaspoon chili powder

For the Tacos

  • 8 soft corn tortillas
  • cups heated refried beans
  • cup your favourite salsa
  • cup vegan cheese shreds (optional)
  • ½ cup red cabbage sauerkraut (or just thinly sliced red cabbage if you don't have it)
  • 1 cup sliced avocado or guacamole
  • ½ cup cooked sweetcorn kernels
  • Small handful of cilantro leaves, chopped
  • lime wedges

Instructions

To make the roasted sweet potatoes

  • Preheat your oven to 400°F/205°C.
  • Toss the sweet potatoes in the coconut oil and chili powder and spread across a large baking tray. Season to taste with sea salt.
  • Roast in the oven for 30 minutes, flipping once midway through. When cooked, removed from the oven and set aside.

To assemble the tacos

  • Prepare all filling ingredients as described above.
  • Heat each corn tortilla as per package instructions (usually: add 1 teaspoon water to a hot skillet and add your tortilla to it immediately. Heat for approx. 15 seconds per side, then wrap in a towel to keep warm and flexible).
  • Fill each tortilla with the sweet potato, refried beans, salsa, vegan cheese (if using), sauerkraut, avocado and sweetcorn. Sprinkle over the chopped cilantro.
  • Drizzle lime juice over just before serving and enjoy!

Notes

Refried beans - One thing to note here: I strongly recommend using refried beans and not regular as they are already seasoned. If you use regular beans your tacos will taste a lot plainer.
Feel free to use any type of refried beans though, as it doesn't really matter which you use. I like pinto beans myself, but black beans are also great.
Vegan cheese - For vegan cheese, I personally really like Daiya mozzarella shreds. If you're not a fan, you could also omit the cheese, as it's totally optional.
 

TIPS FOR MAKING TACOS

Wrap tortillas - Always wrap your corn tortillas in a towel once heated and while you're waiting to use them! This will keep them soft and pliable, and avoid them becoming tough and brittle.
Prep ahead of time - Prepare all your fillings ahead of time (even the sweet potatoes - it doesn't matter if they cool a little), so the last thing you do is heat your tortillas. Doing this last means they'll have minimal time to cool down and get tough.
Don't overfill! - Tempting as it is to cram loads of EVERY ingredient into each one, always put in less filling than you think you need. Your mouth and hands will thank you and your taco will be much easier to eat!