Vegetarian Tacos recipe

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Ingredients

2 tablespoons olive oil, divided
2 sweet potatoes, peeled and diced
1 clove garlic, minced
½ teaspoon salt
¼ cup minced onion
1 cup frozen corn, thawed
1 tablespoon taco sauce
1 ½ teaspoons taco seasoning mix
¼ teaspoon ground coriander
2 tablespoons water
1 (15 ounce) can black beans, drained
½ teaspoon salt
4 (8 inch) corn tortillas

Nutrition Info

400.8 calories
carbohydrate: 72.8 g
cholesterol: : -
fat: 8.3 g
fiber: 14.6 g
protein: 12 g
saturatedFat: 1.2 g
servingSize: -
sodium: 1228.8 mg
sugar: 7.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).

  2. Drizzle 4 1/2 teaspoons olive oil over diced sweet potatoes in a bowl. Add garlic and salt. Toss to coat potatoes in oil. Spread on a rimmed baking sheet in a single layer.

  3. Roast in the preheated oven, stirring every 15 minutes, until tender, about 40 minutes.

  4. Heat remaining 1 1/2 teaspoons olive oil in a skillet over medium heat. Cook and stir onion until translucent, 5 to 10 minutes. Add corn and cook until corn begins to brown, 5 to 8 minutes. Stir in taco sauce, taco seasoning, and coriander. Add water and bring to a simmer, simmer gently until slightly thickened, about 3 minutes.

  5. Stir roasted sweet potatoes and black beans into the skillet to coat with sauce. Spoon mixture over tortillas.

Recipe Yield

4 servings

Recipe Note

Sweet potatoes, black beans, and corn combine in a flavorful, healthy taco filling. Garnish with cheese, tomatoes, cilantro, and sour cream, or your choice of toppings.

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