Sheet Pan Sweet Potato Tacos
Easy one-pan roasted sweet potato tacos with black beans, peppers, and onions. Everything roasts together on sheet pans for minimal cleanup and maximum flavor.
Ingredients
Roasted Vegetables
- 1 red onion medium, sliced into wedges
- 1 white onion medium, sliced into wedges
- 1 red bell pepper whole, cut into wide strips
- 2 pounds sweet potatoes about 2-3 medium, chopped into 1-inch chunks
- 1 can black beans 15 oz, drained and rinsed
- 1/4 cup olive oil extra virgin
- 1 tablespoon cumin ground
- 1/2 tablespoon chili powder
- 1/2 tablespoon garlic powder not garlic salt
- 1 teaspoon kosher salt
- 1 lime whole, cut into wedges
For Serving
- 12 tortillas corn or flour
- pico de gallo as needed
- sour cream optional
- goat cheese or feta, crumbled, optional
- 1 handful fresh cilantro chopped
Instructions
- Preheat oven to 450°F.
- Slice both onions into thick wedges. Cut the red bell pepper into wide strips. Chop the sweet potatoes into roughly 1-inch chunks.
- In a large mixing bowl, combine the chopped vegetables and drained black beans. Drizzle with olive oil and add cumin, chili powder, garlic powder, and salt. Use your hands to coat everything evenly.
- Line two baking sheets with parchment paper. Spread the seasoned vegetables across both sheets in a single layer, making sure not to crowd them.
- Roast for 20 minutes without opening the oven door.
- After 20 minutes, rotate the pans (top rack to bottom, bottom to top) and roast for another 10 minutes, until vegetables are tender and edges are caramelized.
- Remove from oven and squeeze fresh lime juice over the hot vegetables.
- Warm tortillas using your preferred method: over a gas flame for char marks, wrapped in foil in the oven for the last 5 minutes, or in a dry skillet for 30 seconds per side.
- Assemble tacos by filling warm tortillas with roasted vegetables, pico de gallo, sour cream, crumbled cheese, and fresh cilantro. Serve immediately.
Notes
Vegetable Variations: Feel free to use zucchini, butternut squash, or cauliflower florets in place of some vegetables.
Make It Vegan: Skip the cheese and sour cream, or use vegan alternatives. Load up on guacamole and pico de gallo.
Spice Level: Adjust chili powder to taste. Add cayenne pepper or diced jalapeños for extra heat.
Storage: Store roasted vegetables in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet for best results.
Parchment Paper: Use parchment paper instead of silicone baking mats for crispier vegetables.