Sheet Pan Sweet Potato Tacos

Sheet Pan sweet potato tacos with black beans are absolutely delicious! Serve them with your favorite toppings for a meatless taco night.

Prep Time: 20 minutes | Total Time: 45 min | Yield: 8 tacos

Ingredients

• 2 T. olive oil
• 2 medium sweet potatoes, peeled and diced
• 2 Hatch chilies, halved, seeded and stems removed
• 2 tsp. chili powder
• 2 tsp. smoked paprika
• 1 tsp. ground cumin
• 1 tsp. garlic powder
• 1 tsp. kosher salt
• 1 cup canned black beans, rinsed and drained
• 8 6-inch flour tortillas, warmed
• 1 cup crumbly cheese (such as Queso Fresco, Cotija or feta) - optional
• 1/2 cup fresh cilantro leaves
• 1 avocado, sliced

Method

1. Preheat oven to 425 degrees.
2. In a medium bowl, toss the sweet potatoes and Hatch chilies with the olive oil and spices. Spread onto a sheet pan and bake for 20-30 minutes tossing halfway through cooking time, until potatoes are tender. Remove from oven; stir in the black beans to heat through on the hot pan. Dice the Hatch chilies and stir back in.
3. Evenly divide the sweet potato mixture among each tortilla and top with cheese, if using. Serve tacos topped with cilantro leaves and avocados

Options: You can top with sliced or diced jalapenos or thinly sliced radish.