
Vegetarian
Japanese or Ben Yagi Sweet Potato Tacos

Ingredients
- 2 pounds sweet potatoes, peeled and cut into 1/2 to 3/4″ cubes
- 2 Tbsp Olive oil
- 1 heaped teaspoon kosher salt
- 2 Tbsp taco seasoning
- 12 small flour tortillas
- 1 15-ounce can refried black beans
- 1 lime, in wedges
- 2 avocados -cubed
- 1 -2 bell peppers-sliced
- 1 cup grated cheese (of choice)
- 1/2 red onion -sliced
- Toppings: Sliced avocado, onions, bell peppers, grated cheese, pickled jalapenos, chopped fresh cilantro, hot sauce, and anything else you might want to add!
Directions
- Heat oven to 400 degrees F. Toss sweet potatoes with 2 tablespoons of olive oil, then add salt, and taco seasoning, toss to evenly coat. Place on large baking sheet in an even layer.
-
Roast potatoes for 40 to 45 minutes, tossing once or twice for even color.
To assemble, if you have a gas stove, I love running flour tortillas over an open flame to give them a little char and complexity. Otherwise, you can wrap the stack of them in foil and let them warm in the oven while the potatoes roast for the last 5 minutes.
- Schmear some refried black beans on each tortilla. Add a big spoonful or two of roasted sweet potatoes. Squeeze a little lime juice over the potatoes and black beans (don’t skip this, please), and finish with toppings of your choice: with a shake of hot sauce, sliced avocado, onion, bell pepper, cheese, pickled jalapenos, chopped fresh cilantro, the choices are endless.
- I even put some cilantro dressing on top!
Source: Smittin Kitchen - revised and tested by Cindy Bevans