Description
These Sweet Potato Tacos are a vibrant and nutritious vegetarian meal packed with tender sautéed sweet potatoes, carrots, and onions, complemented by seasoned refried black beans and a creamy, spiced Greek yogurt sauce. Ready in just 30 minutes, they offer a flavorful twist on traditional tacos, perfect for a healthy weeknight dinner or a casual get-together.
Ingredients
Vegetables and Beans
- 1½ sweet potatoes, cut into small cubes
- 2 carrots, diced
- 1 red onion, diced
- 15 oz canned refried black beans
- Cilantro, diced (for garnish, use as much as desired)
Spices and Seasonings
- 3 tsp chili powder
- 2 tsp paprika
- 1½ tsp ground cumin
- ⅛ tsp cayenne pepper (optional, for heat)
- 5 cloves garlic, minced
- 4 tsp taco seasoning (divided)
- ½ tsp salt (adjust to taste)
Other Ingredients
- 1 Tbsp extra virgin olive oil
- 6 oz low fat Greek yogurt
- 12 soft corn tortillas
Instructions
- Prep the Veggies and Beans: Cut the sweet potatoes into small cubes, dice the carrots and red onion. Pour the refried black beans into a small pot, heat over low heat, and stir in 2 teaspoons of taco seasoning to infuse flavor while warming.
- Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onions, carrots, and cubed sweet potatoes. Sauté until the vegetables start to soften, then add the minced garlic, chili powder, paprika, cumin, salt, and cayenne pepper if using. Cook, stirring occasionally, until the potatoes are tender. Covering the pan will help speed the cooking process.
- Prepare Garnish: While the veggies cook, finely chop the cilantro and set aside for garnishing the tacos.
- Make Yogurt Sauce: In a bowl, combine the low fat Greek yogurt with the remaining 2 teaspoons of taco seasoning. Gradually add 1 to 2 tablespoons of water to thin the mixture to your desired consistency. Stir until smooth and well incorporated.
- Assemble the Tacos: Warm the corn tortillas in a dry skillet or microwave until soft. On each tortilla, spread 2 to 3 tablespoons of the seasoned refried black beans, add about 1/3 cup of the sautéed vegetable mixture, drizzle 1 to 3 tablespoons of the yogurt sauce according to taste, and finish with a sprinkle of chopped cilantro. Serve immediately.
Notes
- If you prefer spicier tacos, increase the amount of chili powder or cayenne pepper to taste.
- Covering the skillet while cooking the vegetables softens them faster and retains moisture.
- You can substitute low fat Greek yogurt with a dairy-free yogurt to make this recipe vegan.
- Soft corn tortillas work best, but flour tortillas can be used if preferred.
- This recipe can be doubled for larger gatherings and stores well refrigerated for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
