White Bean Sweet Potato Tacos
Baked white bean and sweet potato tacos are an easy and nourishing weeknight meal. They’re loaded with fiber, plant-based protein and so much flavor, and are a delicious way to eat more veggies. The sweet potato, beans and onion are roasted in a homemade spice blend and olive oil, then stuffed into tortillas with shredded cheese and baked until crispy.
You can prep them ahead of time for a weekday meal prep, and make them gluten and dairy-free if needed.
I’m always looking for new ways to enjoy veggies and plant-based proteins like beans. Baked tacos are an easy way to pack in so many nourishing ingredients, while still creating a flavorful and hearty meal.
I love using white beans in this recipe for a subtle taste that pair so well with the sweet potato. You can customize this recipe with your favorite spices, and add in any chopped vegetables you like.
What you’ll need for these baked white bean tacos
- Choose your favorite tortillas– I love using classic flour tortilla or almond flour based ones
- Canned cannellini beans– this recipe would also work well with black beans
- Chopped veggies– I used sweet potatoes, onion and kale
- A spice blend made of paprika, smoked paprika, cumin, cayenne, and salt & pepper. To save some time, you can use your favorite taco seasoning blend in place of all of the spices
- Shredded cheese– I love using mozzarella or cheddar in this recipe
- Olive oil
- Your choice of toppings: sour cream or greek yogurt, jalapeno, cilantro, and salsa are my go-to toppings
- Start by chopping the veggies and tossing them with the white beans, olive oil and your homemade spice blend
- Roast the veggies for 30-40 minutes, tossing halfway through. Toss the kale with the veggies once they’re cooked
- Fill your tortillas by layering a handful of shredded cheese onto half of the tortilla followed by a couple spoonfuls of the bean mix. Press the tortillas down to flatten
- Bake or air-fry the tacos until crisp, then top with your favorite sauces
These tacos are easy to make, packed with flavor, and the perfect healthy dinner to make this week. You can tag me on Instagram if you try them!
Other vegetarian recipes to try:
Roasted Veggie Pasta Sauce
Sheet-pan Tofu and Veggies
Spinach & White Bean Burgers
White Bean Sweet Potato Tacos
Ingredients
- 8 -10 tortillas
- 1 large sweet potato, about 2 cups diced
- 1 can cannellini beans, drained (15 oz)
- 1 yellow onion
- 1 cup finely shredded kale
- 2 tsp paprika
- 1 1/2 tsp cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper (optional)
- 2 -3 tbsp olive oil
- 1 cup shredded cheese of choice
Top with
- Sour cream or greek yogurt
- Salsa
- Fresh cilantro
Directions
- Preheat the oven to 400 F.
- Dice the sweet potato and chop the onion and add it to a large sheet pan with the drained white beans. Toss the veggies with about 2 tbsp of olive oil and all of the spices.
- Roast the seasoned vegetables for 30-40 minutes, tossing halfway through.
- Once they’re cooked, remove the pan from the oven and toss in the kale while the veggies are still warm.
- Remove the vegetables from the sheet pan and add your tortillas to the pan. Layer a handful of cheese onto one half of the tortilla followed by some of the bean mixture. Fold the tortilla over and press to hold them down. If the tortillas don’t stay folded, you can place another sheet pan on top to hold them down while baking
- Lightly spray the tortillas with cooking spray and place them back into the oven for 10-12 minutes on the top rack. You can also air-fry the folded tacos on 375 F for about 8 minutes
- Top with your favorite sides when ready to serve
This was so good! Such simple ingredients but delicious. I subbed spinach for kale because that’s what I had, and also subbed chili powder for the 2 tsp of regular paprika. Looking forward to adding this to my dinner rotation!
Thank you, Rachel!!
I’m so glad you enjoyed it, Anni!