I eat sweet potatoes because they’re good for me, not because I particularly enjoy them. When it comes to meal time I much prefer savory to sweet. However sweet potatoes pair perfectly with a little chipotle, some spicy beans, and a crunchy tangy slaw. These sweet potato tacos are going to be a new favorite in your weeknight rotation.
Prep Ahead of Time
Tacos are a super quick weeknight meal. I’m talking just a few minutes to add layers to tortillas and heat. BUT that’s only if you prep a bit ahead of time. Cook beans and sweet potatoes while making dinner for another night – or as part of your Sunday meal prep. Store in the fridge until later in the week when you need them. The slaw is better fresh, but still crunches and tangs out of the fridge.
Depending on what else we’re having during the week I might make more of some of the ingredients to use in another dish. I find we can make around 14 tacos with these ingredient amounts. Any leftover beans or sweet potatoes are good on nachos or in quesadillas. The slaw is adds zing to burgers and sandwiches.
The same smokey spicy flavors hit in the beans and the sweet potatoes which contrast well with the acidic crunchy slaw. The seasoning is the same blend I use in Turkey Burgers. I’m all about guacamole, but these tacos are better without it. And at around 100 calories a taco, you’ll be guilt free.
Tacos start with a layer of sweet potatoes, then come the beans and finally some cheese before heating. Too heavy a layer of sweet potatoes or too much bean juice will cause a taco blowout. Double layer tortillas if you’re heavy handed while building your tacos. Don’t forget a squeeze of lime and a beer!