Sweet potato tacos

Shake up your midweek meals with these colourful veggie tacos. Omit the feta and soured cream to make them vegan, or use a plant-based alternative

  • Prep:15 mins
    Cook:35 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 643
  • fat 21g
  • saturates 5g
  • carbs 89g
  • sugars 0g
  • fibre 17g
  • protein 16g
  • salt 2.7g


  • 1 red onion, sliced
  • 3 limes, juiced
  • 4 sweet potatoes, peeled and cubed
  • 2 tbsp olive oil
  • 2 tsp hot smoked paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 400g can of black beans, drained and rinsed
  • 2 ripe avocados, mashed
  • 2 large ripe tomatoes, deseeded and cubed
  • 8 small flour tortillas
  • 50g feta, crumbled (optional)
  • soured cream and torn coriander to serve (optional)


  1. Put the onion in a bowl with two thirds of the lime juice and a tsp of salt. Leave to pickle for an hour.

  2. Heat the oven to 200C/180C fan/gas 6. On a large, flat baking tray toss together the sweet potatoes, oil, spices and some seasoning. Roast for 30-35 mins, turning halfway through, until golden and crispy. Once cooked, toss with the black beans.

  3. Mix the avocado and tomatoes with the remaining lime juice and a pinch of salt. Warm up the tortillas and pile on the sweet potatoes and beans. Top with the avocado, tomatoes and pickled red onion, and crumbled feta, soured cream and coriander, if using.

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