Sweet Potato Rolled Tacos
These Sweet Potato Rolled Tacos are filled with mashed sweet potatoes, pinto beans & seasonings. Wrapped in corn tortillas and cooked until crispy!
Ingredients
- 1 medium sweet potato peeled and cubed
- 1 15-ounce can pinto beans drained and rinsed
- 1 teaspoon smoked paprika
- 1 teaspoon garlic salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 12 corn tortillas
- oil
- shredded cabbage, cilantro, lime wedges for serving
- yogurt chipotle dipping sauce optional, see notes
Instructions
- Add the cubed sweet potato to a pot of water. Bring to a boil, lower heat and simmer until tender (approx. 8-10 minutes). Drain and allow to cool slightly.
- Transfer the sweet potato to a bowl and mash with a fork. Add the beans & dry seasonings and mix until combined.
- Heat the tortillas. Brush one side of a tortilla with oil, flip it over and spread some of the sweet potato mixture down the center. Roll it up and place seam side down in an air fryer basket (see notes for baking instructions). Repeat with the remaining ingredients and cook for 8 minutes at 380 degrees. Flip and cook for another 3-5 minutes, or until crispy. Work in batches if needed.
- Remove from the air fryer and add any optional toppings and serve with your favorite salsas or sauce (see notes for chipotle dipping sauce).
Video
Notes
FOR BAKING: Preheat the oven to 450 degrees. Place rolled tacos seam side down on a baking sheet and bake in the oven for 8 minutes. Flip and cook for an additional 5 minutes.
FOR CHIPOTLE DIPPING SAUCE: To a food processor add 4 ounces non-dairy yogurt, 1/2 bunch cilantro, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried chives, 1 teaspoon dried parsley, 1 chipotle pepper in adobo, 1 lime juiced. Blend until smooth adding non-dairy milk - if needed to thin.
Nutrition
Calories: 124kcal | Carbohydrates: 21g | Protein: 3g | Fat: 3g