Chipotle Sweet Potato Tacos with Pumpkin Seed Slaw

Food, Mains, Recipes | November 28, 2017 | By

Here you go: fall in a tortilla!

As far as I’m concerned, tacos should not only be consumed on #TacoTuesday. That would just be silly! Tacos all. the. time. please. Especially when they’re full of colorful veggies and spices with a kick!

Sweet potatoes and chipotle spice go together incredibly well! Plus a little zing from the lime juice, a little crunch from the slaw, and of course a good bit of plant-based protein from the refried beans, and you have dinner! If you would prefer to make your own refried beans, by all means, do so, but your favorite canned variety works just as well.

I made this recipe originally using Amy’s Kitchen Lite in Sodium Refried Beans. This was one of my first ever #sponsored recipes!

Chipotle Sweet Potato Tacos with Pumpkin Seed Slaw
Course: Main Course
Cuisine: Mexican
Chipotle Sweet Potatoes
  • 1 15oz can refried beans
  • 1 sweet potato large
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/2 tsp ground black pepper
  • 12 6-in corn tortillas
  • 1 avocado, ripe sliced
  • 1/2 cup sharp cheddar cheese, grated (optional)
Pumpkin Seed Slaw
  • 1 purple cabbage, sliced or pre-shredded coleslaw mix
  • 2 carrots, grated
  • 3 tbsp lime juice
  • 1 tbsp olive oil
  • 1/4 cup chopped cilantro
  • 1/4 cup toasted pumpkin seeds or pepitas
  1. Preheat oven to 425F

  2. Peel and dice the potato into 1/2 inch cubes, then toss the potato with 2 tbsp olive oil in a large bowl. Add cumin, garlic powder, chipotle, salt and pepper, and toss to coat. 

  3. Spread potatoes onto a baking sheet and bake for 25-30 minutes, until soft.

  4. For slaw: mix shredded cabbage, grated carrots, cilantro and pumpkin seeds together in a bowl. Whisk 3 tbsp lime juice and 1 tbsp olive oil together with a pinch of salt. Add to bowl and toss everything together. 

  5. Open refried beans into a microwave safe dish. Cover and heat on medium-high power for 3-5 minutes. 

  6. Heat tortillas in the microwave by wrapping them in slightly damp paper towel or clean dish cloth. Heat for 20-30 seconds. 

  7. Assemble tacos by spread beans on the tortilla and topping with roasted potatoes, slaw, and grated cheese (optional). 

Recipe Notes

This recipe was developed in 2016 as a #sponsored post for Amy's Kitchen foods. I made this recipe using Amy's Lite in Sodium Refried Beans. 

Food Blog Theme from Nimbus
Powered by WordPress