Description
These crispy sweet potato rolled tacos are packed with smoky, savory flavor and baked or fried to golden perfection. A delicious vegan twist on a classic taquito, perfect for dipping and sharing.
Ingredients
- 2 cups mashed sweet potatoes
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 8–10 small corn tortillas
- Oil for brushing or frying
- Optional toppings: avocado, salsa, vegan sour cream, cilantro
Instructions
- Preheat oven to 425°F (220°C) if baking.
- Heat olive oil in a pan over medium heat and sauté onion until softened, about 3-4 minutes.
- Add garlic, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
- Stir in mashed sweet potatoes and mix until well combined. Remove from heat.
- Warm tortillas slightly to make them pliable.
- Spoon 2-3 tablespoons of filling onto each tortilla and roll tightly.
- Place seam-side down on a baking sheet and brush lightly with oil.
- Bake for 15-20 minutes until crispy and golden, or pan-fry until crisp on all sides.
- Serve hot with desired toppings and dips.
Notes
- For extra crispiness, lightly spray tacos with oil before baking.
- You can add black beans or lentils for extra protein.
- Store leftovers in the refrigerator for up to 3 days and reheat in the oven.
- Serve with guacamole, salsa, or cashew cream for added flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baked or Pan-Fried
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2-3 tacos
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 0 mg
