This post is sponsored by Hunt’s!

This sweet potato taco dish is delicious and simple. This is a perfect recipe for anyone working on getting more comfortable in the kitchen and strengthening their cooking skills. This taco recipe is vegetarian and you can make it vegan, just depending on the toppings you choose.

Ingredients

Olive oil

1 small onion or ½ large onion

1 garlic clove

½ tsp cumin

½ tsp salt

½ tsp paprika

½ tsp Trader Joe’s Cuban Style Citrusy Garlic Seasoning (sub ½ garlic powder 1 tsp fresh lemon juice)

Approx 14 oz can tomatoes (Ounces per can vary by brand. I used half a 28 oz can of Hunt’s canned diced tomatoes.)

1 can beans of choice (I used garbanzo beans)

3 small sweet potatoes

Tortillas

Optional Taco Toppings

Cheese

Salsa

Fresh lime

Chopped onion

Chopped tomatoes

Avocado

Greens

Sour cream

Steps

Rinse the sweet potatoes, use a fork to poke holes in them, and cook them for 5 minutes in the microwave. You may have to adjust the time depending on the size of your sweet potatoes. You’ll know they are done when they feel slightly soft. Once the sweet potatoes are cooked, cut them up into cubes.

While the sweet potatoes cook, heat some oil in a large pan and saute the garlic and onion over medium heat until the onions are soft and transluscent. Add in the cubed sweet potatoes, canned tomatoes, and spices.

Stir everything together. If you like, you can also stir in the beans now. I decided to serve them on the side, so I can switch out different beans. Leave on medium heat for about 10 minutes, stirring occasionally. 

Remove from heat and serve your taco filling with tortillas and your favorite toppings. I decided to freeze individual portions in freezer-safe containers for my weekly meal prep!

Let me know if you decide to try these out. Tag me on social media, so I can see your take on this simple recipe. @julia.sophh on TikTok and Life.stylebyjulia on Instagram (links below).