Are you tired of eating the same old tacos? Let me introduce you to these Baked Veggie Tacos! They are packed with creamy mashed sweet potatoes, a black bean crumble, and melted cheese, all baked to crispy perfection. Whether you follow a plant-based diet or just want a fresh take on tacos, these are a must-try. Let’s get started!
Method
Prepare the Sweet Potatoes
Begin by peeling and dicing the sweet potato into small chunks to allow them to cook evenly. Fill a pot with water and bring it to a boil. Once boiling, carefully add the diced sweet potatoes and let them cook for about 5-8 minutes, or until they become soft and fork-tender. Be sure to check their texture by piercing them with a fork if they slide off easily, they are ready. Once done, carefully drain the water using a colander and transfer the cooked sweet potatoes to a large bowl. Using a masher or fork, mash them until smooth and creamy. If needed, add a tiny drizzle of olive oil for extra creaminess. Set the mashed sweet potatoes aside while preparing the rest of the ingredients.
Cook the Filling
While the sweet potatoes are cooling, it’s time to prepare the savory taco filling. Place a pan over medium heat and add a drizzle of olive oil. Once the oil is warm, toss in the diced onion and minced garlic. Stir frequently and let them cook for about 2-3 minutes until they become soft and aromatic. Next, sprinkle in the taco seasoning and cumin, stirring well so the spices coat the onions and garlic evenly. Now, add the black beans and vegan ground meat (or regular ground meat if preferred). Stir everything together and continue cooking for another 5-6 minutes, ensuring the beans soften slightly and the flavors meld together beautifully. If using regular ground meat, cook it thoroughly until it browns. Once done, remove the filling from the heat and let it cool slightly before assembling the tacos.
Assemble the Tacos
Now comes the fun part assembling your tacos! Take a soft taco shell and lay it flat on a clean surface. Start by spreading a spoonful of the creamy mashed sweet potatoes onto one side of the taco shell, ensuring it covers about half of the surface. This helps hold everything together while adding a deliciously smooth texture. Next, scoop a generous portion of the black bean and meat crumble filling and spread it evenly over the mashed sweet potatoes. Finally, sprinkle a small handful of cheese on top, ensuring each bite gets a bit of cheesy goodness. Carefully fold the taco shell in half, pressing gently to keep everything intact. Repeat this process for the remaining taco shells and place them neatly on a lined baking tray, making sure they are not overlapping.
Bake Until Crispy
Preheat your oven to 350°F (175°C). Once heated, transfer the tray of assembled tacos to the oven and let them bake for about 7-8 minutes. Keep an eye on them as they cook the cheese should melt beautifully, and the taco shells should turn slightly crispy with golden edges. If you like them extra crispy, you can let them bake for an additional 1-2 minutes, but be careful not to burn them. Once the tacos reach the perfect level of crispiness, remove them from the oven and allow them to cool for a minute or two before serving.
Necessary Tools
- Large pot for boiling sweet potatoes
- Pan for cooking the filling
- Masher or fork to mash sweet potatoes
- Baking tray, lined with parchment paper
- Knife and cutting board for chopping ingredients
Baked Veggie Tacos: A Deliciously Crispy Twist!
Cuisine: AmericanDifficulty: Easy4
servings15
minutes15
minutes30
minutesIngredients
1 medium-sized sweet potato
1 can black beans, drained and rinsed
1 white onion, diced
3 cloves garlic, minced
2 tbsp taco seasoning
2 tsp cumin
1 cup vegan ground meat (or regular ground meat if preferred)
1/2 cup cheese (vegan or regular)
12 soft taco shells
Green onions, chopped (for garnish)
Olive oil (for cooking)
Directions
- Prepare the Sweet Potatoes
Start by peeling and dicing the sweet potato into small chunks. Add them to a pot of boiling water and cook for about 5-8 minutes until soft. Once done, drain and mash them until smooth. Set aside. - Cook the Filling
In a pan over medium heat, add a drizzle of olive oil and toss in the onion and garlic. Cook until soft and fragrant. Then, add taco seasoning, cumin, black beans, and vegan ground meat. Stir well and cook until everything is heated through and nicely combined. - Assemble the Tacos
Take a soft taco shell and spread a spoonful of mashed sweet potatoes onto one side. Add a generous scoop of the black bean mixture, then sprinkle some cheese on top. Fold the taco in half and place it on a lined baking tray. Repeat with the rest of the tacos. - Bake Until Crispy
Preheat your oven to 350°F (175°C). Place the assembled tacos in the oven and bake for 7-8 minutes, or until the cheese is melted and the tacos are slightly crispy. Remove from the oven and let them cool for a minute before serving.
Notes
- Don’t overcook the sweet potatoes, or they will become watery instead of creamy.
- Be sure to drain the black beans properly to prevent excess moisture in the filling.
- If using regular cheese, keep an eye on it while baking some cheeses melt faster than others.
- Avoid overstuffing the tacos, or they may break apart when folding or baking.
Serving Suggestions
These tacos taste amazing on their own, but here are a few ways to take them up a notch:
- Serve with a side of guacamole or salsa
- Add a dollop of sour cream or a drizzle of lime juice
- Pair them with a fresh salad or Mexican-style rice
- Top with chopped cilantro and pickled jalapeños for extra flavor
Fun Fact
Did you know that sweet potatoes are packed with fiber, vitamins, and antioxidants? Not only do they make these tacos deliciously creamy, but they also add a nutritious punch to your meal!
Conclusion
These Baked Veggie Tacos are the perfect way to switch up your taco game. They’re crispy, flavorful, and packed with nutrients all while being super easy to make! Try them out and let me know how they turn out. Enjoy your taco night!
