Sweet Potato Sheet Pan Tacos |Cooking With Amanda

Sheet pan tacos are a discovery I have made fairly recently, and, in all honesty, it's not something I'm willing to let go of anytime soon.

If you're one of the people intimidated by all the happy ~taco emoji~ #tacotuesday posts, wondering how in the WORLD all these families even begin to think about tacos with little kids at home… This one is for you.

Sheet pan tacos start with… A sheet pan (any surprises there? didn't think so). A sheet pan full of vegetables, cut into cubes small enough to fit into a (very loud and always chatty) toddler mouth but large enough to keep you somewhat sane while chopping.

Here you'll be doing sweet potatoes and onions. Don't stress about the color of the potatoes, I just happened to have a purple one at home. It was way less magical and amazing than I imagined it to be, other than my kid running through the house screaming "Mama, it's PURPLE!". So there's that.

The vegetables taste beautiful when roasted in olive oil and a generous helping of taco seasoning. I say taco seasoning, but anything remotely related goes, really. I usually go rogue when it comes to spices. And I do pretend Ras al Hanout mixed with Italian herbs and a little smoked paprika is taco seasoning, which is probably the worst description of fusion kitchen the written word has seen in this decade. But what can I say? It works.

While the sheet pan is doing its thing in the oven for, say, 10-15 minutes, you have time to rinse black beans (I'm well aware you're seeing kidney beans in the pictures, but lately I've been on a mission to simplify vs overcomplicate my creative work, and when there's no black beans to be found anywhere, kidney will work in a pinch every single time).

Je swear. (In honor of keeping up the fusion theme here.)

Then defrost some corn.

Cut a few limes and slice an avocado.

Slice red cabbage, or open sliced red cabbage's package, because that's generally easier when you have a little person dancing around you, pretending to be Hewey, Dewey and Louie at the same time.

I'd say crumble your cheese, but you know what? Everyone can do that at the table for themselves, thankyouverymuch.

Anyways, your ten to roughly fifteen minutes are up now, and you can toss the corn and black beans with the roasted sweet potatoes. And the most beautiful thing about all of this? To warm the taco shells, just pop them into the still-hot (but switched off) oven for a few seconds. It just makes everything so simple, so essential, so right.

#tacotuesday can now be a real thing at your house, without the headache, the hassle, the panic of I FORGOT ABOUT HEATING THE TACO SHELLS, WHERE DO I EVEN DO THAT IN THIS MESS?!

Only, want to know a little secret? While we have been eating several versions of sheet pan tacos every week for quite some time now… We haven't actually done so on a Tuesday.

But you know what? I say WHATEVER. Doing it is what counts. Who even cares about what weekday you're eating tacos on, talk about first world pronblems. As long as your kiddos are happy getting tacos and you're happy having an easy dinner option you can bust out every week, changing up with ease and have minimal clean up afterwards - seriously. Who. Cares.

Less stress, more wonderful, in every aspect of your life.

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Sweet Potato Sheet Pan Tacos Recipe

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Ingredients

2 medium Sweet Potatoes, cubed
2 Yellow Onions, halved and then cubed
2 Red Onions, halved and then cubed
1/4 cup Olive Oil
2 tablespoons Taco Seasoning
salt and pepper, optional
1 15 oz can Black Beans, rinsed
1 cup Corn Kernels, defrosted if frozen
2 Limes, juiced, plus extra to serve

For Serving:

Flour Tortillas
Shredded Red Cabbage
Avocado, sliced
Queso Cotija

Directions

Preheat the oven to 420°F. Place the sweet potatoes and onions on a baking tray and mix well with the oil, taco seasoning and salt/pepper (if needed). Bake for 10-15 minutes or until the sweet potatoes are done.
Mix in the black beans, corn kernels and lime juice. I find it's not necessary to heat them, but if you are a lover of piping hot food — do return the tray to the hot oven for a few minutes.
Warm the taco shells in the hot oven and serve with the filling, sliced red cabbage, avocado and cheese. A little hot sauce or BBQ sauce on top tastes pretty fantastic, too.

Notes

I used one orange and one purple sweet potato, but anything you have works just fine.
Salt and pepper are optional in case you use unsalted taco seasoning or prefer to mix your own spices.