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    Home » Recipes » Vegetarian

    Updated: Aug 10, 2022 · Published: Feb 24, 2022 by Cassie Waltman · This post may contain affiliate links · 1 Comment

    Soyrizo and Sweet Potato Baked Tacos

    click here to get straight to the recipe

    This recipe for Soyrizo and Sweet Potato Baked Tacos makes a batch to feed a crowd!  Just 5 ingredients combine to make crispy and flavorful tacos with a hearty soyrizo-based filling and they all bake in the oven at once for easy prep.  These vegetarian tacos are a good source of protein and fiber to help keep bellies satisfied and their fun size is instantly kid-approved.

    The finished tacos are sprinkled with cilantro and stacked in a gray dish alongside lime wedges.

    These crispy baked tacos really shine with a dipping sauce or salsa!  Our favorite sauce is a Creamy Cilantro Pepita Dressing, but grab any creamy dipping sauce you like for a contrast with the crisp texture.

    A simple jarred salsa is a perfect condiment, but the Mango and Peach Salsa in this salmon recipe would be an extra special addition.  It’s a great combination, with a sweet and tart compliment to the savory filling.

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions and Variations
    • Equipment
    • Serving Suggestions
    • Make This Recipe Kid-Friendly
    • Storage
    • Make Ahead Options for the Freezer
    • FAQ
    • More Taco Recipes
    • Pairing Suggestions
    • Try It and Share
    • Recipe
    • Comments

    Ingredients

    I include ingredient notes here when I think they’ll be helpful, including ways to source, any preparation tips, or why I've chosen a particular ingredient. Be sure to check out the recipe card below for the full list of ingredients and their quantities!

    The five ingredients for the tacos are displayed on a tray and are labeled with white text boxes, including refried beans, shredded cheddar, flour tortillas, soyrizo, and sweet potato.
    • Sweet Potato - Only one small sweet potato is needed for the filling, about 4 ounces.  Peel it and cut it into a rough chop to help the food processor break it down into fine pieces.
    • Soyrizo -  You can find soyrizo at Trader Joe’s, well-stocked Mexican markets, or larger grocery stores.  Soyrizo is a spiced textured soy protein product that has a satisfying meaty texture and deep flavor.
    • Cheddar Cheese - Use bagged sharp cheddar cheese for easy prep here!  
    • Refried Beans - Canned refried beans, either black beans or pinto beans, are perfect for this recipe.  Be sure to choose vegetarian beans for a truly vegetarian taco.
    • Flour Tortillas -  Small flour tortillas (often labeled “street taco” size) are ideal for this recipe.  Aim for tortillas that are about 5 inches in diameter.

    Instructions

    Preheat your oven to 425°F.  Find two sheet pans that nest into each other so that the tacos can bake pressed between the pans for extra-crispy results.

    Chunks of sweet potato are placed in the bottom of a food processor bowl.

    Peel and dice the sweet potato into large 2-inch chunks and place them in a food processor.

    The sweet potato has been processed to a fine texture, with pieces the size of oats.

    Process the sweet potato to a fine texture, with pieces that are similar in size to oats.  This ensures that the sweet potato cooks up tender during the baking time.

    Shredded cheese and soyrizo are added to the finely chopped sweet potato in the bowl of the food processor.

    Add the shredded cheese and soyrizo (removed from its plastic casing) to the food processor bowl.

    The soyrizo and cheddar have been mixed with the sweet potato in the food processor to form a crumbly deep orange filling.

    Process the filling together until you have a homogeneous texture that is well blended.

    Two nesting sheet pans are displayed, one is lined with foil.

    Line one of the baking sheets with foil and spray the foil with cooking spray.

    The assembly of the tacos is pictured from top to bottom, starting with a flour tortilla, half spread with beans which are then topped with the soyrizo filling before the taco is folded in half.

    Open your can of refried beans and assemble the tacos: spread the bottom half of the tortilla with a generous tablespoon of beans and then top that with a tablespoon of the soyrizo filling.  Fold the taco over the filling.  Repeat until all tortillas are filled.

    The assembled tacos are laid out on a foil-lined baking sheet.

    Place the tacos over the greased foil so that the beans are on top (this helps them stay folded).  Do a little bit of adjusting to get all of the tacos in a single layer on the baking sheet.  Some overlap is ok!  Spray the tops of the tacos on the sheet and cover them with another sheet of foil.  Place the second baking sheet over the top and bake the sheet pan “sandwich” for 25 minutes to get both sides of the tacos crisp and golden at once.

    Substitutions and Variations

    The substitutions listed below have been tested in this recipe and work well. If you successfully make any other ingredient substitutions, let us know in the comments!

    • Use Chorizo instead of Soyrizo - Standard pork chorizo works well in this recipe; the finished tacos are extra crisp as they essentially fry up in the rendered fat from the pork.  Endure that the tacos are cooked to a final internal temperature of 160°F.
    • Change the Cheese - Sharp cheddar stands up to the big flavor in the soyrizo, but pepper jack (for a bit of spice) or colby jack cheeses are great alternatives.
    • Use a Flour and Corn Blend Tortilla - Avoid using corn tortillas, they get chewy and hard with this baking preparation, but a flour and corn blend tortilla is a tasty swap.
    A detail image shows the texture of the interior of the taco, with visible chunks of beans, cheese, and soyrizo.

    Equipment

    These tacos come together so quickly with the help of a food processor!  The whole filling prep takes place in one vessel.  If you don’t have a food processor, grate the sweet potato on the large holes of a box grater so that they are small enough to bake up tender in the oven in 25 minutes.

    Two half sheet pans (18 inches by 13 inches) that nest into one another are what helps the tacos get golden and crispy on both sides at once in the oven.

    Serving Suggestions

    Serve these tacos with sour cream, lime wedges, guacamole, or cilantro for delicious flavor and texture contrasts.  A creamy dipping sauce, hot sauce, or salsa are also great options for taco condiments.

    Baked tacos are displayed on a platter alongside sour cream, guacamole, cilantro, and lime wedges.

    To complete the meal, serve these tacos with a simple side salad, Garlic Parmesan Corn, cilantro lime rice, or a fruit salad.

    Make This Recipe Kid-Friendly

    Kids tend to like the small size and dip-ability of these baked tacos.  Serve them with anything your kids like to dip, ranch dressing is a surprisingly good option that many kids love.  The tacos are also great for dipping in queso!  The filling is mild but if your child objects to any texture you can blend the soyrizo filling and beans together in the food processor to a finer texture and fill the tacos with this extra-blended filling.

    Storage

    Store any leftovers in an airtight container in the refrigerator for up to 3 days.  These reheat beautifully in a toaster oven.  You can also spray them with additional cooking spray and air fry the leftover tacos for 5-7 minutes at 375°F.

    Make Ahead Options for the Freezer

    Go ahead, prepare a double batch of these baked tacos and freeze some for a dinner in a flash later on.  Fill and fold the tacos and then freeze them flat in a single layer.  Transfer the frozen tacos to a zip-top bag and store in the freezer.  When you are ready to bake them up, defrost as many as you want to serve.  Line a foil sheet as described above with foil, spray it and bake as directed between two sheet pans.

    FAQ

    What is soyrizo and what is it made out of?

    Soyrizo is a crumbled textured soy protein that is flavored with spices and salt to resemble standard pork chorizo and then packaged in sausage-like tubes.

    Is soyrizo casing edible?

    No.  The casing is a plastic tube and must be removed before cooking.

    Can you make baked tacos with corn tortillas?

    These tacos are best with a flour tortilla or a corn and flour blend tortilla.  Using a standard corn tortilla makes a final taco that is chewy and hard with this preparation method.

    Can you make these tacos with regular chorizo?

    Yes you can!  Using standard pork chorizo will make a greasier taco as the fat renders from the meat during the baking process.  You will want to cook the tacos to an internal temperature of 160F since chorizo is a ground pork product.

    More Taco Recipes

    Tacos are a big hit with families for good reason.  Try out these taco and taco filling recipes to shake up your rotation:

    • A blue plate is filled with bean and broccoli tacos in charred tortillas topped with radishes and crumbled cheese.
      Charred Broccoli Tacos with Honey Chipotle Sauce
    • A white bowl with shredded salsa chicken is garnished with chopped cilantro.
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      Quick Ground Pork Tacos with Corn and Cabbage Slaw
    • Plated tacos sit on a yellow napkin next to halved limes and a bowl of salad for topping the tacos.
      Instant Pot Shredded Beef Tacos with Mango Cucumber Salad

    Pairing Suggestions

    Add any of the recipes below to your baked tacos for a meal that is delicious from start to finish:

    • A rocks glass with a salted rim holds a red liquid and is garnished with a sliced strawberry and a slice of jalapeno. In fornt of the glass are two fresh strawberries, a sliced lime, and a fresh jalapeno.
      Strawberry Jalapeño Margaritas
    • A platter of the finished dish sits on a red and black surface next to a small dish of chili onion crunch and an ear of corn.
      Sautéed Corn with Peppers and Chili Onion Crunch
    • A round glass with green-tinted lemonade and fresh cucumber, jalapeno, and lemon slices as garnish.
      Fresh Cucumber Jalapeno Lemonade (Cocktails or Mocktails)
    • A bowl of golden squash is on teh left of the image. Small bowls of honey and spices are to the right of the bowl, next to two dried chiles.
      Roasted Delicata with Honey Ancho Vinaigrette

    Try It and Share

    I hope you try these Soyrizo and Sweet Potato Baked Tacos and share the recipe with family or friends. I want to see your results! Tag your photo with #planeatpostrepeat and mention me @planeatpostrepeat on Instagram or Facebook. I can give you a virtual high five and thank you for cooking one of my recipes! Comment below with any questions and please leave a review so others can find this recipe more easily.

    Recipe

    The finished baked tacos are golden and crispy and sprinkled with chopped cilantro.

    Soyrizo and Sweet Potato Baked Tacos

    Cassie Waltman
    Soyrizo and Sweet Potato Baked Tacos feed a crowd with crispy flour tortillas and a savory vegetarian filling including cheese and refried beans.
    5 from 1 vote
    Prevent your screen from going dark
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    Prep Time 15 minutes mins
    Cook Time 25 minutes mins
    Total Time 40 minutes mins
    Course Appetizer, Main Course
    Cuisine Mexican
    Servings 20 tacos
    Calories 145 kcal

    Equipment

    • food processor
    • 2 half sheet pans that nest together

    Ingredients
      

    • 4 oz. sweet potato (peeled and cut in 2-inch pieces)
    • 3 oz. sharp cheddar cheese (shredded)
    • 5 oz. soyrizo (casing removed, you can use chorizo as well)
    • 16 oz. refried beans
    • 20 flour tortillas (about 5" in diameter)
    • cooking spray
    • guacamole, sour cream, cilantro, lime wedges (for garnish)

    Instructions
     

    • Preheat your oven to 425°F and line a sheet pan with foil. Grease the sheet pan generously with cooking spray.
    • Add the sweet potato to the bowl of a food processor. Pulse several times until the sweet potato is chopped up in fine pieces, about the size of oats.
    • Add the soyrizo and cheese to the sweet potato and pulse 3-4 times until combined.
    • Assemble the tacos by spreading one tablespoon of refried beans over half of the tortilla. Spoon one tablespoon of sweet potato filling over the beans and fold the tortilla over the filling.
    • Place the taco on the greased sheet pan with the beans on top. Repeat until all of the tortillas are used and get all of the tacos ion the pan in a single flat layer.
    • Spray the tops of the tacos with cooking spray and cover them with another sheet of foil. Cover the foil with a second sheet pan and bake for 25 minutes.
    • Serve the tacos with any desired garnishes.

    Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts caculator to obtain the most accurate nutrition facts for your meal.

    Nutrition Facts

    Calories: 145kcalCarbohydrates: 20gProtein: 5gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 4mgSodium: 465mgPotassium: 60mgFiber: 3gSugar: 2gVitamin A: 866IUVitamin C: 0.1mgCalcium: 83mgIron: 1mg
    Share your results on Instagram!Mention @planeatpostrepeat or tag #planeatpostrepeat !

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    Reader Interactions

    Comments

    1. Cassie Waltman says

      November 19, 2024 at 1:22 pm

      5 stars
      What are your favorite condiments for these soyrizo baked tacos?

      Reply

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    The baked tacos are displayed in a gray dish on a red striped napkin. A text box at the top of the image contains the words, "soyrizo and sweet potato baked tacos" and "plan. eat. post. repeat."
    The finished tacos are sprinkled with cilantro and stacked in a gray dish alongside lime wedges.

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