Tacos! Tacos are very well loved in our house and I'm constantly trying to shake them up a bit for variety. This recipe for Baked Sweet Potato and Soyrizo Tacos yields huge batch of crispy and flavorful tacos with all of the ingredients built right in! Are any of you familiar with Jack in the Box tacos? These were a southern California treat when I lived there and they were deep fried with the meat, cheese, and corn tortilla shell all crisped up together. That style of taco was the inspiration here. I'm not one to pull out the deep fryer on a weeknight, so I came up with a way to bake them and still get crispy edges and a smooth, savory filling.
Everyone should have a few favorite taco recipes. Try adding Quick Ground Pork Tacos with Corn and Cabbage Slaw, Broccoli Tacos, or Curried Beef Tacos to your rotation!
There are only four ingredients for the filling of these tacos, and I pull the whole thing together in a food processor. Start with a small sweet potato, and cut it into chunks. Shredded cheese (either Colby Jack or sharp cheddar are my favorite) is the second ingredient and I almost always use a bag of pre-shredded in this recipe. We are fans of soyrizo around here, but if you can't find it or don't use soy I tested the recipe with pork chorizo and it was terrific. Finally, a can of refried beans adds some fiber and acts as a good "glue" to keep the tortillas folded before baking. I like these Baked Sweet Potato and Soyrizo Tacos to be snack-sized, so I always use small flour tortillas. We find them at the supermarket and they are called "street taco" size. Use what you can find!
Preparation of Baked Sweet Potato and Soyrizo Tacos
You'll need two sheet pans that nest for this recipe. I press the tacos between the pans while cooking to get them crisp and delicious on both sides at once. To start, you'll want to line one sheet pan with foil and then give it a generous layer of cooking spray or coat of oil. I then prepare the filling by pulsing the sweet potato chunks several times to get sweet potato confetti. This ensures that the sweet potato will cook up and get tender in the oven. Add in the soyrizo or chorizo and the cheese and pulse a few times to combine. Open up your can of refried beans and you're ready to start assembly!
Grab a tortilla and spread half of it with a tablespoon of beans. Add a tablespoon or so of soyrizo filling and spread it out over the beans. Fold the tortilla in half and place it on the oiled sheet pan with the beans on top. This will prevent the tortillas from popping open while you make the rest of the tacos. Just keep assembling until all of the filling and beans are gone. When you are ready to bake, spray the tortillas with cooking spray and place another sheet of foil over the top. Press the second sheet pan on top of this, making a taco "sandwich" with sheet pan bread. Bake for 25 minutes and they will come out golden and delicious with crispy edges!
Serving Baked Sweet Potato and Soyrizo Tacos
These are good as-is, but by now you know that my family and I love toppings! I serve them with guacamole, sour cream, salsa, or limes. These tacos are incredible when paired with Cilantro and Pepita Dressing as a dipping sauce, too. Don't sleep on that combo. Baked Sweet Potato and Soyrizo Tacos are best fresh from the oven, but you can reheat them in a toaster oven or in a skillet with a bit of oil. Even better, these tacos are a great make-ahead project to build your freezer stash! Once I've made the unbaked tacos I freeze them flat on the sheet pan. Then I place them in a bag for storage. When you want to cook them up, just add about 5-7 minutes to the cooking time and you'll have dinner with almost no effort. Don't forget to oil the foil and the tacos before baking or you'll have a sticky situation.
Serve these tacos with a side dish of this garlic parmesan corn au gratin for a special meal.
Try It and Share
I hope you try these Baked Sweet Potato and Soyrizo 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.
Do you want another freezer-friendly Mexican meal the whole family loves? Try my Chicken and Avocado Burritos. They are packed with flavor and feed a crowd. And don't forget some Cucumber Jalapeno Lemonade to serve alongside the tacos or burritos!
Baked Sweet Potato and Soyrizo Tacos
- 4 oz. sweet potato, peeled and cut into 2" pieces
- 3 oz. sharp cheddar cheese, shredded
- 5 oz. soyrizo, removed from any casing (you can use chorizo as well)
- 1 16 oz. can refried beans
- 20 small flour tortillas (about 5" in diameter)
- cooking spray
- guacamole, sour cream, cilantro, lime wedges (for garnish)
- 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.
- 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 with as many tacos as you can fit on your sheet pan.
- 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.