• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • Meal Planning Made Simple
  • About Me
  • Home

Plan. Eat. Post. Repeat.

menu icon
go to homepage
  • Recipe Index
  • Meal Planning Made Simple
  • About Me
  • Home
  • Connect

    • Email
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipe Index
    • Meal Planning Made Simple
    • About Me
    • Home
  • Connect

    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes

    Published: Feb 24, 2022 · Modified: Aug 10, 2022 by Cassie Waltman · 2 Comments

    Baked Sweet Potato and Soyrizo Tacos

    Jump to Recipe

    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!

    Baked Sweet Potato and Soyrizo Tacos are arranged in a silver serving dish. Guacamole, limes, and sour cream are arranged on a silver surface nearby.

    Ingredients

    Ingredients for Baked Sweet Potato and Soyrizo Tacos are arranged on a silver tray.

    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

    Tacos are arranged on a foil-lined sheet pan,

    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!

    A taco is cut in half, exposing the sweet potato and soyrizo filling.

    Serving Baked Sweet Potato and Soyrizo Tacos

    A serving tray holds a dish of tacos, lime wedges, sour cream, and guacamole on a brightly colored napkin.

    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

    A silver platter of baked tacos is garnished with lime wedges.

    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!

    Recipe

    Baked Sweet Potato and Soyrizo Tacos are arranged in a silver serving dish. Guacamole, limes, and sour cream are arranged on a silver surface nearby.

    Baked Sweet Potato and Soyrizo Tacos

    Plan. Eat. Post. Repeat.
    These Baked Sweet Potato and Soyrizo Tacos are crispy and filled with a savory filling that will please any crowd.
    No ratings yet
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 25 mins
    Total Time 40 mins
    Course Appetizer, Main Course
    Cuisine Mexican
    Servings 20 tacos

    Ingredients
      

    • 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)

    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.
    • 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.

    Keyword beans, cheese, tortillas, vegetarian
    Share your results on Instagram!Mention @planeatpostrepeat or tag #planeatpostrepeat !
    A white box with the words, "Baked Sweet Potato and Soyrizo Tacos" is at the top of the image with a silver platter of tacos at the bottom of the image.

    More All Recipes

    • A jar of the blueberry syrup sits on a green and white striped towel next to a bowl used to strain the syrup.
      Blueberry Simple Syrup for Drinks, Dessert, and Breakfast
    • The bronzed gratin in a black cast iron skillet is at the center of the image, surrounded by plates, forks, an ear of corn, a Parmesan cheese wedge, and cloves of garlic.
      Garlic Parmesan Corn Au Gratin
    • Burst cherry tomatoes on the vine sit in oil with pepper, garlic cloves, herbs, and salt.
      Cherry Tomato Confit with Garlic and Herbs
    • An overhead view of a pitcher of pale yellow syrup sits on green fabric next to basil leaves.
      Fragrant Basil Simple Syrup

    Reader Interactions

    Trackbacks

    1. Sweet Potato and Black Bean Enchiladas - Plan. Eat. Post. Repeat. says:
      August 10, 2022 at 10:01 am

      […] I love the combination of sweet potato and beans in a hearty meal. If you’re a fan too, try Sweet Potato and Black Bean Bowls with Chicken and Citrus Herb Sauce or Baked Sweet Potato and Soyrizo Tacos. […]

      Reply
    2. Quick Ground Pork Tacos with Corn and Cabbage Slaw - Plan. Eat. Post. Repeat. says:
      October 13, 2022 at 10:49 am

      […] are a no-brainer for family meals. Try these Curried Beef Tacos or freezer-friendly Baked Sweet Potato and Soyrizo Tacos for your next taco night! If you love pork as a main dish staple like we do, try Crispy Breaded […]

      Reply

    I'd love to hear your thoughts! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Cassie! I'm glad you're here. Check out my most popular recipes below or browse the recipe categories for a new favorite.

    More about me →

    Popular

    • Four glasses filled with sliced fresh peaches, whipped cream, and angel food croutons arranged on a white surface.
      Fresh Peach Trifle with Angel Food Croutons and Rosemary Syrup
    • The fruit dip in a wooden bowl sits at the center of the image surrounded by fresh berries, lemon slices, and graham crackers.
      Lemon Cream Cheese Fruit Dip
    • A tray of Caramelized Onion Dip surrounded by vegetables and potato chips.
      Caramelized Onion Dip
    • 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

    Seasonal Favorites

    • Three servings of the salad on wooden plates are arranged over a black surface with tomatoes, herbs, and grilled bread.
      Grilled Bread Panzanella with White Beans
    • The salad is displayed on a brown wooden platter over a green surface.
      Grilled Peach and Burrata Salad with Pesto Salad Dressing
    • A filet of salmon with a brown crust on a white plate. It is topped with a chunky yellow salsa.
      Easy Pan Seared Salmon with Zesty Peach and Mango Salsa
    • A pitcher of stone fruit sangria and three glasses with fruit in the foreground.
      Stone Fruit Sangria

    Footer

    ↑ back to top

    About

    • About Me

    Subscribe

    • *Sign Up* coming soon for meal plans sent to your inbox!

    Contact

    • Email

    Copyright © 2023 Plan. Eat. Post. Repeat.