Vegetarian Tacos

These vegetarian tacos are loaded with fresh sweet potatoes, jalapeno, pico de gallo, and avocado and then wrapped in a warm charred corn tortilla. These are the best vegetable tacos!

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 2 taco servings
Calories 327 kcal


  • 2 TBS canola or olive oil
  • 24 ounces sweet potatoes, slices and cut into 1/2 inch peices
  • 1 medium jalapeno, seeded and diced
  • 1 TBS minced garlic about 2 cloves
  • 1/8 tsp salt
  • 1/8 tsp ground black pepper
  • 1/4 tsp ground cumin
  • 2 medium avocado
  • 12 small corn tortillas
  • pico de gallo for topping
  • sour cream or greek yogurt for topping


  1. In a large skillet over medium high heat, add oil and heat for 1 minute. Add sweet potatoes and saute for 6-8 minutes or until tender. Remove from heat. 

  2. Add jalapeno, garlic, salt, pepper, and cumin; stir to combine. Set aside.

  3. Over a gas burner using tongs to hold each corn tortilla, gently char the tortilla to get a nice burn on it. If you don't have a gas burner, place the tortillas on the rack inside the oven and broil for 1-2 minutes, watching closely so they don't burn.

  4. To serve: Top each tortilla with sweet potato mixture, avocado, and pico de gallo. If desired, top with sour cream or Greek yogurt (or serve on side).