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Sweet Potato and Refried Bean Tacos

Sweet Potato and Refried Bean Tacos with Tomato Salsa and Jalapeño Crema

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We overheard these all-veggie tacos described as “epic” in the Test Kitchen. The title is well deserved: Corn tortillas are loaded with roasted sweet potatoes, homemade refried beans, tomato salsa, and jalapeño-laced sour cream. Finish with a generous sprinkle of queso blanco for one truly impressive Taco Tuesday (or any night of the week).

  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Shanna

By Chef Shanna

  • Calories 690
  • Protein 22g
  • Total Carb 96g
  • Total Fat 25g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • lime
    • 1
    • lime
  • sweet potato
    • 1
    • sweet potato
  • scallions
    • 2
    • scallions
  • pinto beans
    • 1 can
    • pinto beans
  • Mexican spice mix
    • 2 teaspoons
    • Mexican spice mix
  • corn tortillas
    • 6
    • corn tortillas
  • tomato
    • 1
    • tomato
  • jalapeño
    • 1
    • jalapeño
  • sour cream
    • 2 ounces
    • sour cream
  • queso blanco
    • 2 ounces
    • queso blanco

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • 8" medium pot with lid
  • potato masher (optional)
  • aluminum foil

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Rinse all produce. If you have a zester and want to infuse your crema with even more flavor, zest up to ½ of lime, then halve. Cut sweet potato into ½-inch cubes. Trim and discard scallion roots and thinly slice, keeping whites and light greens separate from dark greens. Drain and rinse pinto beans.

  2. Roast sweet potatoes

    Roast sweet potatoes

    On a baking sheet, toss sweet potatoes with 2 teaspoons olive oil, ½ teaspoon salt, and pepper as desired. Arrange in a single layer and roast, stirring halfway through, until tender and slightly charred, 15-18 minutes total. Meanwhile, heat 1 tablespoon olive oil in a medium pot over medium-high heat.

  3. Make refried beans

    Make refried beans

    When oil is shimmering, add scallion whites and light greens. Cook, stirring, until softened, 2-3 minutes. Add Mexican spice mix, pinto beans, and ½ cup water; cook until liquid is mostly evaporated, 4-6 minutes more. Season with ½ teaspoon salt and pepper. Using a fork or potato masher, mash until smooth. Remove pot from heat and cover to keep warm.

  4. Warm tortillas and make salsa

    Warm tortillas and make salsa

    While beans cook, stack tortillas and wrap in foil; place in oven (with sweet potatoes) to warm through, 5-10 minutes. Meanwhile, finely chop tomato and place in a medium bowl with juice of ½ lime, half of scallion dark greens, ⅛ teaspoon salt, and pepper as desired; toss to combine. Halve jalapeño lengthwise; using a knife tip, discard seeds and stem, then mince.

  5. Make jalapeño crema

    Make jalapeño crema

    In a small bowl, whisk together sour cream, lime zest (if using), up to half of jalapeño (it's spicy, so feel free to use less), juice of remaining lime, remaining scallion dark greens, and ¼ teaspoon salt to combine.

  6. Plate tacos

    Plate tacos

    Divide tortillas between serving plates and spread with refried beans. Layer with roasted sweet potatoes, jalapeño crema, and tomato salsa. Crumble over queso blanco and dig in!

What is Plated?
  • 1. Pick chef-designed recipes.

    1. Pick chef-designed recipes.

    Mix and match 20 delicious recipes (plus dessert!) each week in any combination.

  • 2. Get your customized box.

    2. Get your customized box.

    Your refrigerated pre-portioned ingredients and recipe cards will be delivered to your door.

  • 3. Enjoy your perfect dinner.

    3. Enjoy your perfect dinner.

    Experience quality time—in the kitchen and at the table—with the people that matter most.