I love me some tacos, and although there’s nothing like a crispy taco shell, I am equally obsessed with this version using a sweet potato as the “shell”! Not only is it a super delicious and filling alternative for your next Taco Tuesday (or Taco Wednesday, Taco Thursday, Taco Friday…you get the jist), but sweet potatoes are rich in fiber, antioxidants and nutrients. The addition of seitan and beans adds an extra protein punch. Enjoy!

Ingredients:

  • EVOO
  • salt
  • pepper
  • 2 sweet potatoes (or 3, see note at very bottom of page)
  • 1 14oz can chickpeas
  • 1 red pepper
  • 1 shallot
  • 1 jalepeno (optional)
  • 1 package seitan, cut up into cubes (optional, see note at bottom)
  • 1 14oz can black beans
  • 1 14oz can fire roasted diced tomatoes
  • 2 tbsp taco seasoning
  • Cilantro
  • Avocado
  • Daiya Mexican Blend vegan cheese (or cheese of your choice)

Instructions:

  1. Prepare the sweet potatoes: Preheat the oven to 425°F. Poke a few holes in the sweet potatoes with a fork, slice them lengthwise, and transfer to one half of a baking sheet. Rub potatoes with 1 tsp olive oil each and sprinkle with a pinch of salt and pepper.
  2. Prepare the crispy chickpeas: Drain and rinse the chickpeas. Pat dry with a paper towel and discard of skins. Add chickpeas to the other side of the baking sheet with the sweet potatoes. Toss the chickpeas with 1 tbsp olive oil, and a pinch of salt and pepper. Bake sweet potato and chickpeas together, about 30 to 35 minutes. (Note- you may have to cook the sweet potatoes longer than the chickpeas, so if necessary, scoop the chickpeas into a bowl after 30ish minutes and continue to let the sweet potatoes bake until they are soft in the middle).
  3. While the chickpeas and potatoes are in the oven, dice up the red pepper, shallot and jalepeno and fry them in a frying pan with 1 tbsp EVOO until soft, about 5 minutes. Add in seitan and fry up for another 5-7 minutes until seitan gets slightly browned and crispy.
  4. Add drained and rinsed black beans, diced tomatoes, and 1 tbsp taco seasoning to the frying pan.  Mix everything together, and let simmer for 5 more minutes. Strain excess liquid and transfer mixture to a bowl to keep warm.
  5. Once sweet potatoes are done, mash the insides with a fork. 
  6. Stuff sweet potato “taco shells” with the mixture and top with crispy chickpeas, cilantro, diced avocado, and a sprinkle of Daiya Mexican Cheese.

NOTES:

  • If seitan is not your thing, you can omit it from this recipe. After frying up the shallot, pepper and jalepeno you will go straight to step 4.
  • There will be leftover filling which you can use in a few different ways. If you want to make more sweet potato taco shells, cut up 3 potatoes instead of 2. If you would like to switch up your meals and have something different the next day for lunch or dinner, you could put the leftover mixture over a salad, some rice, in a wrap, on top of a tofu scramble, as a snack on some tortilla chips, or anything else that tickles your fancy!!