A Vegetarian Dinner - Sweet Potato Rolled Tacos

Today I have a recipe that I know your family will love, at least I hope they will! We make these tasty rolled tacos a few times a month and every time feels like the first. They are so flavorful and beyond simple to toss together. PLUS, they are vegetarian meaning zero animals were harmed in the making of this dinner. Which don't get me wrong, I love meat. But it is nice to enjoy a meal or two with out it sometimes. I think there also is a common misconception that a vegetarian meal can't be hearty since there is no meat. Though I am here to tell you, that isn't case. The recipe I am sharing with you today is a perfect example! 

I am sharing this recipe in hopes of inspiring you to get in the kitchen and kick off your year with a healthy, hearty vegetarian meal. I've actually partnered with Hedley & Bennett and their Get In The Kitchen Challenge. Which is a 3 part cooking challenge with a giant grand prize. One part of the challenge is to cook a vegetarian meal (my idea ;) and if you make the recipe I'm sharing today you are nearly halfway there! If you are interested in more kitchen inspo check out the challenge HERE. I am thrilled to start my year off with the Hedley & Bennett crew and I honestly love these rollled tacos so all in all today is GREAT DAY! 

I hope you all are enjoying your January. Let me know if you roll up some of these tacos in the near future and what you think! Recipe down below

All Photos By - Lily Ro Photography 

Apron - Hedley & Bennett 



  • Prep time: 5 minutes

  • Cook time: 30 minutes

  • Servings: 12-15 flautas


  • 12-15 small flour tortillas or corn tortillas. *See note about working with corn tortillas.

  • 3-4 large sweet potatoes peeled and diced.

  • 1 can black beans drained and rinsed.

  • 1 tablespoon fresh cilantro chopped.

  • 1 tablespoon taco seasoning.

  • 1/2 tablespoon cumin.

  • 1/2 an onion chopped.

  • 2 tablespoons olive oil.

  • 1/4 cup water.

  • 2 garlic cloves.

  • 2 tablespoons vegetable oil. *To be used with a pastry brush

  • Optional (Use a cashew cream to keep meal vegetarian) - Add 1 teaspoon of taco seasoning and a few drops of hot sauce to 1/2 cup of sour cream. Mix well and drizzle on top of the warm flautas!

*Be sure your flour tortillas are made with out lard. You can also use corn tortillas. TIP - If you use corn tortillas warm them in the microwave for about 10 seconds to make them more "rollable".



Begin by prepping all your ingredients and lay them out for easy access. This will help things go quickly and with ease. 


In a 10 inch fry pan with a lid, start by warming up 2 tablespoons of olive oil. Once the oil is warm add the chopped onions. Use a grater to grate the two garlic cloves into the oil and onions. Or a garlic press. With a wooden spoon cook the onions down until they are soft and opaque. 


Add the diced sweet potatoes into the cooked onions and stir. Add in 1 tablespoon of taco seasoning and 1/2 tablespoon of cumin. *Notice I don't add any additional salt, because the taco seasoning has it already. Though you can add salt and pepper to your liking. 


Once the sweet potatoes have a bit of color on them add in the water and place the lid onto the pan. Cook the sweet potatoes down until they are fork tender. 


Once the sweet potatoes are cooked through, add in the black beans and 1 tablespoon of freshly chopped cilantro. 


Turn off the heat. Now with a potato masher, mash the sweet potato + black bean mixture until well incorporated. You are looking for a smooth texture with just a few lumps within it. 


Pre-heat your oven to 375 degrees. Set up a baking sheet lined with parchment paper or a silicon baking mat. Pour your vegetable oil into a small bowl and grab a pastry or BBQ brush. Create a space to fill and roll your tacos. 


In each tortilla add 2 tablespoons of the sweet potato + black bean mixture. Tightly roll up each one and lay onto the baking sheet. Use the pastry brush to brush on a light coating of oil onto each rolled taco. *If you are using corn tortillas you may have to secure each one with a toothpick to keep them rolled. 


Bake the flautas for about 10-15 minutes or until the tortillas are golden brown on the edges. Serve warm with salsa, flavored cashew cream or sour cream.