Easy Vegetarian Sheet Pan Tacos
If there ever was a family that truly loves tacos it’s ours! At least twice a week we feast on tacos of some sort and most recently it’s these, vegetarian sheet pan tacos. This dish is loaded with our family’s all-time favorite taco filling combination of sweet potatoes and black beans along with crispy purple kale, oven roasted cherry tomatoes, red onions, and loads of taco seasonings. This simple dinner is always a hit and if you are lucky enough to have any leftovers they can be topped with a fried egg and served for breakfast the next day.
I started seeing sheet pan suppers pop up all over Pinterest a few months ago and I knew I had to bring this dinner craze to our family table asap! Seriously, what’s not to love? They taste freaking delicious and they make our hectic weeknight dinners a total cinch for Todd and I.
While I’m admittedly a newbie at this sheet pan meal thing, I am all too familiar with Hasselback potatoes. When I was 10 my mom taught me how to accordion slice potatoes between the handles of 2 wooden spoons. That one simple kitchen hack elevated my after school snacking situation tremendously and carried me all the way through high school. Somehow over the years, I forgot about my preteen Hasselback tater craze until I saw a recipe on one of my favorite blogs, Green Kitchen Stories for Hassleback potatoes with kale and pesto last year. I don’t think that recipe lived on the internet for longer than a day before I had it on my table. We all loved it – no one, not anyone complained and there was hardly any clean up for me. Since then I’ve been making all sorts of versions of that original sheet pan supper, but these sheet pan tacos are our absolute favorite!
The prep for this meal is so easy to whip up that I can even prep a second pan of chicken sheet pan tacos at the same time without even skipping a beat and with only one more pan to wash. ( This is also the best way to ensure a few leftovers for us in the morning!) Trust me, this is one meal that pleases everyone at our family table, every single time. Whether you serve these straight up with a side of rice, stuffed into taco shells or even wrapped burrito-style in Flatout wraps like we do! (Flatout even has gluten free wraps for the boys!!) There are about a million and one ways to make this awesome meal and every single one of them is a total winner!
- 6-8 baby sweet potatoes washed well
- ¼ cup olive oil
- kosher salt and black pepper to taste
- 1½ bunches of purple kale, stalks removed and leaves roughly chopped
- 1 red onion thinly sliced
- 1 can black beans, rinsed and drained well
- ½ cup cherry tomatoes
- 1-2 teaspoons gluten free taco seasoning, depending on taste
- cilantro leaves
- Flatout light wraps or Flatout gluten free wraps
- Preheat the oven to 400°F.
- Lay 2 wooden spoons flat on a cutting board and place a sweet potato in between the handles of the spoons. Carefully slice the sweet potatoes until the knife stops on the wooden spoon handle. This will allow you to cut thin slices without slicing all the way through the potato. Continue this process until all of the sweet potatoes are sliced Hasselback style. Arrange the sweet potatoes on a sheet pan then drizzle with half of the olive oil and season liberally with salt and pepper. Roast in the oven for 20 minutes.
- Meanwhile, in a large mixing bowl combine the kale, red onions, black beans, and tomatoes. Drizzle with 1 tablespoon of the olive oil, taco seasoning, salt, and pepper then mix well to combine. After the potatoes have roasted for 20 minutes arrange the kale and black bean mixture on the pan around the potatoes then brush the potatoes with the remaining olive oil making sure that the oil drips down in between the potato slices. Put the pan back into the oven and roast for another 15 minutes until the potatoes are crispy on the outside and perfectly tender on the inside and the kale is starting to crisp.
- Garnish the pan with cilantro leaves and pepitas then serve with guacamole and Flatout wraps.