These Chicken, Sweet Potato, and Black Bean Sheet Pan Tacos are my meaty take on one of our favorite veggie sheet pan dinners. These recipes are so easy to make that I don’t mind doubling up and serving both versions at dinner time. This chicken filled version is always a huge hit with our kids and leaves us with minimal dishes to clean up after dinner, which basically means that I wish I could serve it 7 days a week!
This dinner is so versatile that I have about a million ways to dish it up, but if I had to pick my family’s top 3 favorite ways to dine on sheet pan tacos they would have to be:
- Served over Mexican Red Rice with Roasted Salsa Rojo. || While our little Kash-man loves this chicken and veggie dish on its own my daughter and I love to eat hearty helpings of this sheet pan supper served over a bed of Mexican red rice.
- Put an egg on it! || Seriously if you want to swap up this meal in an epic way just go ahead and put a fried egg on top. The yolk creates a dreamy sauce over the veggies and chicken that is pretty much irresistible and it turns this dish into a breakfast for dinner situation that your family is sure to go nuts for.
- Wrap it up burrito style. || There is no right or wrong way to serve up this meal, but I do find that simple substitutions like swapping out our normal corn tortillas for Flatout wraps keeps this meal interesting for my family and avoids mealtime burn out.
Chicken, Sweet Potato, and Black Bean Sheet Pan Tacos
- Yield: 4 1x
Description
Try topping leftovers of this meal with a fried egg for breakfast! It’s honestly one of our favorite ways to start the day.
Ingredients
- 2 boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/4 cup + 1 tablespoon olive oil
- kosher salt and black pepper to taste
- 1–2 teaspoons gluten free taco seasoning, depending on taste
- 4–5 baby sweet potatoes washed well
- 1 1/2 bunches of purple kale, stalks removed and leaves roughly chopped
- 1 red onion thinly sliced
- 1 can black beans, rinsed and drained well
- 1/2 cup cherry tomatoes
To serve
- cilantro leaves
- pepitas
- guacamole
- Flatout light wraps or Flatout gluten free wraps
Instructions
- Preheat the oven to 400°F.
- Place the chicken in a bowl and drizzle with 1 tablespoon olive oil then season with salt, pepper and 1/2 teaspoon of taco seasoning. Stir to coat then set aside.
- 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. Place the prepared chicken onto the sheet pan with the potatoes and 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 10-15 minutes until the potatoes are crispy on the outside and perfectly tender on the inside, the chicken is cooked through with no pink remaining and the kale is starting to crisp.
- Garnish the pan with cilantro leaves and pepitas then serve with guacamole and Flatout wraps.
This post was made in partnership with FlatOut. We were compensated and supplied with product to create our recipe. All thoughts and opinions are our own.
