Chile-Lime Sweet Potato and Chickpea Sheet-Pan Tacos Recipe
Prep Time:
10 minutes
Cook Time:
20 minutes
Servings:
4 Servings
Ingredients
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 2 red peppers, seeded and sliced
  • 2 tablespoons avocado oil
  • 1 teaspoon crushed chipotle chile peppers or chili powder
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 2 limes, zest, and juice
  • 8 taco size flour or corn tortillas
  • ½ red onion, sliced
Directions
  1. Preheat the oven to 400 F.
  2. Place the chickpeas on a clean dish towel and top with another clean dish towel. Roll back and forth several times to remove the skins. Discard the skins.
  3. Add the chickpeas, sweet potatoes, and red peppers to a large bowl.
  4. Add the oil, chipotle chiles, coriander, cumin, garlic powder, and salt. Stir to combine.
  5. Spread the mixture onto a baking sheet and cook for 20-25 minutes.
  6. Meanwhile, zest and juice the limes.
  7. Toss the sheet pan mixture with the lime juice and zest.
  8. Warm up the tortillas in the oven or microwave.
  9. Stuff the tortillas with the chile lime sweet potato mixture, red onions, and optional toppings, then serve.