Have you ever tried roasted tomatoes? Specifically slow-roasted cherry tomatoes, the best of all roasted tomatoes? If not, you have really been missing out! Last summer, our garden produced more cherry tomatoes than we could eat fresh, so I roasted several batches over the weekends.

You might be thinking that it’s hard to beat fresh cherry tomatoes (and I agree), but roasted cherry tomatoes are even nicer. The flavors and textures condense in the oven, yielding spectacularly sweet-tart, rich tomato flavor. Once roasted, they keep in the refrigerator for over a week, so this is a great way to preserve tomatoes a little longer.

Honestly, I eat these tomatoes like candy. I have to stop myself from eating them all straight off the pan. Unlike most other roasted veggies, which I typically serve as a side dish, these roasted tomatoes are the perfect addition to many summer meals. They’ll turn a simple pasta with basil into a highly memorable dinner.

You’ll be happy to hear that roasting these cherry tomatoes require a much lower temperature than normal (just 250 degrees Fahrenheit). While they do require a couple of hours in the oven, you can throw these in the oven on a hot day without overheating your kitchen.

Tomato lovers, gardeners and weekend meal preppers, this roasted tomato recipe is for you!

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The post Roasted Tomatoes appeared first on Cookie and Kate.

This stuffed mushrooms recipe will make you say wow! It’s easy to put together and perfect for entertaining…or snacking.

Looking for a great healthy appetizer recipe for entertaining…or just snacking? Try this simple stuffed mushrooms recipe! These little bites have everything going on: they’re savory, meaty, and herby, with a tender exterior and a crunch in each bite. In fact, they came out even better than we expected! Even better, this recipe is incredibly easy: no need to sauté filling ingredients. Chop them up, fill, and bake!

Ingredients in this stuffed mushrooms recipe

You can make stuffed mushrooms a million different ways. Our favorite is our spinach artichoke stuffed portabello mushrooms, which are stunning and work as a side or vegetarian dinner. But what about when you want to stuff the little guys, like for party food? Enter this stuffed baby bella mushrooms recipe! We customized it to be quick and simple to put together. Here’s what you’ll need:

• Cremini mushrooms, also called baby bella
• Olive oil
• Shallot
• Walnuts (or omit and use more breadcrumbs, but we like the crunch!)
• Parsley
• Italian panko (see notes below)
• Grated Parmesan cheese (the powdery kind)
• Salt and pepper

Let’s talk through a few of the special ingredients, then we’ll get to the method!

Find cremini mushrooms, aka baby bellas

Cremini mushrooms are a small mushroom with a round brown top. Also known as baby bella mushrooms, it’s one of the most widely consumed mushroom varieties in the world. Here are a few fun facts about the cremini:

• Cremini mushrooms are the same variety as button mushrooms and portobellos. White mushrooms, aka button mushrooms, are an earlier growth stage, so they have a milder flavor. Portobello mushrooms are the oldest stage, so they have the most meaty and savory flavor.
• What do they taste like? Cremini mushrooms have an earthy, savory flavor that tastes like a milder version of a portobello and a more developed version of a white mushroom.
• Can you substitute white mushrooms here? Yes! If you can’t find cremini or baby bella, go with white or button mushrooms.

Look for Italian style Panko or breadcrumbs

Another important part of this stuffed mushrooms recipe? Finding Italian-style panko. If you can’t find that, go to Italian breadcrumbs! Here’s what to know:

• Panko is a Japanese-style breadcrumb mixture that is airier and lighter than traditional breadcrumbs: we like it here because it’s crunchier! But breadcrumbs work just as well.
• “Italian” means herbs and salt are added. You should be able to find Italian panko or panko easily at your local grocery store.
• What to do if you can’t find them? Use plain panko or breadcrumbs and add salt and Italian seasonings. Mix the ½ cup panko with � teaspoon kosher salt and ½ tablespoon Italian seasoning (or 1 teaspoon dried oregano and ¼ teaspoon each dried basil and thyme).

How to make stuffed mushrooms: a few tips!

We engineered this stuffed mushrooms recipe to be simpler than most. That means no sautéing filling ingredients: just chop them up and fill the mushrooms! Here are a few things to note about the method (or jump to the recipe below):

• Use a parchment lined baking sheet, or brush it with oil. Parchment helps for easy clean up!
• Chop the filling ingredients, then spoon them in! Drizzle a hint of olive oil over the tops to help with browning.
• Roast until just tender. It should be 15 to 20 minutes depending on your oven. Roasting too long makes them soggy, so take care not to over bake.
• Garnish if you like! We like adding a hint of paprika to the tops for color (not necessarily flavor). Smoked paprika does add a nice hint of smoke if you have it.

Leftover storage info

Once you pull these stuffed mushrooms out of the oven, they’re best right away! Because mushrooms contain a lot of moisture, they can become soggy over time. If you’re leaving out a tray at a party, try to minimize the time that they’re out if possible.

These mushrooms are best right away, but you can save leftovers! Store refrigerated for up to 2 days. They still taste amazing, though the texture is not crunchy. If you’d like, you can reheat them in a 350 degree oven to revive the crunchy texture!

More mushroom recipes

There are so many great mushroom recipes to try! Here are some of our top things to make with mushrooms, and a few unique varieties to try out:

• Try Stuffed Portobello Mushrooms
• Make them into Portobello Mushroom Pizza
• Make a batch of Mushroom Pasta with Parmesan or Creamy Mushroom Risotto
• Try Creamy Vegan Mushroom Soup
• Experiment with other varieties: Hen of the Woods, Beech, Maitake, King Oyster, Shiitake , Enoki or Lion’s Mane

01

Stuffed Portobello Mushrooms

02

Mushroom Pasta with Parmesan

03

Portobello Mushroom Pizza

04

Creamy Mushroom Risotto

This stuffed mushrooms recipe is…

Vegetarian. For gluten-free, use gluten-free panko.

Easy Stuffed Mushrooms

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• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 24 mushrooms
• Diet: Vegetarian

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Description

This stuffed mushrooms recipe will make you say wow! It’s easy to put together and perfect for entertaining….or snacking.

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Ingredients

• 1 1/2 pounds cremini mushrooms, aka baby bella (3 8-ounce packages or 20 to 24 mushrooms)
• 1 tablespoon olive oil
• ¾ teaspoon kosher salt, divided
• Fresh ground black pepper
• 3 tablespoons shallot, finely minced
• ¼ cup finely chopped walnuts (or omit and substitute more breadcrumbs)
• 2 tablespoons finely minced parsley
• ½ cup Italian panko or breadcrumbs (gluten-free as necessary)*
• ½ cup grated Parmesan cheese
• ½ teaspoon garlic powder
• Paprika or smoked paprika, for the garnish

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Instructions

1. Preheat the oven to 400 degrees Fahrenheit.
2. Clean the mushrooms and gently remove the stems.
3. Pat the mushrooms dry with a towel and place them in a large bowl. Mix them with 1 tablespoon olive oil, ½ teaspoon kosher salt and fresh ground black pepper. Line a baking sheet with parchment paper or brush it with olive oil. Add the mushrooms in a single layer on top.
4. In a medium bowl, mix the minced shallot, chopped walnuts, minced parsley, Italian panko*, grated Parmesan cheese, and garlic powder. Spoon the filling into the mushrooms. Lightly drizzle the tops with olive oil (just a small drizzle).
5. Bake for 15 to 20 minutes, until the mushrooms are cooked and golden brown on top. Serve immediately, garnished with a sprinkle of paprika and additional chopped parsley if you like. (Leftovers last 2 days refrigerated, but the filling is less crunchy. You can reheat them in a 350 degree oven until warmed through.)

Notes

*We recommend Italian panko or Italian breadcrumbs because they’re already seasoned. Panko is best since it’s the lightest and crunchiest. If all you can find is regular panko or breadcrumbs, mix ½ cup panko with � teaspoon kosher salt and ½ tablespoon Italian seasoning (or 1 teaspoon dried oregano and ¼ teaspoon each dried basil and thyme).

• Category: Appetizer
• Method: Baked
• Cuisine: Mushrooms

Keywords: Stuffed mushrooms, stuffed mushroom recipe, how to make stuffed mushrooms

A Couple Cooks - Recipes worth repeating.

Fruit leather is an amazing snack that combines a delicious fruity taste with a texture that is to die for! Simple and SOO good, it will for sure be something that your family will go crazy for!

Making fruit leather at home is so easy plus it will save you a lot of money! You can make it your own with whatever fruit that you love! Some other homemade snacks to try are this trail mix, ranch pretzels, and this yummy banana bread!

Why Should I Make My Own Fruit Leather?

Fruit leather is one of those delicious snacks that I always get sucked into buying at the store. It isn’t messy and my kids love it. Once I made this recipe, I kept asking myself why I hadn’t tried this before! It is so simple and let’s be honest, buying fruit leather isn’t cheap! This not only tastes amazing but it’s saving me money so that is a win-win in my book! You don’t need a lot of stuff for this recipe! You just need to make sure that you are home while it cooks. And the best part about this is that YOU DON’T NEED A DEHYDRATOR!

I think this was always my biggest hangup with homemade fruit leather. I didn’t want to have to go out and buy something for my kitchen that I would probably only use with a couple of recipes. But now that you have this recipe, put your mind at ease (and your wallet away!) because you don’t need any extra tools or fancy accessories that you don’t already have on hand. Like I said, simple and delicious is the name of this game! What you will need is some fruit. And luckily, there is always a season during the year that we have an abundance of certain fruits! So this recipe can be made all year long. It will keep your pantry well-stocked and your kids will absolutely love it!!

What is in Fruit Leather

This is the part where you breathe a sigh of relief when you realize that there are only THREE ingredients that you need to make this! Delightfully simple, this recipe can be made by anyone! You’ve got this! See the recipe card below for exact ingredient measurements.

• Strawberries: Use fresh strawberries (or the fruit of your choice). You can use frozen fruit but make sure that it’s fully thawed first!
• Lemon juice: This will help to brighten the flavor if your fruit!
• Granulated sugar (or honey): Using sugar will keep your fruit leather sweet and not too tart.

How to Make Baked Fruit Leather

Here is where you realize that all you need to make this recipe is sometimes! And it’s all pretty hands-off time because it’s basically just in your oven cooking! So pick a day that you have things to do at home and at the end of your day, you can enjoy this delicious fruit leather!

1. Prep: Preheat the oven to 150° or the lowest your oven will go, making sure it’s below 200°. Line your baking sheet with a silpat and set aside.
2. Blend ingredients: In the blender add the strawberries, lemon juice and sugar. Blend until you have a smooth puree. Pour the puree onto the baking sheet and smooth using a knife or an offset spatula. Tapping the pan on the counter a few times can help get it nice and even.
3. Bake and cut: Bake for 6-8 hours, or until the leather is no longer tacky. Remove from the oven and allow to cool completely before using a pizza cutter to cut into strips for fruit roll ups or into rectangles for pieces of fruit leather. If you would like to roll it, cut a strip of parchment paper to roll up with it so it does not stick to itself.

More Homemade Snacks to Love

I love homemade snacks because they are convenient but mostly because store bought ones just don’t taste as good! Ive come up with a few of my favorite homemade snacks that are constantly being made and eaten at our house. They are simple and easy and by making them on my own, I can have them available whenever I want!

Desserts

Cookies and Cream Muddy Buddies

Dressings, Sauces, and Dips

Amazing Homemade Applesauce

Dressings, Sauces, and Dips

5 Minute Million Dollar Dip

Dressings, Sauces, and Dips

Fresh Fruit Salsa

Would you like some coffee with your coffee? This buzz-worthy coffee cake features a crunchy espresso crumb and a flavorful espresso glaze drizzled on top.

I’ll take any excuse to eat cake for breakfast, and this espresso crumb coffee cake is a sure thing: with a moist sour-cream cake base and delightfully crunchy topping, plus a sweet espresso glaze to finish it off.

Nearly half of the comments on my Greek Yogurt Coffee Cake are from readers confused and wondering, “Where’s the coffee?!” Like they are convinced I mistyped my own recipe (hey, it happens) and simply forgot the coffee in the ingredient list.

But no, I’ve explained over and over, the recipe is correct, there is no actual coffee in the coffee cake.

If you live outside the US, you may be wondering, “What the heck?!”

In the US, coffee cake refers to a muffin-like breakfast cake meant to be served with coffee.

But as I’ve discovered, in the UK and other countries, coffee cake is a cake with coffee flavoring, which I guess makes sense and explains the confusion with my recipes. Although over there you also have tea cakes which are, you guessed it, made to be served with tea and do not contain any tea themselves, so who’s being confusing now, eh?

Anyway. After the 1,257th “Where’s the coffee?!” comment I received, I figured why not make a coffee coffee cake, a breakfast cake flavored with coffee, to appease everyone? (I also need to edit my other coffee cake recipes at some point to clarify that they are American-style coffee cakes and no, I didn’t actually forget to include coffee in the ingredient list).

Perhaps next I’ll make a matcha coffee cake or an espresso tea cake, just to mess with everyone a bit more (but honestly those ideas sound quite delicious so I might just actually do it).

(more…)

Air fryer-fried green tomatoes are insanely delicious! Crispy on the outside and tender and juicy on the inside, these tomatoes will knock your socks off!

Using an air fryer for these fried green tomatoes means that you can achieve that amazingly delicious taste with only a little bit of oil! Meaning that these are healthy and tasty! If you love these tomatoes, be sure to try these Grilled Tomatoes, Cheesy Stuffed Tomatoes with Sausage, and these yummy Parmesan Garlic Roasted Tomatoes!

Fried Green Tomatoes

I love my air fryer. The fact that I can now create all of my favorite fried food with less oil is nothing short of incredible! These fried green tomatoes are no exception! They are incredibly delicious with their crispy coating that has a savory flavor mixed with the tangy tomato taste. Then, when you bite into that juicy tender insides it just tastes like a little slice of heaven! They are so simple to make and because you can do them so quickly and without the mess, you can whip them up for an appetizer, aside, or even a quick snack!

All you have to do is slice them up, coat them, and pop them in the air fryer. Within 10 minutes, you will be eating these and never look back to cooking them any other way! Fried green tomatoes hail from the south and you will be hard-pressed to find a restaurant down there that doesn’t offer these beauties! But now you can make them in the comfort of your own home! Dip them in some Yum Yum Sauce or Homemade Ranch Dressing and you will be frying these up for days! And now that you have a recipe that doesn’t cook them in so much oil, you can eat this guilt-free! I know you will absolutely love them!

What You Need to Make Fried Green Tomatoes

Like I said, easy to do it on this dish! All you need is some green tomatoes and a few ingredients that are pantry staples and you are well on your way to enjoying this amazing snack! See the recipe card below for a list of exact ingredient measurements.

• Oil: This will be used for frying so you can use whichever type of oil that you have on hand or prefer!
• Green tomatoes: Make sure when you pick out your tomatoes that they are firm
• Eggs: These are used as part of the base to get your coating to stick to the tomatoes
• Milk: You will mix this with the eggs as part of the base.
• Flour: The flour is used to create a coating for the cornmeal and breadcrumbs.
• Salt and pepper: Used to flavor the tomatoes.
• Cornmeal and breadcrumbs:These two things will stick to your flour making what will soon to be your crispy outside shell!
• Parmesan: Add this for delicious flavor.
• Italian seasoning: You can use some that you have at home or if you really want to make this delicious, whip up this super easy homemade Italian seasoning
• Olive oil spray: This is to spray your tomatoes just before cooking so that they brown nicely.

How to Make Air Fryer Tomatoes

15 minutes is all you need from start to finish with these yummy fried green tomatoes. Plus, because you are using the air fryer, there are no oil splatter messes to clean up!

1. Separate and Mix: In a small bowl add the eggs and whisk. Add in the milk. In another small bowl add the flour, salt and pepper. In another small bowl add the cornmeal, bread crumbs, and parmesan cheese.
2. Coat: Dredge each tomato slice first in the eggs, then coat in the flour, and lastly the cornmeal mix. Add the tomatoes to the basket of an air fryer and spray the tops with olive oil spray.
3. Cook and flip: Cook at 400 degrees in the air fryer for 5-6 minutes, then flip over and spray with olive oil and cook for an additional 5 minutes.

More Air Fryer Recipes to Love

Air fryer recipes have become a go to fo me! They have brought back so many fried foods into our meals except now, they are healthier! I have come up with a few more air fried foods that you MUST try. They are incredibly delicious and once you start cooking like this, you won’t be able to stop! Enjoy!

Side Dishes

Crispy Parmesan Air Fryer Brussels Sprouts

Dinner

Perfect 10 minute Air Fryer Shrimp

Dinner

Crispy Air Fryer Chicken Wings

Side Dishes

Perfect Air Fryer Bacon- Ready in 10 minutes!

Print

Air Fryer Fried Green Tomatoes

Air fryer fried green tomatoes are insanely delicious! Crispy on the outside and tender and juicy on the inside, these tomatoes will knock your socks off!

Course Appetizer, Side Dish

Cuisine American

Keyword air fryer fried green tomatoes, air fryer green tomatoes, fried green tomatoes

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4 people

Author Alyssa Rivers

Ingredients

• oil for frying
• 4 large green tomatoes firm
• 2 large eggs
• 1/4 cup milk
• 1 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup cornmeal
• 1/2 cup breadcrumbs
• 2 Tablespoon grated parmesan
• 1 tablespoon Italian seasoning
• olive oil spray

Instructions

• In a small bowl add the eggs and whisk. Add in the milk. In another small bowl add the flour, salt, and pepper. In another small bowl add the cornmeal, bread crumbs, and parmesan cheese.
• Dredge each tomato slice first in the eggs, then coat in the flour, and lastly the cornmeal mix. Add the tomatoes to the basket of an air fryer and spray the tops with olive oil spray.
• Cook at 400 degrees in the air fryer for 5-6 minutes, then flip over and spray with olive oil and cook for an additional 5 minutes.

Um, if you’ve never had smashed potatoes before, let this be a sign from the universe that you need to make them immediately. These tasty little taters are boiled until fluffy and tender on the inside, then smashed and baked until crispy on the outside. Then I went one step further (because of course I did) and loaded them up with my favorite baked potato fixins’. These Loaded Smashed Potatoes are everything I’ve ever wanted.

What Kind of Potatoes Work Best for Smashed Potatoes

I highly suggest splurging a little on small baby potatoes, the kind that are about the size of a golf ball. They cook quickly and have the perfect skin to flesh ratio to make these smashed potatoes just right. Plus, they are always so smooth and creamy on the inside.

Loaded Potato Topping Ideas

I kept my smashed potato toppings fairly simple because I like to work with what I have on hand. I seasoned with some Everything Bagel Seasoning, then topped with cheddar, sour cream, and green onion. Here are some other toppings you can try:

• Bacon
• BBQ Sauce
• French Fried Onions
• Pepperoni
• Chili
• Salsa
• Jalapeños
• Chopped Sweet Onion
• Pesto
• Blue Cheese
• Salsa
• Spinach Dip

Seasoning Substitutions

If you can’t find everything bagel seasoning at a store, here is a recipe for homemade everything bagel seasoning. Or, if you want to use something else, you could use Montreal Steak Seasoning (a similarly chunky seasoning mix), or maybe a little ranch seasoning (mix with the oil before brushing onto potatoes). Another option is to do a simple classic mix of garlic powder, smoked paprika, salt, and pepper.

What to Serve with Smashed Potatoes

The classic flavors in these smashed potatoes go with so many different meals and they can add a fun twist to your usual “meat and potatoes” dinner. Try them with my Baked Chicken Drumsticks, Honey Mustard Chicken Wings, Brown Sugar Roasted Pork Loin, Easy BBQ Chicken Sandwiches, or Homemade Chicken Nuggets. Or just serve them on their own as a snacky-snack for movie night or something. ;)

Loaded Smashed Potatoes

These loaded smashed potatoes are boiled until tender and fluffy, baked until golden and crispy, and piled high with toppings!

Total Cost $4.97 recipe / $0.99 serving

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 5 4 potatoes each

Calories 276kcal

Author Beth – Budget Bytes

Equipment

• Splatterware Sheet Pan
• Parchment Paper

Ingredients

• 1.5 lbs. baby potatoes $2.99
• 2 tsp salt (for the boiling water) $0.05
• 2 Tbsp olive oil $0.32
• 1/2 Tbsp everything bagel seasoning $0.15
• 1 cup shredded cheddar $0.85
• 1/3 cup sour cream $0.39
• 2 green onions, sliced $0.22

Instructions

• Place the baby potatoes in a large pot and add enough water to cover the potatoes by one inch. Add 2 tsp salt to the water.
• Place a lid on the pot and bring the water up to a boil over high heat. Boil the potatoes for about 10 minutes, or until they are very tender. You can test the tenderness by piercing the potatoes with a fork. They need to be very tender so they smash easily.
• While the potatoes are boiling, preheat the oven to 425ºF. Line a large baking sheet with parchment paper. Combine the olive oil and everything bagel seasoning in a small bowl.
• Drain the potatoes and let them cool for about few minutes, then transfer them to the baking sheet. Use a heavy-bottomed glass or a potato masher to smash each potato until it's relatively flat.
• Brush the olive oil and seasoning over the surface of the smashed potatoes
• Bake the smashed potatoes in the preheated 425ºF oven for about 30 minutes, or until the edges are golden brown and crispy.
• Remove the potatoes from the oven, then top with the shredded cheese. Return them to the oven for a few more minutes, or just until the cheese is melted.
• Finally, top each potato with a tiny dollop of sour cream and sliced green onions, then serve!

Notes

*the sodium content listed below includes the salt added to the boiling water, most of which is discarded when the potatoes are drained.

Nutrition

Serving: 4potatoes | Calories: 276kcal | Carbohydrates: 25g | Protein: 9g | Fat: 16g | Sodium: 1171mg | Fiber: 3g

How to Make Loaded Smashed Potatoes – Step by Step Photos

Place 1.5 lbs. baby potatoes in a pot and add enough water to cover them by one inch. Also add 2 tsp salt to the water to season the potatoes as they cook. Place a lid on the pot and bring the water up to a boil over high heat. Boil the potatoes for about 10 minutes, or until they are very tender (test with a fork). Drain the potatoes in a colander.

While the potatoes are boiling, preheat the oven to 425ºF. Line a large baking sheet with parchment paper. Combine 2 Tbsp olive oil and ½ Tbsp everything bagel seasoning in a small bowl.

Transfer the drained potatoes to the baking sheet and use a heavy-bottomed glass to smash them until they’re sort of flattened.

Brush the oil and seasoning over the surface of the smashed potatoes.

Bake the smashed potatoes in the preheated 425ºF oven for about 30 minutes, or until they’re golden brown and crispy on the edges. Then remove them from the oven and top with shredded cheese (about 1 cup total). Return them to the oven for a few more minutes to melt the cheese.

Once the cheese is melted, remove them from the oven again and top each potato with a tiny dollop of sour cream, then sprinkle sliced green onions over top.

The post Loaded Smashed Potatoes appeared first on Budget Bytes.

These sweet potato tacos are a dinner idea everyone will love! Roast black beans and veggies on a sheet pan and add your favorite toppings.

When the cooler temperatures start to creep in, our minds turn to all the fall produce. Here’s a great recipe that straddles the season: these Sweet Potato Black Bean Tacos! Throw almost any seasonal veggies onto a sheet pan, season them up, and they work as a delicious taco filling! The best part: you can add the black beans right on the roasting pan. It comes out zingy and delicious: top with pico de gallo, cheese crumbles, and a dollop of sour cream. Our family couldn’t get enough! Even our generally wary 4 year old admitted to loving the sweet potato.

Ingredients in sweet potato tacos

This sweet potato tacos recipe is inspired by our local farmer’s market, Broad Ripple Farmer’s Market, who challenged us to create a recipe with seasonal produce we could find at the market. This concept works with just about any vegetables you want to throw onto a sheet pan, and you can add the black beans right onto the tray. Here’s what you’ll need:

• Sweet potatoes
• Bell pepper
• Onions (we used red and white)
• Black beans
• Olive oil
• Cumin, chili powder, and garlic powder
• Pico de gallo (purchased or homemade)
• Goat cheese or feta crumbles: we used local goat cheese from our favorite vendor (Caprini Creamery!)
• Sour cream or other sauces (see below)

Throw it all on a sheet pan

These sweet potato tacos might take a bit of time to roast, but like any sheet pan meal they’re simple because you throw everything right onto the pan. Here are a few notes about the process:

• Roasting the black beans with the veggies makes them come out crispy. It adds an interesting bit of texture to contrast the tender potatoes.
• Got other veggies? Use them too. Roughly estimate substituting the quantities. For example, use a medium zucchini instead of one of the onions. Let butternut squash stand in for half the sweet potato, etc!
• Use parchment paper for easy cleanup. We don’t recommend using silicone baking mats, because the veggies can come out mushy and steamed instead of crisp on the outsides.

Toppings for sweet potato tacos

Once you’ve got the sweet potato tacos veggies in the oven, you can clean up and focus on the toppings. For these tacos we’ve got some required toppings, and some optional flavors that take them over the top. Here’s what to know:

• Pico de gallo: This topping is required because it adds just the right acidic hit from the lime and tomatoes. You can find it at most grocery stores or make homemade pico de gallo. It’s great for this transitional time of year where there are still tomatoes at markets and in your garden.
• Goat cheese or feta crumbles: It’s optional, but goat cheese is surprisingly delicious on a taco! We used goat cheese from our market, and it pairs perfectly with the roasty potato.
• Sour cream: Some kind of creamy element is a must in tacos. Try sour cream, or…
• Optional sauces: Guacamole adds even more creamy goodness. A favorite homemade sauce is this Chipotle Ranch, which is smoky, savory and stunning (try Chipotle Sauce for a vegan option). Another great idea is Cilantro Lime Crema (or Cilantro Sauce for a vegan option.) If you have the time, a sauce is a great addition: but it’s not required!

Tips on warming tortillas

One last tip for making these sweet potato tacos: warming the tortillas! It’s impossible to make a good taco with a cold, leathery tortilla. Here’s how to warm tortillas like a pro:

• Place them over the flame of a gas burner (preferred!). Place each tortilla directly on a gas burner for a few seconds per side, turning with tongs. This lightly chars the edges and warms the tortillas (so they’ll look like the photos). Then throw them into a tortilla warmer!
• Warm them in the oven. If you don’t have a gas burner, you can warm them in the oven. Go to How to Warm Tortillas. You can also char them with a kitchen torch, if you’re a stickler for a charred tortilla (and we are).

And that’s it! Let us know what you think of these tacos in the comments below.

More easy dinner ideas

This easy healthy dinner idea was a huge hit in our house, as are most of our sheet pan dinner recipes. Here are a few more you might enjoy:

• Try this tasty veggie-filled Easy Sheet Pan Dinner
• Make up a pan of Sheet Pan Nachos
• Roast up Sheet Pan Salmon and Asparagus
• Try a festive Sheet Pan Shrimp Boil

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Easy Sheet Pan Dinner

02

Sheet Pan Nachos!

03

Salmon and Asparagus Sheet Pan Meal

04

Sheet Pan Shrimp Boil in Oven

This sweet potato tacos recipe is…

Vegetarian, vegan (with a vegan sauce), plant-based, dairy-free and gluten-free (with corn tortillas).

Sweet Potato Tacos (Sheet Pan!)

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• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 12 tacos
• Diet: Vegetarian

Print Recipe

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Description

These sweet potato tacos are a dinner idea everyone will love! Roast black beans and veggies on a sheet pan and add your favorite toppings.

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Ingredients

• 1 medium red onion
• 1 medium white onion
• 1 red bell pepper
• 2 pounds sweet potatoes (about 2 large or 3 medium)
• 1 15-ounce can black beans, drained and rinsed
• ¼ cup olive oil
• 1 tablespoon cumin
• ½ tablespoon each chili powder and garlic powder
• 1 teaspoon kosher salt
• 1 lime, cut into wedges (optional)
• Pico de gallo, for serving
• Sour cream, goat cheese or feta crumbles (optional)
• Chopped cilantro, for the garnish
• Optional sauces: Guacamole, Chipotle Ranch, Chipotle Sauce (vegan), Cilantro Lime Crema, or Cilantro Sauce (vegan)
• 12 tortillas

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Instructions

1. Preheat: Adjust the oven racks for roasting two trays. Preheat the oven to 450 degrees Fahrenheit.
2. Chop the veggies: Slice the onion and slice the bell pepper into wide slices. Chop the sweet potato. Place it in a large bowl with the black beans (drained and rinsed). 
3. Season the veggies: Mix in the olive oil, cumin, chili powder, garlic powder and kosher salt and stir until everything is evenly coated. Line two baking sheets with parchment paper (we prefer this to silicone baking mats because it results in crispier veggies). Spread the vegetables evenly onto each sheet.
4. Roast the vegetables: Place the sheets into the oven and bake for 20 minutes (do not stir!). Remove the pans from the oven, rotate them, and roast another 10 minutes (for 30 minutes total) until tender and lightly browned on one side. Cut the lime into wedges and spritz the veggies with fresh lime juice to taste (2 wedges per sheet).
5. Warm the tortillas: Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
6. Assemble the tacos: Layer 2 tortillas, then top with the roasted vegetables, pico de gallo and cheese crumbles, if using. Top with sour cream or the alternative sauces, and chopped cilantro.

• Category: Main dish
• Method: Roasted
• Cuisine: Vegetarian

Keywords: Sweet potato tacos

A Couple Cooks - Recipes worth repeating.