Sheet Pan Sweet Potato-Orange Breakfast Tacos Recipe

Cook Time: 35 minutes

Ingredients

This recipe is designed for 4 servings. Ingredient amounts are scaled automatically if needed, but cooking steps and times remain the same. Not all recipes scale perfectly.

• 1 small orange
• 1 tablespoon agave nectar
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground cumin
• 1 pinch ground cinnamon
• 1 pinch cayenne pepper
• 1 (15 ounce) can pinto beans, drained and rinsed
• 1 sweet potato, cut into 1/2-inch cubes
• 1 Fresno chile or jalapeno pepper, seeded and chopped
• 8 (6 inch) corn tortillas
• 1 avocado, chopped
• Crumbled cotija cheese, for serving

Directions

1. Preheat your oven to 400F (200C) and line a 10x15-inch rimmed baking sheet with parchment paper or foil.
2. Juice half of the orange (about 2 tablespoons). Slice the other half and set aside for serving.
3. In a large bowl, whisk together the orange juice, agave nectar, olive oil, salt, smoked paprika, black pepper, cumin, cinnamon, and cayenne.
4. Add the drained pinto beans, cubed sweet potato, and chopped Fresno chile. Toss everything together until well coated.
5. Spread the mixture evenly on the prepared baking sheet. Roast for about 30 minutes, stirring halfway through, until the sweet potatoes are tender. (Tip: The mixture can be chilled for up to 4 days and reheated later.)
6. Quickly run each corn tortilla under water to lightly wet all sides. Place the tortillas over the roasted sweet potato mixture on the sheet pan.
7. Return the pan to the oven and roast for an additional 3 minutes, turning the tortillas halfway through, until warmed.
8. Spoon the sweet potato and bean mixture into each tortilla. Top with chopped avocado and sprinkle with crumbled cotija cheese.
9. Serve with the reserved orange slices for a fresh, citrusy finish.

Nutrition Facts (per serving)

• Calories: 479
• Total Fat: 21g (27% DV)
• Saturated Fat: 3g (15% DV)
• Cholesterol: 1mg (0% DV)
• Sodium: 547mg (24% DV)
• Total Carbohydrate: 65g (24% DV)
• Dietary Fiber: 12g (42% DV)
• Total Sugars: 8g
• Protein: 13g (27% DV)
• Vitamin C: 35mg (39% DV)
• Calcium: 156mg (12% DV)
• Iron: 3mg (17% DV)
• Potassium: 1030mg (22% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information may not be available for all ingredients. If following a medically restrictive diet, consult your doctor or registered dietitian before preparing this recipe for personal use.

History and Origins of Sheet Pan Sweet Potato-Orange Breakfast Tacos

Sheet pan breakfast tacos, like the Sweet Potato-Orange variety, trace their roots to the fusion of traditional Mexican tacos and contemporary American breakfast cuisine. While tacos have been a staple of Mexican street food for centuries, the idea of adapting them for breakfast using sheet pan preparation emerged in the United States during the late 20th century. This method simplifies cooking by roasting ingredients together, a trend popularized by home cooks seeking convenient yet flavorful meals. The combination of sweet potatoes and citrus reflects a modern twist on classic fillings, balancing sweetness, acidity, and spice in a single, nourishing dish.

Regional Variations and Characteristics

Although tacos are ubiquitous across Mexico, regional adaptations have influenced this breakfast version. In the southwestern United States, where sweet potatoes and fresh citrus are abundant, cooks often incorporate local peppers and spices, such as smoked paprika and cumin, which are prominent in this recipe. Unlike traditional Mexican breakfast tacos that frequently feature eggs, chorizo, or potatoes, this version emphasizes vegetarian ingredients, making it popular in health-conscious and plant-based communities.

Comparison with Similar Dishes

Sheet Pan Sweet Potato-Orange Breakfast Tacos differ from other breakfast tacos and burritos primarily in their preparation and flavor profile. Traditional breakfast tacos typically rely on scrambled eggs, cheese, and meats like bacon or sausage. By contrast, this recipe uses roasted sweet potatoes and beans, providing a hearty yet lighter alternative. The addition of orange juice and zest gives the dish a citrusy brightness not commonly found in classic taco fillings, setting it apart from other sweet potato or vegetarian taco recipes.

Where They Are Typically Served

These tacos are often served at casual brunch spots, health-focused cafs, and home kitchens looking for a quick, nutritious breakfast. They are also popular at meal-prep gatherings, where sheet pan cooking allows for easy scaling. Because they can be prepared ahead of time, they are convenient for busy mornings, making them a favored choice for weekend brunches, office breakfasts, or family gatherings.

Interesting Facts

• The combination of sweet potato and orange is not only flavorful but also packed with nutrients, including vitamin C, fiber, and potassium.
• Roasting all ingredients together on a sheet pan minimizes cleanup and allows the flavors to meld naturally.
• This recipe is versatile: swapping pinto beans for black beans or using different peppers can tailor the dish to individual taste preferences.
• Serving tortillas warmed under running water before roasting ensures they stay pliable and prevents cracking, a clever technique borrowed from traditional taco preparation methods.
• Omitting cotija cheese makes this dish fully vegan, reflecting the growing popularity of plant-based breakfast options in modern cuisine.

Overall, Sheet Pan Sweet Potato-Orange Breakfast Tacos represent a harmonious blend of cultural culinary influences, modern convenience, and nutritional mindfulness, offering a bright, flavorful start to the day.

FAQ about Sheet Pan Sweet Potato-Orange Breakfast Tacos Recipe