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Black Eyed Pea & Sweet Potato Tacos with Pomegranate Seeds


  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 minutes
  • Yield: 8-10 1x
  • Category: Entree, Gluten Free, Vegan

Ingredients

  • 3 cups diced sweet potatoes, about 1 medium sized sweet potato
  • 2 1/2 teaspoons olive oil, divided
  • 3/4 teaspoon smoked paprika, divided
  • 3/4 teaspoon salt, divided
  • 1/4 + 1 pinch black pepper, divided
  • 1/2 cup diced red onion
  • 1 cup diced green pepper
  • 1 clove garlic, minced
  • 1 1/2 cups cooked black eyed peas, or 115 ounce can rinsed and drained
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 810 corn tortillas
  • 1/2 cup pomegranate seeds

Optional toppings:

  • Guacamole
  • Lettuce
  • Cilantro Leaves
  • Salsa

Instructions

  1. Pre-heat the oven to 400 degrees Fahrenheit. Place diced sweet potatoes on a large sheet pan and drizzle with 1 1/2 teaspoons olive oil, 1/4 teaspoons salt. 1/4 teaspoon smoked paprika and 1 pinch black pepper. Toss to coat and roast until sweet potato is tender, about 25 minutes, flipping once. Set aside.
  2. Heat a large pan with 1 teaspoon olive oil. Add the onion, green pepper and a pinch of salt. Cook until onion and pepper soften, 3-5 minutes. Add in the garlic, stir for 1 minute and then add in the black eyed peas and sweet potatoes. Season with 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon cumin, 1/2 teaspoon paprika, and 1/4 teaspoon smoked paprika. Stir and cook until heated though, 5 minutes.
  3. Warm tortillas and scoop about 1/4-2/3 cup of filling into each taco. Top with pomegranate seeds and desired toppings.