Crispy Baked Buffalo Chickpea and Sweet Potato Tacos - a delicious healthy vegetarian taco recipe. The beans and cheese make these tacos high in vegetarian protein. The combination of the spicy buffalo sauce with cheese and sweet potato is so good.
For more amazing taco recipes try my or my crispy baked sweet potato black bean tacos or my pizza white bean tacos.
If you're a sweet potato lover like me you need to try my sweet potato harissa pasta or my sweet potato quinoa salad.
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Why you'll love this recipe
Thanks to the sweet potato and buffalo sauce these tacos are the perfect combination of sweet and spicy.
It is vegetarian and can be made vegan and gluten free.
Thanks to the chickpeas this recipe is high in protein.
It is perfect the perfect healthy vegetarian dinner.
Ingredients
- garlic - Garlic is a must have.
- spices - Cumin, chili powder and chipotle give these tacos the best flavor.
- sweet potato - Sweet potato adds veggies to these tacos.
- cheese - Cheese adds gooey flavor and helps bind these tacos.
- cilantro - Cilantro adds fresh herby flavor.
- chickpeas - Chickpeas are the protein source for this recipe.
- buffalo sauce - Buffalo sauce adds spice. You can make your own or use premade.
- taco shells - I prefer flour tortillas but corn also works.
- lime - Lime adds acidity.
See the recipe card for full information on ingredients and quantities.
Substitutions
- cilantro - can be subbed with parsley.
- cheddar cheese - any cheese works here including vegan.
- chickpeas - black beans or pinto beans would be a good substitute.
Step-by-Step Instructions
Mix together taco filling.
Add filling to tacos and bake.
Serve and enjoy!
Storage instructions
You can store the extra tacos in a sealed container in your fridge for up to 2 days. To reheat the tacos microwave them for 30 seconds or bake them at 400 for 5-10 minutes. I prefer baking because this helps to crisp up the tacos.
Recipe Pro-Tips
I prefer to use flour tortillas for this recipe as they get crispier in my opinion, however if you are gluten free corn also works.
I love topping these tacos with greek yogurt for a healthy high protein alternative to sour cream.
Recipe FAQS
Yes, you can use vegan cheese.
Chickpeas are rich in plant-based protein, fiber, and antioxidants that can assist with managing blood pressure, sugar, and cholesterol levels.
This depends on the taco shell you choose to use. Corn tortillas are gluten free but flour are not.
Other taco recipes to try
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Crispy Baked Buffalo Chickpea and Sweet Potato Tacos
Ingredients
Filling
- 1 cup mashed sweet potato
- 1 can chickpeas - drained and patted dry
- 3-4 cloves garlic - minced
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon oregano
- ¼ teaspoon chipotle powder
- 1 cup shredded cheddar cheese I shredded mine from a block of grass fed cheddar
- 1 cup finely chopped cilantro
- juice from 1 lime
Buffalo sauce (can sub premade)
- ¼ cup hot sauce
- 1 ½ tablespoons tahini
- 1 teaspoon maple syrup
- 1 tablespoon soy sauce
Other ingredients
- 5-7 taco shells warmed in the microwave until soft
Instructions
- Preheat oven to 425 degrees.
- Add all filling ingredients to a bowl and mix until combined. Partially mash mixture with a potato masher or fork.
- Add all buffalo sauce ingredients to a bowl or jar and mix until smooth. (skip this step if you are using premade sauce)
- Warm taco shells. Add taco shells to a sheet pan lined with parchment paper or a nonstick sheet pan. Add 2-3 tablespoons of filling to each shell. Fold tacos over and flip so the filling side is on the top. This is crucial to keep the tacos closed.
- Bake tacos for 20-30 minutes, flipping once halfway through. You want the shells to be browned and crisp. Let cool and enjoy.
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