In these sheet pan sweet pototo-orange breakfast tacos, fresh orange brightens vegetarian tacos that will power you through the a.m. hustle and bustle. Skip the cotija cheese to make these vegan friendly.
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
Preheat the oven to 400 degrees F (200 degrees C). Line a 10x15-inch rimmed sheet pan with parchment paper or foil. Juice 1 orange half (about 2 tablespoons). If you like, slice the remaining half and reserve for serving.
Whisk together orange juice, agave nectar, oil, salt, paprika, black pepper, cumin, cinnamon, and cayenne in a large bowl. Add beans, sweet potato, and Fresno pepper; toss to combine. Spread on prepared sheet pan.
Roast until sweet potatoes are tender, stirring halfway through, about 30 minutes. (To make ahead, chill sweet potato mixture for up to 4 days. Reheat before using in Step 4.)
Working quickly, run each tortilla under running water to wet on all sides. Arrange tortillas evenly over sweet potato mixture. Roast, turning tortillas halfway through, until warmed through, about 3 minutes.
Spoon sweet potato mixture into tortillas. Top with avocado. Serve with reserved orange slices and cotija.
