Sweet and sour tortilla night with roasted sweet potatoes and pickled red onions

Tortilla night is always a winner and you can stuff those goodies with so many different veggies. A favorite here at home is oven roasted sweet potatoes, avocado cream with pickles and pickled red onions. Gives the perfect balance between sweet and sour.

Tip: I prefer to make the pickled red onions the night before, so they get the perfect taste and consistency.



  • 1 big red onion
  • 1 cup water
  • 1 cup sugar
  • 1 1/2 cup rice vinegar
  • 4 teaspoon salt
  • 2 teaspoon pepper
  • 2 avocados
  • 1 yellow onion
  • 1 tablespoon lemon juice
  • 4-5 small pickles (from a glass)
  • 1 cucumber
  • 1 pack of tortilla wraps
  • 2 medium sweet potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • Fresh cilantro for topping
  • Chili sauce for topping (if you like it spicy too)


Cook pickled red onions (the night before)

  1. Cut the red onion in small boats and put in a glass
  2. Boil water, rice vinegar, sugar and 2 teaspoon salt until sugar and salt is resolved
  3. Pour the vinegar mix over the onions and put a lid on the glass
  4. Let it cool down and put in the fridge over night.



  1. Cut the sweet potatoes in small squares and put in a baking pan
  2. Sprinkle the potatoes with olive oil, salt and paprika
  3. Roast the potatoes in the oven at 200 degrees celsius for 25 minutes
  4. While the potatoes are roasting make the avocado cream with pickles and onion
  5. Put avocado, 1 teaspoon salt, 1 tablespoon lemon juice, 1 teaspoon pepper in a bowl and mix with a hand blender until smooth
  6. Add minced yellow onion and minced pickles to the avocado for the perfect avocado cream
  7. Cut cucumber and heat up the tortillas
  8. Prepare each tortilla wrap with avocado cream, roasted sweet potatoes, pickled red onions and cucumber. Top with fresh cilantro and chili sauce to add a little flavor.


Love, Nikoline

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