Mexican

Sweet potato & black bean tacos

Name: Sweet potato & black bean tacos
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 medium Sweet potato , cut into ½-inch cubes; 2 tbsp Olive oil; 2 tsp Ground cumin; 1 tsp Chili powder; ½ tsp Garlic powder; ¾ tsp Kosher salt; 1 15-oz can Black beans , drained and rinsed; 8 small Corn tortillas; 3 cups Red cabbage , finely shredded; 2 Lime; ½ cup Cilantro , chopped; 1 large Avocado , sliced; 1 tbsp Hot sauce (optional)

Spiced roasted sweet potatoes and black beans in corn tortillas with crisp lime slaw and avocado.

40 minutes

4 servings

Easy difficulty

Original source

Gather

Ingredients

2 medium Sweet potato cut into ½-inch cubes
2 tbsp Olive oil
2 tsp Ground cumin
1 tsp Chili powder
½ tsp Garlic powder
¾ tsp Kosher salt
1 15-oz can Black beans drained and rinsed
8 small Corn tortillas
3 cups Red cabbage finely shredded
2 Lime
½ cup Cilantro chopped
1 large Avocado sliced
1 tbsp Hot sauce optional

Make it

Method

1
Heat the oven to 425°F. Toss the sweet potato with 1 tablespoon olive oil, 1½ teaspoons cumin, the chili powder, garlic powder and ½ teaspoon salt.
2
Spread the sweet potato on a sheet pan and roast for 22–25 minutes, turning once.
3
Massage the cabbage with the remaining olive oil, juice of 1 lime, remaining salt and half the cilantro.
4
Warm the black beans with the remaining cumin and a small splash of water. Warm the tortillas in a dry skillet.
5
Fill each tortilla with sweet potato, beans, slaw, avocado and remaining cilantro. Serve with the second lime and hot sauce.

VeganGluten freeTacosWeeknight

Source & rights

Where this recipe comes from

Original Pantry Start recipe.