Black Bean and Sweet Potato Tacos
Roasted sweet potato and warm black beans in tortillas, topped with lime slaw.
- Time
- 35 min
- Serves
- 4
- Ingredients
- 10
- Steps
- 6
Ingredients
Tick things off as you go. Amounts scale with servings.
Method
- Heat the oven to 425 F. Toss the sweet potatoes with the oil, chili powder, cumin, and a pinch of salt.
- Spread on a sheet pan and roast for 22 to 25 minutes, flipping once, until soft and browned.
- Warm the black beans in a small pot with a splash of water and a pinch of salt.
- Toss the cabbage with the lime juice and a pinch of salt.
- Warm the tortillas in a dry pan for 30 seconds per side.
- Fill each tortilla with sweet potato, beans, slaw, and avocado.
Sweet, smoky, and fresh, these tacos feel like more effort than they are. Most of the time is hands-off roasting.
Swaps: use butternut squash or cauliflower. Add salsa, pickled onions, or a spoonful of Greek yogurt if you are not vegan. A fried egg on top works well too.
The roasted sweet potato and beans keep in the fridge for 4 days, so you can make tacos again later in the week.
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