Sweet Potato and Black Bean Tacos with Cabbage Slaw and Avocado
Equipment
- Baking sheet
- Large skillet
- Mixing bowl
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1 can (15 oz) black beans, drained and rinsed
- 3 cups shredded green cabbage
- 1 large carrot, shredded
- Juice of 2 limes
- 8 small corn tortillas
- 2 avocados, sliced
- Fresh cilantro, for garnish
Instructions
- Preheat the oven to 400°F. Toss the cubed sweet potatoes with olive oil, cumin, chili powder, and salt on a baking sheet. Roast for 25 minutes until tender and lightly browned.
- Warm the black beans in a skillet over medium heat for 5 minutes. Stir occasionally and add a pinch of salt if needed.
- Combine the shredded cabbage and carrot in a bowl. Add the juice of one lime and a pinch of salt, then toss well to coat.
- Warm the corn tortillas in a dry skillet or directly over a low flame until soft and pliable.
- Assemble each taco by layering roasted sweet potatoes and black beans on a tortilla. Top with cabbage slaw, avocado slices, and a squeeze of remaining lime. Finish with fresh cilantro.
Notes
Make the slaw an hour ahead so the lime softens the cabbage slightly without losing crunch. Leftovers store well separately in the fridge for two days. Reheat sweet potatoes and beans together in a skillet before rebuilding tacos to keep the tortillas from getting soggy.
Course: Main Course
Cuisine: Mexican
Equipment: Baking sheet, Large skillet, Mixing bowl
Cuisine: Mexican
Equipment: Baking sheet, Large skillet, Mixing bowl