loaded roasted sweet potato & black bean tacos
These loaded veggie tacos are delicious and filling! A perfect way to get in some extra veggies. Scroll below for the recipe and instructions and let me know what you think!
Ingredients
for sweet potato: 1 large sweet potato, 2 tbsp avocado iol, 1 tsp chilli powder and salt + pepper
cabbage and black bean slaw: 1 cup purple cabbage, 1 can black beans that are rinsed and drained, 1/3 cup chopped green onions, 2 tbsps fresh lime juice to taste, 1 tsp olive oil, 1/4 tsp salt
guacamole: 1 large avocado that’s been diced, 1 tbsp lime juice, 1/4 tsp ground coriander, pinch of salt, 1-2 small garlic cloves, black pepper
assembling: 5 corn tortillas, optional garnishes include toasted pepitas, crumbled feta cheese, hot sauce, etc.
INSTRUCTIONS
preheat oven to 425 F. line one large baking sheet with parchment paper.
roasting sweet potato: on your prepared baking sheet, toss the cubed sweet potato in enough oil to lightly coat all sides. Sprinkle with 1 tsp chilli pepper and a pinch of salt + pepper. Arrange the sweet potato in a single layer. Bake until it’s tender throughout and caramelized on the edges, about 30-35 minutes, tossing halfway.
meanwhile, to assemble the slaw: in a medium mixing bowl, lime juice, olive oil and salt. Toss to combine, then taste and add additional lime juice and/or salt if necessary. Set aside to marinate.
to prepare the guacamole: add all ingredients to a food processor and mix well.
to warm tortillas: in a small skillet over medium heat, warm each tortilla on both sides before transferring to a plate.
to assemble the tacos: add slaw, sweet potato and guacamole to your tacos. Top with garnishes of your choosing and serve immediately.
recipe inspired by www.cookieandkate.com
