Tasty tacos featuring roasted sweet potatoes, black beans, crisp cabbage, and avocado with fresh lime and spices.
# Ingredient List:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
02 - 1 small red onion, thinly sliced
03 - 1 ripe avocado, sliced
04 - 1 cup shredded red cabbage
05 - 1 lime, cut into wedges
06 - 1/4 cup fresh cilantro leaves
→ Beans
07 - 1 can (15 oz) black beans, drained and rinsed
→ Tortillas
08 - 8 small corn tortillas (alternative: flour tortillas)
→ Spices & Seasonings
09 - 2 tablespoons olive oil
10 - 1 teaspoon ground cumin
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon chili powder
13 - 1/4 teaspoon garlic powder
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon ground black pepper
→ Optional Toppings
16 - 1/2 cup crumbled feta or cotija cheese (omit for vegan)
17 - 1/4 cup sour cream or dairy-free substitute
18 - Salsa or hot sauce, to taste
# How-To Steps:
01 - Set oven to 425°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, combine sweet potato cubes and red onion slices. Add 1 1/2 tablespoons olive oil, ground cumin, smoked paprika, chili powder, garlic powder, salt, and black pepper. Toss until evenly coated.
03 - Arrange the seasoned sweet potatoes and onions in a single layer on the baking sheet. Roast for 18 to 20 minutes, tossing halfway through, until tender and slightly caramelized.
04 - While vegetables roast, warm 1/2 tablespoon olive oil in a skillet over medium heat. Add drained black beans and sauté for 2 to 3 minutes until heated through. Season lightly with salt.
05 - Heat tortillas in a dry skillet or microwave until soft and pliable.
06 - Fill each tortilla with roasted sweet potato and onion mixture, black beans, shredded cabbage, avocado slices, and cilantro. Optionally top with cheese, sour cream, salsa, and a squeeze of lime.
07 - Serve tacos immediately with extra lime wedges on the side.
