Sweet Potato Tacos with Black Beans and Cabbage Slaw
Rainbow sweet potato tacos with black beans and red cabbage slaw! A beautiful, plant-based dinner recipe with four vegetables per serving and plenty of protein and fiber. Naturally vegan and gluten-free.
Equipment
Ingredients
Roasted Sweet Potatoes:
- 2 large sweet potatoes, peeled if desired, cubed
- 1 tablespoon olive oil
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon oregano
Cabbage & Black Bean Slaw
- 4 cups finely shredded red cabbage
- 1 cup black beans, drained and rinsed
- 1 tablespoon olive oil
- 2 tablespoons fresh squeezed lime juice
- 1/2 red bell pepper, diced
- 1/4 cup chopped cilantro leaves
- salt/pepper
Guacamole
- 1 large avocado
- 2 tablespoons finely chopped cilantro leaves
- 2 tablespoons finely chopped red onion
- 1/2 jalapeno, seeded and finely chopped
- 1 tablespoon fresh lime juice
- 1/4 teaspoon salt
- 8 corn tortillas, warmed
Instructions
- Preheat oven to 400 degrees F. Toss the sweet potato cubes with oil, cayenne, smoked paprika, cumin, oregano and pinch salt and pepper.
- Place in a single layer on a baking sheet (may need to use two) and roast for 25-30 minutes until tender.
- While the potato is cooking, toss together the shredded cabbage, black beans, pepper, cilantro, lime juice and olive oil. Season to taste with salt/pepper. Set aside.
- In a separate bowl, mash together avocado, cilantro, red onion, jalapeno, lime juice and salt. Season to taste, if needed.
- Warm the tortillas. Spread on the guacamole, then layer on the roasted squash and top with slaw.
Notes
Flour tortillas also work! You can also sub butternut squash for the sweet potatoes, like in this roasted squash burrito bowl recipe.
Nutrition
Serving: 1servingCalories: 224kcalCarbohydrates: 35gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 131mgPotassium: 582mgFiber: 8gSugar: 5gVitamin A: 8927IUVitamin C: 41mgCalcium: 74mgIron: 2mg