Roasted sweet potatoes and seasoned black beans in warm corn tortillas with fresh avocado, cabbage, and cilantro toppings.
# What You’ll Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced
02 - 1 small red onion, thinly sliced
03 - 1 red bell pepper, diced
04 - 2 tablespoons olive oil
→ Legumes
05 - 1 can (15 ounces) black beans, drained and rinsed
→ Seasonings
06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - ½ teaspoon chili powder
09 - ½ teaspoon garlic powder
10 - ½ teaspoon salt
11 - ¼ teaspoon black pepper
→ Tacos and Toppings
12 - 8 small corn tortillas
13 - 1 ripe avocado, sliced
14 - 3.5 ounces shredded red cabbage
15 - 1 small bunch fresh cilantro, chopped
16 - 1 lime, cut into wedges
17 - 2 ounces vegan sour cream or plain yogurt, optional
18 - 1.75 ounces crumbled vegan feta, optional
# How-To:
01 - Set oven to 425°F.
02 - In a large bowl, combine diced sweet potatoes, red onion, and red bell pepper with olive oil, cumin, smoked paprika, chili powder, garlic powder, salt, and black pepper. Toss until evenly coated.
03 - Spread vegetables onto a parchment-lined baking sheet. Roast for 25 to 30 minutes, stirring halfway through, until sweet potatoes are tender and lightly caramelized.
04 - Heat black beans in a small saucepan over medium heat for 3 to 4 minutes, stirring occasionally.
05 - Heat corn tortillas in a dry skillet or directly over a flame until warm and pliable.
06 - Divide roasted vegetables and black beans evenly among tortillas. Top with avocado slices, shredded cabbage, cilantro, vegan sour cream, and vegan feta if desired.
07 - Serve immediately with lime wedges.
