Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sweet Potato & Black Bean Tacos


  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 1x

Ingredients

Scale

Tacos:

  • 1 large sweet potato, peeled and diced into 1 inch pieces
  • 1 tablespoon of olive oil
  • S&P to taste
  • 1 15oz can of black beans, warmed up
  • white corn tortillas

Slaw:

  • 1/2 bag (~8 ounces) of shredded cabbage/ coleslaw (broccoli slaw would also work well)
  • 1/2 cup of chopped cilantro
  • juice of 1 lime
  • 1/4 cup of coconut oil (some other neutral oil will also work), melted
  • 2 tablespoons of honey
  • 1 teaspoon of cumin
  • 2 tablespoons of white whine vinegar (or apple cider vinegar)

Avocado Sauce:

  • 1/2 cup of sour cream
  • 1 avocado, pitted and skinned
  • small handful of chopped cilantro
  • 1 tablespoon of line juice
  • S&P to taste
  • Optional for garnish: extra cilantro
  • Sriracha

Instructions

  1. Pre-heat oven to 375 degrees F.
  2. In a bowl, toss the sweet potatoes with the olive oil and some salt and pepper to taste.
  3. On a prepared baking sheet, evenly spread out the diced sweet potatoes and put them in the pre-heated oven to roast for 20 minutes.
  4. While they roast, prepare the slaw: In a large bowl, melted coconut oil, lime juice, cumin, white wine vinegar, and honey are mixed together. Then the slaw is tossed in as well as the cilantro. Set aside.
  5. To prepare the avocado sauce: Avocado, sour cream, cilantro, lime juice, and S&P are blended together in a food processor until the sauce is creamy smooth.
  6. Black beans are heated up either in the microwave or on the stove.
  7. Once the sweet potatoes are done roasting, the tacos can be assembled by topping a tortilla with the sweet potatoes, black beans, slaw, and the sauce.
  8. ENJOY!!