Sweet Potato & Black Bean Tacos
Servings: 8
Ingredients
Tacos:
- 1 large sweet potato peeled and diced into 1 inch pieces
- 1 tablespoon of olive oil
- S&P to taste
- 1 15 oz can of black beans warmed up
- white corn tortillas
Slaw:
- ½ bag ~8 ounces of shredded cabbage/ coleslaw (broccoli slaw would also work well)
- ½ cup of chopped cilantro
- juice of 1 lime
- ¼ 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:
- ½ 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
- Pre-heat oven to 375 degrees F.
- In a bowl, toss the sweet potatoes with the olive oil and some salt and pepper to taste.
- 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.
- 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.
- 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.
- Black beans are heated up either in the microwave or on the stove.
- 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.
- ENJOY!!
