Tasty tacos featuring roasted sweet potatoes, black beans, avocado, and crisp cabbage with zesty seasonings.
# What You'll Need:
→ 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 (15 oz) can black beans, drained and rinsed
→ Tortillas
08 - 8 small corn tortillas (or flour tortillas if preferred)
→ 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 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 alternative
18 - Favorite salsa or hot sauce
# How to Make It:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, toss sweet potato cubes and sliced red onion with 1 1/2 tablespoons olive oil, ground cumin, smoked paprika, chili powder, garlic powder, salt, and black pepper until evenly coated.
03 - Arrange the coated vegetables in a single layer on the baking sheet. Roast for 18 to 20 minutes, tossing halfway through, until tender and caramelized.
04 - While the vegetables roast, heat the remaining 1/2 tablespoon olive oil in a skillet over medium heat. Add drained black beans and sauté for 2 to 3 minutes until warmed through. Season lightly with salt.
05 - Gently warm tortillas in a dry skillet or microwave until pliable.
06 - Layer roasted sweet potato and onions, sautéed black beans, shredded cabbage, avocado slices, and cilantro leaves on each tortilla. Top with cheese, sour cream, salsa, and a squeeze of lime as desired.
07 - Serve immediately accompanied by extra lime wedges.
