These vegetarian tacos are proof that meatless meals can be deeply satisfying. Caramelized sweet potatoes and smoky spiced black beans bring warmth, while a crunchy lime slaw adds freshness. Pile everything high and dig in.
Prep: 15 mins Cook: 25 mins Serves: 4
Ingredients
- 2 medium sweet potatoes, diced
- 1 can (15 oz) black beans, drained
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 8 small corn tortillas
- 2 cups shredded cabbage
- 1 avocado, sliced
- Juice of 1 lime
- 1/4 cup chopped cilantro
- Salt and pepper to taste
Instructions
- Preheat the oven to 425 degrees and toss the sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper.
- Roast the sweet potatoes for 25 minutes, flipping halfway, until tender and caramelized.
- Warm the black beans in a small pan with the chili powder and a splash of water.
- Toss the shredded cabbage with lime juice, cilantro, and a pinch of salt to make a quick slaw.
- Warm the tortillas over an open flame or in a dry skillet.
- Fill each tortilla with sweet potatoes and black beans.
- Top with lime slaw and sliced avocado, then serve immediately.
Tips
- Add a drizzle of chipotle mayo or crema for extra richness.
- Roast the sweet potatoes on a preheated pan for crispier edges.
- Double the beans and potatoes for easy meal-prep bowls.