Name: Sweet Potato Black Bean Tacos (Gluten Free & Vegan)
Prep time: 25 min
Cook time: 25 min
Total time: 35 min
Cuisine: Tex-Mex
Ingredients: 5 cups diced sweet potatoes (2 large sweet potatoes); 2 Tbsp. olive oil; 1/2 tsp. chili powder; 1/2 tsp. cumin; 1/2 tsp. salt; 1/4 tsp. onion powder; 1/4 tsp. garlic powder; 1 (15oz) can black beans, drained; 1 Tbsp. salsa (green or red); 4 cups shredded cabbage; 1/4-1/2 cup cilantro; 1 Tbsp. lime juice; 1-2 Tbsp. chipotle crema (see below); 3/4 cup mayo or vegannaise (you can also do 1/2 mayo + 1/2 greek yogurt); 3 Tbsp. lime juice; 1/2 tsp. chili powder; 1/4 tsp. chipotle chili powder; 1/4 tsp. salt; Corn Tortillas (we like street taco size), sliced avocado, cilantro, lime wedges

Description

Sweet Potato & Black Bean Tacos – These black bean tacos are loaded with seasoned sweet potatoes and fresh cabbage slaw, and drizzled with chipotle crema. They’re a perfect for Meatless Monday! (Gluten-Free & Vegan)

Ingredients

Scale

FOR THE SWEET POTATOES:

5 cups diced sweet potatoes (2 large sweet potatoes)
2 Tbsp. olive oil
1/2 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. salt
1/4 tsp. onion powder
1/4 tsp. garlic powder

FOR THE BLACK BEANS

1 (15oz) can black beans, drained
1 Tbsp. salsa (green or red)

FOR THE SLAW:

4 cups shredded cabbage
1/4–1/2 cup cilantro
1 Tbsp. lime juice
1–2 Tbsp. chipotle crema (see below)

FOR THE CHIPOTLE CREMA

3/4 cup mayo or vegannaise (you can also do 1/2 mayo + 1/2 greek yogurt)
3 Tbsp. lime juice
1/2 tsp. chili powder
1/4 tsp. chipotle chili powder
1/4 tsp. salt

TO BUILD THE TACOS:

Corn Tortillas (we like street taco size), sliced avocado, cilantro, lime wedges

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Instructions

START THE SWEET POTATOES. Preheat oven to 400 degrees F. Place diced sweet potatoes in a medium bowl. Sprinkle with chili powder, cumin, salt, onion powder, garlic powder. Drizzle with olive oil. Stir to coat well.
BAKE SWEET POTATOES. Spread seasoned sweet potatoes out on a baking sheet, shaking to evenly distribute them. Bake at 400 degrees 20-25 minutes, or till tender. (Exact time will vary based on how small you diced the potatoes, how hot your oven is, and what color pan you used.)
While the sweet potatoes are baking, PREPARE THE BLACK BEANS. Drain black beans, and pour into a small bowl or saucepan. Add salsa to the beans and stir to combine. Warm through in the microwave or on the stovetop over medium-low heat.
MIX UP THE CHIPOTLE CREMA. Next, add mayo to a jar or small bowl, and add lime juice, chili powder, chipotle chili powder, and salt. Stir to combine well.
Lastly, PREP THE SLAW. In a medium bowl, combine slaw with lime juice and 1-2 Tbsp. of the chipotle crema. (Alternatively, you can *just* add lime juice + a pinch of salt to the cabbage.)
When the sweet potatoes are done, BUILD YOUR TACOS. To build tacos, layer corn tortillas with sweet potatoes, black beans, and slaw. Add any additional desired toppings (avocado, cilantro, tomato, etc.) and drizzle with chipotle crema.

Prep Time: 25 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Stovetop, Roasting
Cuisine: Tex-Mex, Vegetarian