- Prep Time: 10m
- Cook Time: 25m
- Total Time: 35m
- Serves: 2-3 people
- Yield: 6 tacos
Ingredients
- 2 large sweet potatoes, peeled and medium diced
- 2 tbsp. olive oil
- 1 tsp. garlic powder
- 1 tsp. smoked paprika
- 1 medium white onion, finely diced
- 15 oz can black beans, drained and rinsed
- 1 tsp. red pepper flakes
- 6 whole wheat or corn tortillas
- 1/2 c sliced red cabbage
Toppings:
- 1 avocado, diced
- 2 tbsp. raw pepitas
- sliced scallions
- fresh cilantro, chopped
Instructions
- Preheat the oven to 400° F. Line a half sheet pan with parchment paper. Sprinkle water lightly on the tortillas, then stack them and wrap in foil. Set aside.
- Toss the diced sweet potato with 1 tablespoon olive oil, garlic powder, and smoked paprika. Spread out evenly on the sheet pan, and bake for 20-25 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a small saucepan over medium-high heat. Add 1/4 c of the diced onions and sautée for 2-3 minutes, until translucent. Stir in the black beans. Using a fork or spatula, mash roughly half of the black beans and stir to combine. Add the red pepper flakes and stir well. Remove from heat.
- When there are 10 minutes left on the sweet potatoes, place the tortillas in the oven to warm.
- Once the sweet potatoes have cooked, assemble the tacos. Place red cabbage on the bottom, topped with a scoop of the black beans, followed by sweet potatoes. Optional (but highly recommended) toppings from here include: avocados, pepitas, scallions, cilantro, and diced onion.
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