Ingredients
- 2 medium sweet potatoes peeled and diced
- 1 can 15 oz black beans, drained and rinsed
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper optional, for heat
- Salt & black pepper to taste
- 8 small corn or flour tortillas
- 1/2 cup red cabbage shredded
- 1/4 cup fresh cilantro chopped
- 1/4 cup dairy-free sour cream or yogurt optional
- 1 lime cut into wedges
Instructions
Roast the Sweet Potatoes – Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, cayenne (if using), salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes until tender, flipping halfway.
Warm the Beans – While sweet potatoes roast, heat the black beans in a pan over medium heat. Add a pinch of salt and pepper for extra flavor.
Warm the Tortillas – Heat tortillas on a dry skillet for about 30 seconds per side until soft and slightly charred.
Assemble the Tacos – Fill each tortilla with roasted sweet potatoes, black beans, and shredded cabbage. Drizzle with dairy-free sour cream or yogurt, sprinkle with fresh cilantro, and serve with lime wedges.
Enjoy!
