Sweet Potato Tacos recipe

Ingredients

• 2 cups sweet potatoes, peeled and cut into 1/2-inch cubes from 2 sweet medium potatoes
• 1 Tbsp extra virgin olive oil
• 1 Tbsp taco seasoning
• 1 (15 oz) can black beans, drained and rinsed
• 3 cups quick slaw (recipe below)
• 6-8 (6 or 8-inch) corn tortillas, warmed
• 2 oz goat cheese crumbled, optional
• vegan queso
• guacamole or avocado slices

Quick Slaw

• 2 cups finely shredded, red cabbage
• 2 Tbsp lime, juiced from 1 lime
• 1/2 tsp kosher salt
• 1/3 cup roughly chopped cilantro

Method

1. Preheat oven to 375° F.
2. Spread the sweet potatoes out on a rimmed baking sheet. Drizzle with olive oil and taco seasoning, toss until combined. Cook potatoes on center rack until tender, about 25 minutes. While the potatoes are still warm, toss them with the black beans.
3. Meanwhile, in a medium sized bowl, mix all ingredients for the quick slaw.
4. To serve place a scoop of the sweet potato mixture into a warmed tortilla shell. Top with quick slaw, crumbled goat cheese, a scoop of guacamole and a drizzle of vegan queso.