Crispy Sweet Potato & Black Bean Tacos

Photo: T.Tseng · CC BY 2.0 · source

Roasted, smoky sweet potato and black beans in charred corn tortillas, topped with lime slaw, feta and a quick chipotle-style crema.

Ingredients

• 2 medium sweet potatoes (about 1½ lb), cut in ½-inch cubes
• 1 can black beans, drained and rinsed
• 1 packet taco seasoning
• 8 corn tortillas
• 3 cups coleslaw mix
• 2 limes
• ½ cup sour cream
• ½ cup feta crumbles
• 2 avocados, sliced
• a handful of cilantro

From your pantry: 3 tbsp olive oil, salt, hot sauce.

Instructions

1. Heat the oven to 425°F. Toss the sweet potatoes with 2 tbsp oil and half the taco seasoning and roast 20 minutes.
2. Add the black beans and the rest of the seasoning to the pan, toss and roast 8 minutes more, until the potatoes are crisp-edged.
3. Toss the slaw with the juice of 1 lime, 1 tbsp oil and a pinch of salt.
4. Stir the sour cream with a squeeze of lime and a few dashes of hot sauce.
5. Char the tortillas over a gas flame or in a dry skillet. Fill with the sweet potato and beans, then slaw, avocado, feta, crema and cilantro.

Tip: Double up the tortillas if they're thin so the tacos hold together.

Nutrition per serving

Good for

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