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Sweet Potato Tacos Recipe

Name: Sweet Potato Tacos
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 5
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; 2 cups finely shredded, red cabbage; 2 Tbsp lime, juiced from 1 lime; 1/2 tsp kosher salt; 1/3 cup roughly chopped cilantro

The Modern Proper

Loaded with tangy slaw and black beans, these easy sweet potato tacos are the comforting vegetarian dinner that Meatless Monday dreams are made of.

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

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

Preheat oven to 375° F.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.Meanwhile, in a medium sized bowl, mix all ingredients for the quick slaw.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.

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