40mSwicy Sweet Potato Black Bean Tacos
These vegan tacos layer roasted sweet potatoes, black beans, crunchy red cabbage, avocado, and a sweet-spicy sriracha-maple sauce. They are a fiber-forward, plant-based dinner with plenty of texture.
- Energy
- 531 calories per serving
- Protein
- 13 g per serving
- Carbs
- 89.9 g per serving
- Fat
- 15.6 g per serving
- Sodium
- 1112 mg per serving
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Cook this recipe
- sweet potatoes-1.5 lb
- red cabbage-3 cups
- sriracha sauce-3 tbsp
- olive oil-2 tbsp
- canned black beans-1 can
- water-2 tbsp
- corn tortillas-8 tortilla
- fresh lime juice-2 tbsp
- avocado-1 large
- pure maple syrup-2 tbsp
- chili powder-1.5 tsp
- fine salt-1 tsp
Preheat the oven to 425°F and line a rimmed baking sheet with parchment. Finish cubing the sweet potatoes and slicing the red cabbage before cooking.
Keep fingers tucked while cutting sweet potatoes and cabbage.
Toss sweet potatoes with 1 1/2 tablespoons olive oil, chili powder, and 1/2 teaspoon salt on the baking sheet. Roast for 22 to 25 minutes, flipping once, until tender and browned at the edges.
Use oven mitts when handling the hot baking sheet.
While the potatoes roast, whisk sriracha sauce, maple syrup, 1 tablespoon lime juice, and a pinch of salt in a small bowl until glossy for a sweet-spicy swicy sauce.
Sriracha can irritate eyes and skin, so wash hands after handling the sauce.
Heat the remaining 1/2 tablespoon olive oil in a skillet over medium heat. Add black beans, water, and 1/4 teaspoon salt; cook for 3 to 4 minutes, mashing a few beans, until hot and lightly saucy.
Toss red cabbage with the remaining 1 tablespoon lime juice and a pinch of salt in a medium bowl. Let it sit for 5 minutes so it stays crisp, tangy, and crunchy.
During the last few minutes of roasting, warm corn tortillas in a dry skillet for 20 to 30 seconds per side until soft and pliable.
Warm tortillas briefly and watch closely to prevent scorching.
Slice the avocado, then fill tortillas with black beans, roasted sweet potatoes, cabbage, and avocado. Drizzle with sweet-spicy sriracha-maple sauce and serve warm.
Keep fingers tucked and cut avocado on a stable cutting board.
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