Swicy Sweet Potato Black Bean Tacos

Ingredients

• 1.5 Pound Sweet potatoes, peeled and cut into 1/2-inch cubes - 1 1/2 (pounds), Peeled and cut into 1/2-inch cubes.
• 2 Tablespoon Olive oil - 2 (tablespoons), Divided: 1 1/2 tablespoons for roasting sweet potatoes and 1/2 tablespoon for warming beans.
• 1.5 Teaspoon Chili powder - 1 1/2 (teaspoons)
• 1 Teaspoon Fine salt - 1 (teaspoon), Used in divided amounts throughout the recipe.
• 1 Can Canned black beans, rinsed and drained - 1 (15-ounce can), rinsed and drained
• 2 Tablespoon Water - 2 (tablespoons)
• 8 Count Corn tortillas - 8 (6-inch tortillas), 6-inch tortillas.
• 3 Cup Red cabbage, thinly sliced - 3 (cups), thinly sliced
• 1 Count Avocado - 1 (large), Large avocado, sliced for serving.
• 2 Tablespoon Fresh lime juice - 2 (tablespoons), Fresh lime juice, divided between sauce and cabbage.
• 3 Tablespoon Sriracha sauce - 3 (tablespoons)
• 2 Tablespoon Pure maple syrup - 2 (tablespoons)

Instructions

1. Preheat and prep vegetables

   1. 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.

2. Roast the sweet potatoes

   2. 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*.

3. Make the swicy sauce

   3. 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*.

4. Warm the black beans

   4. 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*.

5. Season the cabbage

   5. 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*.

6. Warm the tortillas

   6. 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*.

7. Assemble and serve

   7. 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.