Ingredients

The following ingredients have 5 Servings
  • 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

Instruction

  • 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.