Sweet Potato & Black Bean Tacos with Lime Slaw

Step 1: Preheat the oven

• Set your oven to 400°F (200°C).

• This will allow it to reach the right temperature while you prepare the sweet potatoes.

  
  

Step 2: Prepare the sweet potatoes

• Peel the sweet potato using a vegetable peeler or knife.

• Dice it into small cubes (about ½ inch) so they roast evenly and quickly.

• Place the cubes into a mixing bowl.

  
  

Step 3: Season and roast the sweet potatoes

• Add 1 tablespoon olive oil, ½ tsp paprika, ¼ tsp salt, and a pinch of black pepper to the bowl.

• Toss the cubes well to coat evenly with oil and spices.

• Spread the sweet potato cubes in a single layer on a baking sheet lined with parchment paper or lightly greased.

• Roast in the oven for 20–25 minutes, flipping halfway through, until tender and slightly golden on the edges.

  
  

Step 4: Make the lime slaw

• While the sweet potatoes roast, prepare the slaw.

• In a mixing bowl, combine:

  • 1 cup shredded cabbage

  • Juice of 1 lime

  • 2 tbsp olive oil

  • A pinch of salt and pepper

• Toss everything together until the cabbage is evenly coated.

• Set aside to let the flavors marinate while the rest of the dish finishes.

  
  

Step 5: Warm the black beans

• Open and rinse the can of black beans using a colander or strainer.

• Place the beans in a small pot over low heat and warm gently for 5 minutes, stirring occasionally.

• Optional: Add a pinch of salt, cumin, or garlic powder to flavor them slightly.

  
  

Step 6: Warm the tortillas

• Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or microwave them wrapped in a damp paper towel for 30–45 seconds.

• Keep warm by wrapping in a clean kitchen towel.

  
  

Step 7: Assemble the tacos

• On each tortilla, layer:

  • A spoonful of roasted sweet potatoes

  • A scoop of warm black beans

  • A small handful of lime slaw

• Optional: Add sliced avocado, fresh cilantro, a squeeze of lime, or your favorite salsa.

  
  

Step 8: Serve

• Serve immediately while the tacos are warm and the slaw is fresh.

  
  

Tips for Success

• Time-saving tip: You can roast extra sweet potatoes and use them later in bowls or salads.

• Add protein: Top with grilled chicken or tofu if you want a heartier meal.

• Storage: Store leftover ingredients separately in airtight containers in the fridge for up to 3 days. Assemble tacos fresh when ready to eat.