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Sweet Potato Tacos

sweet potato tacos topped with cabbage slaw, vegan goat cheese, guacamole and a drizzle of vegan queso
  • Serves:  5
  • Prep Time:  50 min
  • Cook Time:  25 min

Ingredients

  • 2 medium sweet potatoes, peeled and cut into ½-inch cubes (about 2 cups)
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon Taco Seasoning, homemade or store bought
  • 1 (15.5-ounce) can black beans, drained and rinsed
  • 8 (6-inch) corn tortillas, warmed
  • 2 ounces goat cheese, crumbled, optional
  • 1 cup Guacamole, optional
  • 1 cup Vegan Queso, optional

Quick Slaw

  • 2 cups finely shredded red cabbage
  • ⅓ cup roughly chopped cilantro
  • 2 tablespoons fresh lime juice, (from 1-2 limes)
  • ½ teaspoon kosher salt

Method

  1. Preheat the oven to 375°F with a rack in the center position.
  2. Arrange the sweet potatoes on a rimmed sheet pan. Drizzle with the olive oil, sprinkle with the taco seasoning, then toss to combine. Bake until tender, and golden brown about 25 minutes. While the potatoes are still warm, toss them with the black beans.
  3. Meanwhile, make the slaw. In a medium bowl, combine the cabbage, cilantro, lime juice, and salt.
  4. To serve, divide the sweet potato mixture evenly between the tortillas. Top with the slaw, goat cheese, guacamole and vegan queso, if using.