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
Quick Slaw
2 cups
finely shredded, red cabbage
2 Tbsp
lime, juiced from 1 lime
1/2 tsp
kosher salt
1/3 cup
roughly chopped cilantro
Method
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.