Ingredients:

  • 2 lbs sweet potatoes, peeled and diced into ½ inch cubes
  • 3 tbsp extra virgin olive oil
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 1 can (15 oz) black beans, drained and rinsed
  • 3 cups shredded red cabbage
  • ¼ cup fresh lime juice
  • 1 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • ¼ cup chopped fresh cilantro
  • ¼ tsp salt
  • 8-12 small (6 inch) corn tortillas
  • 2 ripe avocados, sliced or mashed

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, toss the diced sweet potatoes with olive oil, cumin, chili powder, smoked paprika, salt, and pepper until every cube is evenly coated.
  3. Spread the potatoes on a baking sheet in a single layer, ensuring they aren't touching to avoid steaming.
  4. Roast for 20-25 minutes, flipping halfway through, until the edges are charred and the centers are tender.
  5. During the last 5 minutes of roasting, toss the black beans onto the sheet with the potatoes to warm them through.
  6. While the potatoes roast, combine the shredded red cabbage, lime juice, apple cider vinegar, maple syrup, cilantro, and salt in a medium bowl. Toss thoroughly and let sit for at least 15 minutes.
  7. Warm tortillas in a dry skillet over medium-high heat for 30 seconds per side until pliable and slightly charred.
  8. Fill each tortilla with a scoop of the roasted sweet potato and black bean filling, top with red cabbage slaw, and add a slice of avocado.