Tacos are a great weeknight dinner idea! We love this version with sweet potatoes and black beans from The Local Moms Network contributor Kathleen Ashmore, author of the bestselling book Big Bites.
INGREDIENTS:
Tacos:
- 1 lb sweet potatoes peeled and diced in 1 inch chunks
- 1 tsp onion powder
- 1 tsp chile powder
- ½ tsp cumin
- 1 tsp Kosher salt
- 1 Tbsp olive oil
Slaw:
- 2 cups romaine lettuce sliced thin into ribbons
- ¼ cup pickled jalapeños jarred or homemade
- ⅓ cup fresh cilantro chopped
- 2 scallions sliced thin
- I lime or lemon juiced
- 1 Tbsp olive oil
- Pinch of salt
To Serve:
- 2 cup Cooked Black Beans you can also use canned
- 12 Corn or Cassava Flour Tortillas
- Feta or Cotija Cheese, crumbled
INSTRUCTIONS:
- Preheat the oven to 425 degrees f.
- Spread the diced sweet potato and all other ingredients onto a large baking sheet. Toss to combine, making sure each piece of potato is coated well.
- Roast for 15 minutes, until tender and browned, shaking the pan halfway.
- While the sweet potatoes cook, make the slaw: In a medium bowl, combine the slaw ingredients and mix together with a pair of tongs. Set aside.
- Char or heat tortillas
- To serve: Fill each tortilla with a spoonful of black beans, then top with sweet potatoes, pickled jalapeno slaw and feta cheese.
- Enjoy!