Black Bean and Sweet Potato Tacos

Ingredients

• 12 smallSmall corn tortillas (6 in)
• 1 canCanned black beans, drained and rinsed
• 3 mediumSweet potatoes, peeled and diced into 1/2-inch cubes
• ¼ headGreen cabbage, thinly shredded
• 2Lime
• ¼ mediumRed onion, thinly sliced
• 30 gCilantro, chopped
• 30 mlOlive oil
• 5 gChili powder
• 3 gGround cumin
• 5 gSalt
• 1 gGround black pepper

Method

1. Preheat oven to 400°F (200°C). On a baking sheet, toss the 660 g diced sweet potatoes with 15 ml olive oil, 5 g chili powder, 2.5 g ground cumin, 3 g salt, and 1 g black pepper. Spread in a single layer.
2. Roast the sweet potatoes for 25-30 minutes, flipping halfway through, until tender and lightly caramelized.⏱ 30 min timer in cook mode
3. While sweet potatoes roast, prepare the slaw: In a medium bowl, combine the 250 g thinly shredded green cabbage, 60 g thinly sliced red onion, and 30 g chopped cilantro.
4. In a small bowl, whisk together the juice of 1 lime, 15 ml olive oil, and 2 g salt. Pour the dressing over the cabbage mixture and toss to combine. Set aside.
5. Gently warm the 540 ml can of black beans (drained and rinsed) in a small saucepan over low heat for 5 minutes, or until heated through.⏱ 5 min timer in cook mode
6. Warm the 12 corn tortillas in a dry skillet over medium heat for 15-20 seconds per side, until pliable.
7. Assemble tacos: Fill each warm corn tortilla with roasted sweet potatoes and black beans. Top generously with the cabbage-lime slaw and a squeeze of fresh lime juice from the remaining lime.