Holy moly, these were delicious! The next time i make them, I will include some pickled onions, radishes or cilantro lime slaw to compliment the flavors and give the added pop.
This meal came together in about 25 minutes. Pretty quick for a healthy, vegan friendly dinner! Don't be scared by the term vegan...it's simply loaded with plant based ingredients, but there is nothing stopping you from adding your favorite animal protein or even some grated cheese if that's your thing. No judgement here :) These were spicy, sweet and the cabbage gave it a little crunch. The lime and cilantro helped cut through the heat and together, everything was perfect!
Ingredients:
For the roasted sweet potatoes:
2 sweet potatoes, peeled and diced into 1"chunks
2 tbsp olive oil
1 tsp chili powder
1/2 tsp ground cumin
salt & pepper to taste
Preheat oven to 375. Toss all ingredients in a large mixing bowl and stir to coat with spices and oil.
Spread out on a baking sheet and roast in the oven about 20 minutes, turning once until tender.
For the black beans:
1/2 cup sweet onion, diced
2 cloves garlic, minced
1 tbsp olive oil
1 can organic black beans, drained and rinsed
1 tsp chili powder
1/4 tsp ground cumin
juice of 1/2 a fresh lime
1/2 cup water
Heat oil in a skillet over medium heat. Add onion, garlic and spices and saute until onion is tender. Add black beans and 1/2 cup of water & season with salt & pepper. Allow to simmer about 10 minutes, until heated through. Remove beans and place into a bowl to reuse the skillet for cabbage.
For the cabbage:
1 cup purple cabbage, sliced thinly
2 cloves garlic, minced
juice of 1/2 a fresh lime
salt
1/2 tbsp olive oil
You can use the same skillet from the beans. Heat the oil and add the cabbage & garlic. Saute about 5 minutes, just until cabbage begins to wilt. It is nice to leave a little crunch for added texture. Season with a pinch of slat, and fresh lime juice. You may add some red pepper flakes for a bit more heat.
Build your taco:
Warm 2 corn or flour tortillas and layer black beans, potatoes an cabbage. Top with roughly chopped cilantro, diced avocado and a little of your favorite hot sauce (i used sriracha for this and it was perfect!)
