Eosinophilic Esophagitis Friendly Vegan Sweet Potato Black Bean Tacos
Total time50 min
Prep time20 min
Cook time30 min
4.9(19)
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Learn more →Ingredients
4 servings
For the roasted sweet potatoes
- 1 ½ lb sweet potatoes (about 2 medium), peeled and cut into ¾-inch cubes
- 2 tbsp olive oil
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt
For the black beans
- 1 can (15 oz) black beans, drained and rinsed
- 1 tbsp olive oil
- ½ tsp ground cumin
- ¼ tsp chili powder
- ¼ tsp salt
For the slaw
- 2 cups green cabbage, thinly shredded
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 tbsp olive oil
- ¼ cup fresh cilantro, roughly chopped
- ¼ tsp salt
For serving
- 8 small corn tortillas
- 1 large avocado, pitted and sliced
- 1 lime, cut into wedges
- hot sauce, to taste (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, toss the sweet potato cubes with 2 tbsp olive oil, chili powder, cumin, smoked paprika, and salt until evenly coated. Spread in a single layer on the prepared baking sheet, leaving space between pieces.
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