Target: 6 × 4 inches · landscape

Smoky Sweet Potato and Black Bean Tacos

40 min · 4 servings

Ingredients

□ 2 medium sweet potatoes, cubed

□ 2 tbsp vegetable oil, divided

□ 1 tsp chili powder

□ 1 tsp ground cumin

□ 3/4 tsp kosher salt, divided

□ 1 (15 oz) can black beans, drained and rinsed

□ 8 small corn tortillas

□ 2 cups shredded green cabbage

□ 1 lime, juiced

□ 1/4 cup chopped cilantro

1. Heat oven to 425 F and season sweet potatoes with oil, chili powder, cumin, and salt.

2. Roast potatoes for 20 minutes; warm black beans with water and salt.

3. Dress cabbage with lime, cilantro, oil, and salt; warm tortillas until flexible.

4. Fill tortillas with potatoes and beans, top with slaw, and serve immediately.

Cook’s note: Keep the potatoes in one layer so their edges brown rather than steam.