Smoky Sweet Potato and Black Bean Tacos

Smoky roasted sweet potatoes and black beans become economical vegetarian tacos with a bright, crisp lime-cabbage slaw.

40 min

4 servings

Three vegetarian tacos filled with roasted sweet potatoes, black beans, and green cabbage slaw.

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

Equipment

Rimmed baking sheet · Small skillet · Large bowl · Tongs

Brown the potatoes

Give the cubes space on the pan so hot air can reach their edges.

Serve crisp

Add the slaw immediately before serving to preserve its crunch.

Roast

01. Heat the oven to 425 F with a rack in the center. Starting the oven first gives the sweet potatoes a hot surface as soon as the pan goes in.

02. Toss the potatoes with oil, chili powder, cumin, and 1/4 tsp salt directly on the sheet pan until no dry spice patches remain.

03. Spread the potatoes in one layer and roast for 20 minutes, turning them halfway through. They are ready when tender at the center with browned edges.

Prepare fillings

04. Warm the rinsed black beans with 2 tbsp water and 1/4 tsp salt over medium heat until steam rises and a little liquid coats the beans.

05. Toss the cabbage with lime, cilantro, oil, and the remaining 1/4 tsp salt just before serving. It should look glossy while still feeling crisp.

Assemble

06. Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, until each one bends without cracking and shows a few toasted spots.

07. Center an even layer of roasted sweet potatoes and warm beans in each tortilla so the fillings stay contained while eating.

08. Add the lime-cabbage slaw immediately before serving. The cool, crisp topping should contrast with the hot potatoes and soft tortillas.