Sweet Potato Tacos
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Sweet Potato Tacos
Category
Vegetables
Prep Time
20 minutes
Cook Time
25 minutes
Ingredients
- 2 cups sweet potatoes, cut into 1/2" cubes
- 1 tablespoon Fustini's Chipotle olive oil
- 1 tablespoon Tajin (Mexican spice)
- 1 teaspoon chili powder
- 1 15-oz can black beans, drained, rinsed
- Quick Red Cabbage slaw
- 4-6 tortillas (flour or corn), warmed
- 2 oz goat cheese, crumbled
- 1/4 cup sour cream
- 1 tablespoon Fustini's Jalapeno Lime balsamic
- 2 cups finely shredded red cabbage
- 2 tablespoons Fustini's Jalapeno Lime balsamic
- 1/3 cup rough-cut fresh cilantro
- Kosher salt to taste
Ingredients
Quick Red Cabbage Slaw
Directions
- Preheat the oven to 375 degrees F. Spread the sweet potatoes on a rimmed baking sheet. Drizzle with olive oil and seasonings, tossing well to combine. Cook potatoes until tender, about 25 minutes. Remove from oven and while still hot, toss with black beans.
- In a small bowl, combine sour cream and balsamic. To serve, place a scoop of the sweet potato mixture on a warmed tortilla shell. Top with slaw, crumbled goat cheese and sour cream mixture.
- In a medium bowl, combine all ingredients and set aside until ready to use.
Recipe Note
Substitute for your favorite spicy-infused olive oil. For less heat, use Persian Lime or Cilantro and Onion olive oil and Sicilian Lemon balsamic. Adapted from themodernproper.com