Sweet potato & Black bean tacos with spicy slaw and pepita sprinkle
Taco Ingredients:
3–4 medium sweet potatoes or yams
1 can black beans
optional chopped onions & garlic to cook in beans
olive oil
cumin / cayenne pepper / sea salt
desired number of taco shells (we used corn tortillas)
a few limes
Taco Toppings:
cilantro / onions / jicama bits / chili lime seasoned pepita seeds / English cucumber peels / spicy slaw
Spicy Slaw Ingredients:
1 bag of angel hair cabbage slaw
1.5 tbsp apple cider vinegar
a few sprinkles of celery salt
juice of 1 lime
scant 1/2 cup vegan mayo
2 tbsp ketchup
1 tbsp brown sugar
1 tsp smoked paprika
Taco Directions:
Toss chopped sweet potato in olive oil + cayenne pepper and BAKE at 425 degrees on a baking sheet with parchment paper for 40 mins. Flip half way through.
Season beans with cumin and salt. Cook can of beans (with onions and garlic) in a fry pan for 10–15 mins. Stir occasionally.
If using corn tortillas, fry in a pan with very light oil and salt while warm. If not using corn tortillas, prepare shells in your preferred way.
Assemble tacos and top with taco toppings and slaw! Enjoy!
Spicy Slaw Directions:
Mix mayo, ketchup, brown sugar, and smoked paprika together. Add to slaw cabbage with apple cider vinegar, celery salt, and lime juice. Refrigerate for the time it takes to make the rest of the meal components.