Sweet Potato Black Bean Tacos with Red Cabbage Slaw

Ingredients

Sweet Potatoes & Black Beans
• 1-2 medium sweet potatoes
• 2 tbs olive oil
• ¼ tsp cayenne pepper
• ¼ tsp fine sea salt
• 1 can of black beans rinsed and drained
• 1 small yellow onion
• 1 tsp lime juice
• 1 tsp chili powder
• ¼ cup of water
Red Cabbage Slaw
• ½ of a red cabbage
• 1 small carrot
• ½ of red onion, diced
• ? cup of cilantro
• 2 large jalapeños
• Juice from 1 orange
• 1 lime juiced
• ½ lemon juiced (optional)
• 1 tbs olive oil
• 1 ½ tbs of apple cider vinegar
• Salt and pepper

Instructions

Roast the Sweet Potatoes
1. Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
2. Toss the prepared sweet potatoes with the olive oil, cayenne pepper (if using), and salt.
3. Arrange in a single layer and bake for 30 to 40 minutes, tossing halfway, until the sweet potatoes are tender and caramelizing at the edges.
Prepare the Black Beans
4. Warm the olive oil in a large saucepan over medium heat.
5. Add the onions and a sprinkle of salt.
6. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 - 8 minutes.
7. Add the cumin and chili powder and cook for about 30 seconds while stirring.
8. Pour in the beans and water. Stir, cover and reduce heat to maintain a gentle simmer.
9. Cook for 5 minutes, then remove the lid and use a potato masher or a fork to mash up at least half of the beans.
10. Remove from heat, stir in the lime juice, season with salt (I added over ¼ teaspoon) and pepper, and cover until you’re ready to serve.
Red Cabbage Slaw
11. Start by washing the red cabbage, cut in half and using a sharp knife or mandolin, shred the cabbage into thin slices. Move to a large mixing bowl.
12. Dice the red onions and cilantro and add to the mixing bowl.
13. Shred carrot and add also.
14. Cut jalapeños and remove the seeds, stem, and ribs. Dice and add to the bowl.
15. Then mix together orange juice, lemon, lime, olive oil, apple cider vinegar, salt, and pepper.
16. Mix well, add to salad, refrigerate for an hour before eating for best results.