You won’t miss the meat in these tasty tacos packed with sweet potatoes, black beans and spicy chipotle slaw.
Think that vegetarian tacos can't be hearty? Loaded with black beans, sweet potatoes and cabbage, our flavorful tacos are sure to satisfy. They also feature one of our favorite ingredients—chipotles in adobo sauce. (Look for them in the international area of your grocery store.) The peppers pack a punch, so make sure you taste as you go when preparing the slaw.
First things first, toss the sweet potatoes with olive oil, salt and cumin. Roast for about 30 minutes. This gives you time to make the chipotle slaw and black beans.
Start by mixing sour cream, some lime juice and chipotles in adobo sauce. Make it mild or spicy. It’s up to you!
Add shredded red cabbage to the chipotle sour cream.
Keep the slaw in the refrigerator while you make the black beans. Just add some olive oil and garlic to a frying pan; cook and stir for about 30 seconds. Throw in the black beans and heat through. Give them a spritz of lime juice.
Now you’re ready to assemble the tacos. Pile sweet potatoes, black beans, slaw and minced cilantro onto flour tortillas. Enjoy!
