Ingredients
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2 medium sweet potatoes, peeled and diced
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1 tablespoon olive oil
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1 teaspoon chili powder
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1/2 teaspoon cumin
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Salt and pepper to taste
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1 (15 oz) can black beans, drained and rinsed
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1/4 cup chopped red onion
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8 small corn or flour tortillas
For the Creamy Lime Slaw:
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2 cups shredded green cabbage
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1/4 cup mayonnaise
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1 tablespoon lime juice
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1 teaspoon honey
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Salt to taste
Optional Toppings:
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Fresh cilantro
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Crumbled feta or cotija cheese
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Avocado slices
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Lime wedges
Instructions
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Preheat oven to 400°F. Toss sweet potato cubes with olive oil, chili powder, cumin, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until tender and browned.
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While potatoes roast, mix cabbage, mayo, lime juice, honey, and salt in a bowl to make the slaw. Chill until ready to serve.
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Warm tortillas in a skillet or microwave.
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To assemble, fill each tortilla with roasted sweet potatoes, black beans, red onion, and a generous scoop of slaw.
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Top with optional ingredients like avocado, cheese, and fresh cilantro. Serve with lime wedges.