Black Bean and Sweet Potato Tacos

Mexican food is a favorite in our house!  Tacos/Burritos have been a staple on our weekly/monthly menu!  A sweet friend Kate sent this recipe to me and my family loved these tacos!  So flavorful and reminds me of spring and summer!

Ingredients

•  3 sweet potatoes, peeled and cubed

•  1/4 teaspoon salt

·  cumin to shake over the potatoes

•  2 1/2 cups shredded cabbage [Trader Joe's sells cabbage already shredded]

•  1/4 cup finely diced shallot

•  3 tablespoons chopped cilantro

•  2 limes, juiced

•  1/4 teaspoon salt

•  1/4 cup finely diced sweet [or red] onion

•  1 teaspoon ground cumin

•  1 (15-ounce) can black beans, drained and rinsed

•  1 lime, juiced

•  serve with Ezekiel tortilla shells

Directions:

Preheat oven to 400 degrees F.

For the sweet potatoes - place the cubed sweet potatoes on a baking sheet (I use parchment paper so they don't stick.)  Sprinkle salt and cumin over the potatoes and toss to coat. Bake 30-40 minutes or until nicely browned. I recommend tossing the potato chunks around 15 minutes into baking them.  Remove and let cool slightly.

For the cabbage - place in a bowl with shallots and chopped cilantro. Add lime juice, salt and toss together; set aside.

For the beans - in a medium saucepan add onions and cook until softened, about 3 minutes. Add cumin and stir in with the onions. Add black beans and lime juice. Cook 5-10 minutes or until everything is warmed/cooked.

Heat tortilla shells and serve with sweet potatoes, black beans, and cabbage slaw. Layer accordingly.

Enjoy!
-leanne
P.S.  I don't have a picture of this meal, but it's on the menu for next week, so I'll add a picture then :)