# Sweet Potato & Black Bean Tacos

> Smoky roasted sweet potato and black beans in corn tortillas with avocado and lime slaw.

Serves 4. Prep 15 min, cook 25 min. dinner; vegan, vegetarian, pescatarian, gluten-free, dairy-free. Contains: none of the major allergens.

Nutrition per serving (USDA FoodData Central): 530 calories, 15 g protein, 87 g carbs, 15 g fat, 11 g fiber, 1030 mg sodium.

## Ingredients

- 1 1/2 lb sweet potato, peeled, cut into 1/2-inch cubes
- 2 tbsp olive oil
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp kosher salt
- 18 oz canned black beans (drained), drained and rinsed (about 2 cans)
- 8 corn tortillas
- 1 avocado, sliced
- 3 oz red cabbage, thinly shredded
- 2 tbsp lime juice
- 1/4 cup cilantro, chopped

## Instructions

1. Heat the oven to 425°F. Toss the sweet potatoes with the olive oil, chili powder, cumin and 3/4 teaspoon salt on a baking sheet.
2. Roast 20 to 25 minutes, stirring once, until tender and browned.
3. Warm the black beans in a small pot with a splash of water for 4 minutes.
4. Toss the cabbage with the lime juice and remaining salt.
5. Warm the tortillas, then fill with sweet potato, beans, slaw, avocado and cilantro.

recipe_id: `sweet-potato-black-bean-tacos` (use with the Mise MCP tools build_shopping_list and log_calories)