You know when you just need something fresh, fast and delicious?
You've found it!
Gluten Free Roasted Sweet Potato and Black Bean Tacos.
A new favorite around here.
These tacos are fresh, fast and delicious!
They are also a whole food dinner, nothing processed.
Also, gluten-free, dairy-free, soy-free, no added sugar, vegetarian and vegan.
So this is a meal that will keep all your guests happy and even please the pickiest eater.
Gluten Free Roasted Sweet Potato and Black Bean Tacos
2 yams (I know that it's titled sweet potato, but the yams are so much better!), peel and cut into small cubes
1 T. olive oil
1/2 t. salt
1/8 t. chili flakes
2 T. lime juice
2 cups (about 1/4) shredded cabbage, green or purple, or both!
1/4 cup diced onion
2 T. chopped cilantro
1/4 cup lime juice
1/2 t. salt
1 t. olive oil
1/4 cup chopped onion
1 t. ground cumin
1 -15 oz can black beans, drained and rinsed
2 T. lime juice
Corn tortillas
Cubed avocado
To make the sweet potatoes:
Preheat oven to 400.
Place cubed yams in resealable bag.
Mix together olive oil, salt, chili flakes, lime juice. Pour over the top of the yams.
Shake the bag to coat the yams.
Drizzle a cookie sheet with olive oil and rotate pan to make a light layer of oil. Pour the yams out on top of the oil and spread out to a single layer.
Roast for 40 minutes, tossing the yams about halfway through. Cook until the yams are toasty, golden brown.
While the yams are in the oven, place cabbage, onion, and cilantro in a medium bowl. Add lime juice and salt. Toss to coat. Set aside. The cabbage will soften while the potatoes finish cooking.
Next, heat olive oil in a medium sauce pan. Add onions and cook until transluscent. Add ground cumin and stir until you can smell it. Add beans and lime juice. Cook until heated through.
Heat up corn tortillas in a frying pan until bendy. About a minute per side.
To assemble tacos:
Place roasted yams in a corn tortilla. Top with beans and cabbage mixture. Sprinkle on avocado chunks. Roll up and enjoy!
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