This recipe is a pretty quick one to make. I think adding a cashew cream on top would be a nice addition if you have a little extra time to prep.
3 medium sweet potatoes
1 can or 2 cups of cooked black beans, drained and rinsed
8 oz corn (can be canned, frozen or off the cob)
2 cups of shredded cabbage
½ yellow or red onion, thinly sliced
1 small jalapeno, seeds and stem removed and diced small
Juice of 1 lime
¼ cup of chopped cilantro
1 teaspoon of cumin
1 teaspoon of paprika
1 teaspoon of chili powder
Salt to taste
Preheat oven to 425 degrees. Wash, peel and cut sweet potatoes into ½” cubes. Add to a large baking sheet. Sprinkle with paprika, chili powder and salt. Toss to evenly coat, arrange in a single layer then cook for 25 minutes, flipping a few times before done.
Add corn and black beans to a skillet on low heat with about 2 tablespoons of water. Add 1 teaspoon of cumin. Cook through until warm. Add juice of ½ a lime and salt to taste, stir, then remove from heat.
Add shredded cabbage, thinly sliced onion, diced jalapeno, juice of the other half of the lime, cilantro and a pinch of salt to a bowl. Toss to combine.
Assemble tacos by adding roasted sweet potatoes, black bean and corn mix, and cabbage. Enjoy!