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MEATLESS MONDAY: SWEET POTATO & BLACK BEAN TACOS WITH AVOCADO SAUCE 

These tacos are perfect for your next meatless Monday or taco Tuesday, as these tacos can literally can be made in under 30 minutes, making them an easy weeknight dinner.

The roasted sweet potatoes, black beans, and slaw will all last in the fridge for a good two-three days so you can heat up the sweet potatoes and black beans and assemble the tacos as you’re ready to eat them.

Ingredients 

Tacos:

  • 1 large sweet potato, peeled and diced into 1 inch pieces
  • 1 tablespoon of olive oil
  • Salt and pepper to taste
  • 1 (15oz) can of black beans, warmed up
  • white corn tortillas

Slaw:

  • ½ bag (~8 ounces) of shredded cabbage/ coleslaw (broccoli slaw would also work well)
  • ½ cup of chopped cilantro
  • juice of 1 lime
  • ¼ cup of coconut oil, melted
  • 2 tablespoons of agave
  • 1 teaspoon of cumin
  • 2 tablespoons of white whine vinegar (or apple cider vinegar)

Avocado Sauce:

  • ½ cup of nondairy sour cream
  • 1 avocado, pitted and skinned
  • small handful of chopped cilantro
  • 1 tablespoon of lime juice
  • Salt and pepper to taste
  • Optional for garnish: extra cilantro
  • Sriracha

Instructions

  1. Pre-heat oven to 375 degrees F.
  2. In a bowl, toss the sweet potatoes with the olive oil and some salt and pepper to taste.
  3. On a prepared baking sheet, evenly spread out the diced sweet potatoes and put them in the pre-heated oven to roast for 20 minutes.
  4. While they roast, prepare the slaw: In a large bowl, melted coconut oil, lime juice, cumin, white wine vinegar, and agave are mixed together. Then the slaw is tossed in as well as the cilantro. Set aside.
  5. To prepare the avocado sauce: add Avocado, sour cream, cilantro, lime juice, salt and pepper are blended together in a food processor until the sauce is creamy smooth.
  6. Heat the black beans on the stove.
  7. Once the sweet potatoes are done roasting, the tacos can be assembled by topping a tortilla with the sweet potatoes, black beans, slaw, and the sauce.
  8. ENJOY!!

This recipe serves 8

  

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