I’ve been on a taco bender ever since I started making my own tortillas at the end of the summer. To keep things interesting (and relatively healthy), I’ve been doing some roasted veggie fillings, like this one from Eat, Live, Run with roasted corn, red peppers and black beans, topped with chipotle sour cream and ‘slaw.

This recipe from Joy the Baker is like the Fall version of that recipe. Even better, it’s black and orange, because it has roasted sweet potatoes, cumin and lime black beans and more slaw on the top! So festive for Halloween! I made this on Halloween Eve, and the leftover filling (sans tortillas) made a very filling, nutrious, protein packed lunch the next day. Obviously I also made Halloween treats this year, so I’ll tell you about those next!

Black Bean & Sweet Potato Tacos

Source: Joy the Baker

Ingredients

Roasted Sweet Potatoes

2 big sweet potatoes, peeled and cut into little cubes

1 tbsp olive oil

sprinkle of salt and red pepper flakes

juice of 1 lime

Cumin & Lime Black Beans

1 tsp olive oil

1/4 cup finely minced onion

1 tsp cumin

1 can black beans, drained and rinsed

juice of 1 lime

‘slaw

a few handfuls of slaw from a bag (no shame)

1/4 cup finely minced onion

a handful of chopped cilantro

juice of 1-2 limes

pinch of salt and red pepper flakes

+ corn tortillas (or homemade flour tortillas!)

+ sour cream mixed with hot sauce

Directions

1. For sweet potatoes, toss all the sweet potato ingredients together in a bowl, spread out onto a baking sheet, and roast at 400 for about 40 minutes.
2. For black beans, heat oil in a skillet, then add onion and saute for about 3-5 minutes. Add cumin, beans and lime juice and stir until heated through.
3. For ‘slaw, toss everything together in a bowl.
4. Assemble tacos and feast!