Our hearty vegetarian tacos are made with roasted sweet potatoes, chiles, shredded red cabbage and Progresso black beans.
Provided by Inspired Taste
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oven to 400°F. Line 15x10x1-inch pan with foil or cooking parchment paper.
- In large bowl, toss sweet potatoes with 1 tablespoon of the oil, the cumin and salt. Place potatoes in single layer on pan. Roast 30 minutes or until tender and light golden brown around edges.
- Meanwhile, in medium bowl, mix sour cream, half of the lime juice and 1 tablespoon of the chipotle chiles (add more chiles for spicier slaw). Add shredded cabbage; toss to coat. Cover; refrigerate until serving time.
- In 10-inch skillet, heat remaining 1 tablespoon oil over medium heat. Add garlic; cook and stir 30 seconds or until lightly toasted. Add black beans; cook, stirring occasionally, until thoroughly heated. Stir in remaining lime juice.
- To assemble tacos, spoon sweet potatoes and black beans onto each warmed tortilla. Top with chipotle slaw and cilantro. Fold tortilla in half over filling. Serve with lime wedges.
Nutrition Facts : ServingSize 1 Serving
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