3-4medium sweet potatoespeeled and cut into 1/2" cubes
Olive oil
2teaspoonschili powderor to taste*
1medium white or yellow onionthinly sliced
Kosher salt
Freshly cracked pepper
1 15-ouncecan black beansdrained and rinsed
8-12corn tortillaswarmed right before serving
Chipotle crema:
1cupvegenaiseor mayo or sour cream
2chipotle peppers** in adobo with their juicechopped finely
1limejuiced
For topping:
1limein wedges
Sliced avocado
Jalapeño slices
Pickled cabbage***see notes
Fresh chopped cilantro
Instructions
Preheat oven to 400° F.
Toss sweet potato cubes with 2 tablespoons olive oil, chile powder, salt & pepper to taste, and spread in one layer on a baking sheet.
Toss sliced onions with 1 tablespoon olive oil, salt & pepper to taste, and spread in one layer on a baking sheet.
Place both trays in oven and bake for 20-25 minutes, or until vegetables are golden brown. The onions might be done a bit sooner.
Once onions are browned, add the rinsed black beans to the baking sheet and give them a gentle toss.
Meanwhile, to a blender, add the vegenaise, chipotle peppers, and lime juice. Blend until smooth.
Assemble tacos with roasted sweet potatoes, onion and black bean mixture, sliced avocado, jalapeño slices, pickled cabbage, and chopped cilantro. Drizzle with chipotle crema.
Notes
*Depending on the brand, some chili powders are stronger and spicier than others. Use the amount according to your brand and taste. **I sometimes skip the blender and simply use the chipotle adobo sauce (juice) instead of the actual pepper. ***Toss 3-4 cups shredded cabbage with 1 teaspoon salt and 4 tablespoons apple cider vinegar. Let sit while preparing tacos.