Roasted Sweet Potato and Chipotle Tacos

By DeBruynC1

Ingredients

• 2medium2 medium sweet potatoes, peeled, cut into 1/2-inch pieces
• 2tablespoons2 tablespoons olive oil
• 1teaspoon1 teaspoon ground cumin
• 1/4teaspoon1/4 teaspoon salt
• 1/3cup1/3 cup sour cream
• 1 to 3tablespoons1 to 3 tablespoons finely chopped chipotle chiles in adobo sauce (from 7-oz can)
• 2tablespoons2 tablespoons lime juice (1-2 limes)
• 2cups2 cups shredded red cabbage
• 1can1 can black beans, drained and rinsed
• 2cloves2 cloves garlic, finely chopped
• 86-inch8 6-inch flour or corn tortillas
• 1/4cup1/4 cup fresh cilantro leaves
• Lime wedges

Details

Servings 4
Adapted from inspiredtaste.net

Preparation

Step 1

1. Heat oven to 400°F. Line a large baking sheet with foil or parchment paper.
2. Add sweet potatoes to baking sheet then top with 1 tablespoon of the oil, the cumin and salt. Use a spoon or your hands to toss until all the sweet potatoes have been covered. Arrange the sweet potatoes so that they are in one layer then bake, turning once, until the the edges are golden brown and they are tender; about 30 minutes.
3. Meanwhile, in medium bowl, mix sour cream, 1 tablespoon of lime juice and 1 tablespoon of the chipotle chiles. Give it a taste and check for spiciness. Add more of the chipotle chilies as needed.
4. Stir in the shredded cabbage and toss to coat. Cover with plastic wrap then refrigerate at least 20 minutes so that the flavors mesh and the cabbage wilts just slightly.
5. Five minutes before serving, heat 1 tablespoon of the oil in a large frying pan over medium heat. Add the garlic then cook, while stirring about 30 seconds or until it just begins to toast. Add the black beans and cook, stirring occasionally, until thoroughly heated. Remove from heat the add the second tablespoon of lime juice.
6. To assemble your tacos, heat the tortillas in the microwave for 30 seconds to a minutes until warm then spoon sweet potatoes and black beans onto each tortilla. Top with chipotle slaw and fresh cilantro. Fold tortilla in half over filling and serve with lime wedges.