These Roasted Black Bean & Sweet Potato Tacos are bold and vegetarian-friendly. Tender roasted sweet potatoes and hearty black beans are seasoned with smoky crushed chipotle peppers, cumin, garlic powder, and paprika, then roasted until tender. Piled onto warm corn tortillas and topped with sliced avocado, slaw, a drizzle of creamy hot sauce, and a generous sprinkle of Boursin® Caramelized Onion & Herb Crumbles, these tacos deliver a delicious balance of heat and flavor.
Level medium
Prep time 20 MIN
Cook time 25 MIN
Total time 45 MIN
6 corn tortillas
1 avocado, sliced
For The Slaw:
2 tablespoons olive oil
2 tablespoon lemon juice
1 tablespoon red wine vinegar
1 teaspoon honey
1 teaspoon fresh minced cilantro
Salt & pepper to taste
1 cup finely shredded purple cabbage
For The Sweet Potato Filling:
1 ½ cups sweet potato, chopped into 1-inch cubes
1 (15-ounce) can black beans, rinsed and drained
1 tablespoon olive oil
½ teaspoon crushed chipotle peppers
¼ teaspoon cumin
¼ teaspoon garlic powder
¼ teaspoon smoked paprika
For The Creamy Hot Sauce:
¼ cup plain Greek yogurt
½ teaspoon lime juice
2 teaspoons chipotle hot sauce
Boursin® Crumbles Caramelized Onion & Herbs
