These vegetarian tacos come together very quickly. The sweet potatoes can be roasted in advance and kept in the fridge for a few days.
2 medium sweet potatoes, peeled and cut into 1/2-inch pieces
1 1/2 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
1/4 teaspoon sea salt
1/3 cup sour cream
1 to 3 tablespoons finely chopped chipotle chiles in adobo sauce
2 tablespoons fresh lime juice
2 cups shredded cabbage
2 garlic cloves, minced
1 (14-ounce) can black beans, drained and rinsed or 1 1/2 cups home cooked black beans
Fresh cilantro, for serving
Lime wedges, for serving
Heat oven to 400 degrees F. Line a large baking sheet with foil or parchment paper.
Add sweet potatoes to baking sheet along with 1 tablespoon of the oil, cumin, and salt. Toss until well coated. Arrange the sweet potatoes into one layer then bake, turning once, until the the edges are golden brown and they are tender, about 30 minutes.
Meanwhile mix sour cream, 1 tablespoon of the lime juice and 1 tablespoon of the chipotle chiles. Taste and adjust with more chipotle as needed. Add the cabbage and toss to coat. Let the slaw sit until the cabbage wilts slightly, 10 to 15 minutes.
About five minutes before serving, heat the remaining olive oil in a large frying pan over medium heat. Add the garlic then cook, while stirring, until it just begins to toast, about 1 minute. Add the black beans and cook, stirring occasionally, until thoroughly heated. Remove from the heat then add the second tablespoon of lime juice.
Make tacos by adding sweet potatoes, black beans, slaw, and cilantro leaves to warmed tortillas. Serve with lime wedges.