How to Make Sweet Potato & Black Bean Tacos with Kid-Friendly Slaw
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Preheat oven to 425°F (220°C). Toss sweet potato cubes with olive oil, chili powder, cumin, and 1/4 tsp salt. Spread on a baking sheet and roast for 20 minutes, flipping halfway.
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In a bowl, mix coleslaw mix with yogurt, mayonnaise, honey, and lime juice until well coated. Set aside.
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Warm tortillas in a dry skillet or microwave until pliable.
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Fill each tortilla with roasted sweet potato, black beans, and a spoonful of slaw.
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Serve immediately, with extra slaw on the side if desired.
Pro Tips for Perfect Sweet Potato & Black Bean Tacos with Kid-Friendly Slaw
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of medium sweet potatoes, peeled and cut into 1/2-inch cubes, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Sweet Potato & Black Bean Tacos with Kid-Friendly Slaw?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Sweet Potato & Black Bean Tacos with Kid-Friendly Slaw?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for medium sweet potatoes, peeled and cut into 1/2-inch cubes?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain dairy, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.