Black Bean & Sweet Potato Tacos

This colorful and healthy recipe is one of my favorites in the fall and winter months and is not only vegetarian, but gluten and dairy free as well.  It also tastes great as tostadas or as filling in a burrito if you can handle flour tortillas.

Serves 4

Ingredients:
2 medium/large sweet potatoes peeled and cut into small cubes
Approximately 2 tablespoon olive oil
1/4 cup diced yellow or sweet onion
Juice of 3-4 limes
2-2 1/2 cups of shredded red cabbage
1-1/2 cups of shredded spinach
1 can black beans, drained and rinsed
1 avocado, diced
1 package of corn tortillas
1 teaspoon ground cumin
Salt and red pepper flakes to taste
Chopped cilantro to taste

Preheat oven to 400 degrees.  Placed sweet potatoes on a cookie sheet and toss with a drizzle of olive oil, salt, juice from one lime or so, and chili flakes to taste.  Bake in oven until potatoes are cooked through and starting to brown (about 40 min) stirring up the mixture once or twice during baking.

While the potatoes are cooking place cabbage and onion, juice from 1-2 limes, and salt to taste, into a bowl.  Toss to combine and let sit.  To cook the beans, heat a small amount of olive oil in a medium saucepan, add onions and cook until translucent (about 3 min).  Add ground cumin and stir until fragrant.  Add beans and juice from remaining lime(s).  Heat thoroughly.

Heat tortillas in microwave or on stove top and serve with a layer of slaw, then beans, then potatoes.  Top with diced avocado, spinach, and cilantro.  Serve with salsa of choice.