Build Your Own Rainbow Tacos

Sogoal Zolghadri's avatar
Sogoal Zolghadri


Sweet Potatoes

  • 1/2
    tsp Cumin
  • 2
    tbsp Olive oil
  • 2
    Medium Sweet Potatoes
    peeled and cut into 1/2 in. pieces
  • 1
    tsp Kosher salt
  • 1
    tsp Paprika
  • 1/2
    tsp Chipotle powder

Cabbage Slaw

  • 1/2
    Medium Purple Carrot Cabbage
    thinly sliced
  • 1
    Medium carrot
  • 2
    tbsp Vegan mayonnaise
  • 1-2
    tbsp Rice vinegar
  • Kosher salt

Black Beans

  • 1
    tbsp Olive oil
  • 1/2
    inner stem removed and seeded
  • 1/2
    cup White onion
  • 1
    15 oz. can Black beans
  • Kosher salt

For Serving

  • Corn tortillas
  • Tortilla chips
  • Avocado
  • Vegan sour cream
  • Cilantro
  • Lime wedges
  • Hot sauce


Sweet Potatoes 1: Preheat oven to 425 degrees. On a baking sheet, toss sweet potatoes with olive oil until well coated.
Sweet Potatoes 2: Evenly add chipotle powder, paprika, cumin, and kosher salt to potatoes, tossing until well coated.
Sweet Potatoes 3: Arrange potatoes in an even layer and bake for 15-20 minutes until fork tender. Remove and reheat before serving if needed.
Black Beans 1: In a medium saucepan, heat olive oil over medium. When hot, add onion and jalapeño.
Black Beans 2: When onions and jalapeño begin to soften, add black beans, stirring to combine.
Black Beans 3: Season with kosher salt to taste. Let simmer on low for 15 minutes
Cabbage Slaw 1: In a medium bowl, toss cabbage and carrots together until well combined
Cabbage Slaw 2: Add vegan mayonnaise, rice vinegar, and big pinch of salt. Toss until well coated. Refrigerate until serving.
To Serve: Arrange sweet potatoes, avocado slices, beans, and cabbage slaw on a large cutting board or sheet tray. Add garnishes like vegan sour cream, cilantro, and lime wedges. Serve with warmed tortillas, tortilla chips, and your favorite hot sauce.
Sogoal Zolghadri's avatar
Let’s make Rainbow Tacos!