Build Your Own Rainbow Tacos
- 1/2tsp Cumin
- 2tbsp Olive oil
- 2Medium Sweet Potatoespeeled and cut into 1/2 in. pieces
- 1tsp Kosher salt
- 1tsp Paprika
- 1/2tsp Chipotle powder
- 1/2Medium Purple Carrot Cabbagethinly sliced
- 1Medium carrotgrated
- 2tbsp Vegan mayonnaise
- 1-2tbsp Rice vinegar
- Kosher salt
- 1tbsp Olive oil
- 1/2Jalapeñoinner stem removed and seeded
- 1/2cup White oniondiced
- 115 oz. can Black beans
- Kosher salt
- Corn tortillas
- Tortilla chips
- Vegan sour cream
- 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.