Wild West Chili Bean Tacos

A twist on traditional American tacos, this Wild West Chili Bean Tacos recipe combines the rich flavors of chili beans, roasted sweet potatoes, and a tangy slaw made from purple cabbage, all wrapped in crispy corn tortillas. Perfect for a vegan meal that's both satisfying and filling.

🛒 Ingredients

• 1 can Canned black beans, drained and rinsed
• 2 cups Roasted sweet potatoes, diced
• 1 cup Purple cabbage, shredded
• 1 medium Red onion, thinly sliced
• 2 tbsp Lime juice
• 1 tsp Cumin
• 1 tsp Chili powder
• 4 count Corn tortillas
• 1 tbsp Avocado oil
• to taste Salt and pepper
• 1 cup Fresh cilantro, chopped

👨‍🍳 Instructions

1. 1

   Step 1: Preheat oven to 400°F (200°C). Roast sweet potatoes for 20 minutes or until tender. Let cool and dice.

2. 2

   Step 2: In a blender or food processor, combine lime juice, cumin, and chili powder. Blend until smooth and set aside.

3. 3

   Step 3: In a large pan, heat avocado oil over medium heat. Add diced onion and cook for 5 minutes or until softened.

4. 4

   Step 4: Add black beans, roasted sweet potatoes, and the lime juice mixture to the pan. Cook for 5 minutes or until heated through.

5. 5

   Step 5: Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

6. 6

   Step 6: Assemble tacos by spooning the bean and sweet potato mixture onto a tortilla, followed by a spoonful of slaw, and finishing with a sprinkle of cilantro.

7. 7

   Step 7: Serve immediately and enjoy!

8. 8

   Step 8: For the slaw, combine shredded cabbage, red onion, and chopped cilantro in a bowl. Squeeze lime juice over the top and toss to coat.

9. 9

   Step 9: Chill in the refrigerator for at least 10 minutes to allow flavors to meld.

10. 10

    Step 10: Store leftovers in an airtight container in the refrigerator for up to 3 days.

💡 Pro Tips

For an extra crispy slaw, spread it on a baking sheet lined with parchment paper and bake at 200°F (90°C) for 10-15 minutes. Use leftover cooked sweet potatoes for a delicious breakfast hash with scrambled eggs and salsa.

📊 Nutrition per Serving