Makes 4 servings
These are a super-simple vegan dinner that is both flavorful and super filling. We used black beans and sweet potato to fill our corn tortillas, but you can substitute butternut squash and chickpeas, if that’s what you have on hand. You can make the pineapple-avocado cream a day ahead, if you like. Cover it tightly and keep it in the refrigerator until you’re ready to serve it.
Ingredients
- 1 tablespoon vegetable oil
- 1 teaspoon chile powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic granules
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 large sweet potato (about 1 lb 4 oz), diced
- 1 large avocado
- 1/2 cup chopped pineapple
- 1/2 jalapeño, seeded
- 1/2 cup cilantro leaves
- 1 tablespoon freshly squeezed lime juice
- 1 (15 oz) can black beans, drained and rinsed
- 8 corn tortillas
- 1/4 head red cabbage, thinly sliced
- Lime wedges, for serving
Directions
- Preheat the oven to 400°F. In a medium bowl, combine the oil, chile powder, cumin, garlic granules, and a pinch of salt and pepper. Stir to form a paste. Add the sweet potato and toss to coat in the spice mixture. Transfer to a foil-lined baking sheet and roast, stirring occasionally, until cooked through and brown around the edges, about 30 minutes.
- Meanwhile, in a small food processor, combine the avocado, pineapple, jalapeño, cilantro, and lime juice. Purée until smooth, then season with salt and pepper. Set aside.
- Transfer the cooked sweet potatoes to a serving bowl and add the black beans, and toss to combine.
- Heat a griddle or skillet over high heat and heat the tortillas until soft and pliable, about 2 minutes on each side. Alternately, char the tortillas over the open flame of a grill until soft. Wrap in a towel.
- To serve, spread a dollop of avocado-pineapple cream on a tortilla and top with a spoonful of sweet potato and black beans. Top with a sprinkle of cabbage and a squeeze of lime.
