1

Set a rack in the middle of the oven and preheat it to 425 F (220 C).

2

While the oven heats, scrub the sweet potatoes and cut them, skin on, into 0.75-inch cubes on the cutting board.

3

Core the bell pepper and cut it into 1-inch pieces, then cut the red onion half into 1-inch chunks.

4

Pile the sweet potatoes, pepper, and onion onto a large rimmed sheet pan, drizzle with oil, and sprinkle with the spices and salt.

5

Toss with tongs until every cube is coated in brick-red spice, then spread everything into a single, uncrowded layer.

6

Rinse the black beans in a colander under cold water, drain well, and shake them as dry as possible.

7

Stack the corn tortillas and wrap them tightly in a sheet of aluminum foil.

8

Once the oven reaches 425 F, roast the vegetables for 12 minutes until the sweet potato undersides turn golden and the onion edges start to char.

9

While the vegetables roast, roughly chop the cilantro, then halve the lime and cut one half into small wedges.

10

Squeeze the other lime half into a medium bowl, add the salt, half the cilantro, and the coleslaw mix, and toss until evenly dressed.

11

Pull out the pan, toss the vegetables with tongs, and scatter the black beans over the pan in an even layer.

12

Return the pan to the oven with the foil packet beside it and roast 8 more minutes until the sweet potatoes are fork-tender and caramelized, the beans crisp, and the tortillas steamy.

13

While it finishes, halve, pit, and slice the avocado on the cutting board.

14

Pile the roasted vegetables and beans into the warm tortillas and top with lime slaw, avocado slices, the remaining cilantro, and lime wedges.

Sheet Pan Sweet Potato Black Bean Tacos with Lime Slaw

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Instructions

Never touch your screen with messy hands

Sheet Pan Sweet Potato Black Bean Tacos with Lime Slaw

Ingredients Tap to check off

Instructions

More weeknight dinners

Never touch your screen with messy hands