-can of black beans (or your favorite bean)
-1 head of red cabbage
-sweet pepper (optional)
Preheat oven to 425°. Cut your sweet potato into cubes and place on an oiled baking sheet (or parchment paper). Season with your favorite taco seasoning or whatever you prefer! I used garlic powder, cumin, chili powder, paprika, salt and pepper. Place in oven for approximately 30 minutes or until potatoes are cooked and slightly crispy. Drain and rinse your can of black beans and add them to your baking sheet with potatoes. Cook for about 5-10 minutes until they’re hot enough to serve. You can also do this whole process in an air fryer!!!! To plate, warm up your flour tortilla, add your sweet potato and black bean mixture, slaw, top with avocado, salsa and sriracha!🤤🤤🤤
I recommend to make this AHEAD of time.
In a jar add equal parts white vinegar and water, pour the liquid into a pot and bring to a boil. Thinly slice your red cabbage, carrot and sweet pepper(optional, can make without). Add veggies to the jar. Then Add your vinegar mixture to the jar. In a couple hours you will have pickled slaw!! Before serving I add 1 spoonful of vegan Mayo to make it creamy!! So yummy and filling. You will want to eat them for days!!