Sweet Potato Black Bean Tacos with Queso and Cabbage Slaw

Queso can be made 2-3 days in advance and stored in the fridge in a sealed container. The slaw can be made a day ahead of time and stored in the fridge. The cashews can be soaked in advance up to overnight.

Leftover sweet potato and black bean mixtures can be stored 3-4 days in a sealed container in the fridge and used in taco bowls, salads or for more tacos. Reheat as needed in the microwave or on the stovetop before adding to tortillas.

Nutritional facts are an estimate based on creating 12 tacos including using all of the queso sauce and will vary based on the tortillas used.

The queso and slaw are optional. If you’re not making that portion of the recipe, see blog post above for alternative topping and sauce ideas.

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