Spice up taco night with Chipotle-Spiced Sweet Potato Tacos! These vegetarian tacos are loaded with hearty, nutritious roasted sweet potatoes & black beans, and topped with pickled onions and crunchy red cabbage for a satisfying meal!
Preheat the oven to 400°F with a rack placed in the center of the oven.
While the oven preheats, place the sweet potatoes in a large saucepan and cover with water. Place over high heat and bring to a boil. Boil the sweet potatoes for about 10 minutes, or until the outside edge of the potatoes give in a bit to pressure from a fork. You don't want to overcook them or they could turn mushy.
Drain the sweet potatoes and dry with a paper towel. Once they are cool enough to handle, slice the sweet potatoes into bite-sized pieces.
Place in a large bowl and toss in about 3 tablespoons of olive oil. In a small bowl, mix the salt, chipotle chili powder, chili powder, cumin, coriander and garlic powder. Sprinkle onto the sweet potatoes and toss to evenly coat. Scatter the sweet potatoes onto a baking sheet and place in the oven to roast for about 15-20 minutes, flipping once halfway through, until the sweet potatoes are browned and fork tender.
When the sweet potatoes are fully cooked, transfer to a bowl and toss in remaining olive oil.
Heat the corn tortillas in a hot skillet. To serve, fill shells with sweet potatoes, black beans, cabbage, and avocado. Squeeze with a wedge of lime, top with pickled onions, chipotle salsa, and cilantro, and enjoy.
In a small bowl stir together the vinegar, sugar, and salt until the sugar and salt are dissolved.
Thinly slice the red onions and place in a jar. Pour the vinegar mixture over the onions and let it sit at room temperature for 1 hour.
Enjoy with your tacos, or keep refrigerated for future use.