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Ingredients
  • 2 cups sweet potatoes, peeled and cut into ½-inch cubes from 2 sweet medium potatoes
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp taco seasoning
  • 1 (15 oz) can black beans, drained and rinsed
  • 3 cups quick slaw (recipe below)
  • 6 to 8 (6 or 8-inch) corn tortillas, warmed
  • 2 oz goat cheese crumbled, optional
  • vegan queso
  • guacamole or avocado slices
  • Quick Slaw
  • 2 cups finely shredded, red cabbage
  • 2 Tbsp lime, juiced from 1 lime
  • ½ tsp kosher salt
  • ⅓ cup roughly chopped cilantro
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