Roasted Sweet Potato-Cauliflower Tacos

• servings: 5 servings
• active time: 15 minutes
• total time: 50 minutes

Ingredients

Non-stick cooking spray

½ teaspoon chili powder

¼ teaspoon ground cumin

¼ teaspoon smoked paprika

¼ teaspoon garlic powder

¼ teaspoon cayenne pepper

¼ teaspoon salt

½ medium head of cauliflower, cut into bite-sized pieces (2 cups)

2 medium sweet potatoes, cut into 1-inch cubes (2 cups)

1 small onion, diced (¾ cup)

1 tablespoon olive oil

1 (15.5-ounce) can no salt added black beans, drained and rinsed

Juice of 3 limes, divided (about 2 tablespoons)

1/3 cup light sour cream

Hot sauce to taste

10 (6-inch) corn tortillas, warmed according to package instructions

Optional garnishes: Shredded purple cabbage, chopped scallions, cubed avocado, queso fresco or feta cheese crumbles

Directions

Preheat oven to 425°F. Spray a large, rimmed sheet pan with nonstick cooking spray.

In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, cayenne pepper, and salt.

Arrange cauliflower, sweet potato, and onion in three rows on the sheet pan. Toss with olive oil and half of the seasoning mixture.

Roast 30 minutes, stirring once halfway through.

Add beans, remaining seasoning mixture, and 2 teaspoons of lime juice. Toss all ingredients together to combine. Roast 5 minutes more.

In a small bowl, stir sour cream, remaining lime juice, and hot sauce until combined.

Spoon cauliflower-sweet potato-black beans mixture evenly into corn tortillas.

Top with spicy sour cream sauce and desired garnishes before serving.