This is a fast, filling and nutritious meal for the whole household. Roast the sweet potatoes with a spicy rub, then combine with black beans and top with the citrusy slaw. You can use canned black beans for this recipe in a pinch, or soak and cook your own from scratch.
Heat the oven to 400.
In a bowl, mix together 1 t. chili powder, 1/2 t. garlic powder, and 1/2 t. cumin powder plus salt and pepper. Mix with 2 T. olive oil.
Dice 2 lbs. sweet potatoes into bite-sized cubes, then toss to coat with the mixture. Arrange in a single layer on a cookie sheet and bake until brown on one side, then stir and brown them on another side. They should be crisp on the outside and tender inside.
While the sweet potatoes are cooking, shred cabbage to make 4 C. Grate carrots to make 1 C. Toss together with the juice of 1/2 lemon plus 1/2 T. salt. You can also add chopped green or spring onions and/or cilantro. If you want the slaw spicy, add pickled jalapenos or even canned chipotle pepper to taste. Toss well to combine.
Heat a can of black beans and 8-12 tortillas.
Serve with avocado slices and lemon wedges.