Put the black beans, potatoes, green onions, oil/broth and spices on a parchment lined baking sheet and use your hands to mix so it’s all coated well. You could also do this in a bowl.
Spread the mixture out evenly over the baking sheet.
Bake for 25-30 minutes, until potatoes are crisp and cooked throughout.
When done, drizzle lime juice over the top.
Make sauce by putting all ingredients, except cilantro, in a blender and blend until smooth. Add cilantro and pulse to incorporate in.
Assemble tacos by putting a few spoonfuls of filling on a tortilla, then adding toppings and drizzling sauce over the top. Enjoy!
Notes
Make sure to cut potatoes even sized to help them bake evenly.
If you don’t have a high speed blender, soak the cashews overnight to soften them. You can also boil them for 20-25 minutes if you forget. Another method is using a coffee or spice grinder to grind them dry (not soaking) into a very fine powder.
Nutrition facts are for filling and tortillas only. Actual numbers will change depending on types of tortillas and toppings used.
Tips to prep ahead:
Soak cashews if needed. Cook sweet potatoes, green onions and beans. Make sauce.
Baby/kid food idea:
Puree cooked sweet potatoes and beans, and even some avocado. Can drizzle some sauce on it too. For older baby serve filling with avocado and a drizzle of sauce.