I love black beans. I love sweet potatoes. I love tacos.
So of course I wanted to try this recipe when I ran across it on Joy the Baker’s blog! My only dilemma was deciding when to do it. Should I make them when the Big Guy is home for dinner? Or should I make them when he’s gone, so there’s more (all) for me?
I made them for both of us. One can only have so many beans. Or should really have so many beans. You know what I mean.
The Big Guy is a meat-eater of the highest order, so selling him on any meat-free dish is a challenge. But he and I both loved this one! Huge hit. Plus, it’s an easy gluten-free option if you need to take a meal to a gluten-free family, as I did. Just use corn tortillas instead of flour.
The cabbage slaw is an amazing, tangy addition to these tacos. It would be so good on fish tacos, too. I wanted to add slivers of green apple to it, but just didn’t have the time – so maybe you can try that!
The recipe does include preparing three different parts for your tacos, but don’t worry. The preparations are all fast and easy. And this is a recipe you can feel really good about eating before Thanksgiving, too.
Black Bean and Sweet Potato Tacos
recipe from Joy the Baker
For the Potatoes:
2 sweet potatoes, peeled and cut into small cubes
1 tablespoon olive oil
salt, chili powder, garlic powder, and onion powder to taste
For the Cabbage Slaw:
2 heaping cups shredded cabbage (I used a packaged coleslaw mix that has carrots, too – great time-saver)
1/4 cup finely diced yellow onions
2 heaping tablespoons chopped cilantro
juice of 2 limes
salt to taste (approx 1/4 – 1/2 tsp)
For the Beans:
1 teaspoon olive oil
1/4 cup finely diced yellow onion
1 teaspoon ground cumin
1 (15-ounce) can black beans, drained and rinsed
juice of 1 lime
sour cream, for topping (highly suggested)
Place a rack in the center of the oven and preheat oven to 400 degrees F. Place peeled and diced sweet potatoes on a cookie sheet. Top with olive oil, salt and chili flakes, and lime juice. Toss together until all of the potato chunks are coated. Place in the oven to bake until softened through and toasted brown, about 35 – 40 minutes. Remove the cookie sheet once or twice during baking to toss the potato chunks around. This will ensure that the cubes cook evenly. Remove from the oven and let stand when cooked through.
While the potatoes cook, assemble the Cabbage Slaw. In a medium bowl, place cabbage, yellow onions, and chopped cilantro. Add lime juice and salt. Toss to coat and set aside while the potatoes cook and beans heat. Letting the cabbage slaw sit will help soften the cabbage.
To cook the beans, heat olive oil in a medium saucepan. Add onions and cook until transluscent, about 3 minutes. Add ground cumin and stir until fragrant. Add beans and lime juice. Cook until heated through.
Pile the sweet potatoes, beans and slaw all together on a tortilla and thoroughly enjoy! Sour cream takes it to the Next Level.