I can and I will.
I can and I will.
That’s what I’ve been telling myself lately. I can and I will… about everything. I’ve also been saying YES to just about everything. Do you know what can open up when you say Yes.. I can and I will? Whoa. Major. Going to the gym? Done. Having an uncomfortable conversation you don’t want to have? Done. Offering a lady at the laundromat my laundry soap? Done. Paying that dang parking ticket. Fine, done. Helping a friend with a photo project. Donedone.
I’m not looking for any sort of award. I realize that this is all just everyday living… but it really is a lovely brainchange to think YES first… and I CAN second. Really cool things can happen. Like tacos… tacos can happen.
Amendment: I think the only thing I’ll say no to right now is… seeing that 3D dolphin-without-a-tail movie. I can’t handle it… mostly because it would probably make me cry. Ugh.
I’m in love with these tacos. I’ll eat them for days. I made a lot.
I don’t want to share. I really have to invoke that YES mantra.
These tacos have three essential elements.
This slaw is a simple mix of cabbage, onion, cilantro, and lime. I secretly love that the purple cabbage bleeds.
These are the things that go into the black beans. Lime, cumin, and onion.
I put them on a cutting board for you to see.
Roasted sweet potatoes round our this taco situation. Sweet potatoes are roasted with olive oil, lime, and chili flakes. Simple, bright, and spicy.
Ps. Apparently I’m really into limes right now. They’re everywhere!
Look at this! I love when food is pretty!
These tacos are totally Autumn-y. Orange, black and purple. They’re full of flavor. They’re earthy and bright. I’m pretty sure I found my new favorite thing.
Oh! Ps. They’re totally cheap to make too. Meat is expensive. Potatoes and beans are totally cheap.
Black Bean and Sweet Potato Tacos
serves 4
inspired by WindAttack
For the Potatoes:
2 sweet potatoes (really orange-fleshed yams), peeled and cut into small cubes
1 tablespoon olive oil
salt and red chili flakes to taste
juice of 1 lime
For the Cabbage Slaw:
2 heaping cups shredded cabbage (I used a combination of purple and green cabbage)
1/4 cup finely diced yellow onions
2 heaping tablespoons chopped cilantro
juice of 2 limes
salt and red chili flakes to taste
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
small corn tortillas
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. This usually takes about 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, and chopped cilantro. Add lime juice, salt and chili flakes. 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.
Heat corn tortillas in a hot saucepan with just a touch of oil. Heat through and serve with potatoes, beans, and slaw.
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P.S. that last photo is particularly lovely. I’ve always enjoyed your photos and styling but I have to say it’s getting even better than before!
Joy–I made these last night and they were amazing! Thank you!
my fridge was magically fully stocked for this recipe. i had no clue what to do with my lone sweet potato and leftover cabbage. this was perfection- easy and quick dinner for 1 and lunch tomorrow! thanks joy!
Made these tonight – O.M.G. They are delish!! I was skeptical but tried it anyway because they were colorful and fall-ish. The combination of the sweetness of the potato, the tart lime, the crunchy cabbage and the beany beans was great. For lunch tomorrow I’m foregoing the tortilla and just making a pile on my plate! :) THANKS for the recipe!!
I made these last night we loved them!!
These were amazing!!!! Thank you so much for the recipe!
Oh! I’ve made a version of these before. In fact, they’re definitely a staple. So. Good.
Hi Joy! My boyfriend made me these tonight after my suggestion. I’ve been PMSing hardcore & these tacos really did the trick. At first we were kinda nervous- we thought they might be to lime-y or just plain weird. But they completely surpassed our expectations with a dollap of sour cream. Thank you so very much for sharing- I’m looking forward to having them again!
Hi Joy,
I’ll be trying the sweet potato and black bean tacos, tonight! I was wondering if you have a copy-editor for the recipes/blogs you post on-line? I am building my editing portfolio, and am looking for people who might need some free help.
Best regards!
Marianna
I made these last night and can’t wait to make them again (there were no leftovers). Thank you for sharing!
Love!!
You crack me up! This is hilarious, and I’m absolutely looking forward to making these when I get home tonight. Nicely done, Joy the Baker.
These are AWESOME. I’m in love. No really-I couldn’t stop eating them!
Are you even kidding me???!! These tacos are SICK (in a good way:)). I have no idea how you would think of this but keep it coming!! I am soo glad that I found your site! Oh and p.s. my hardcore meat lovin’, cabbage hating husband went just as crazy over them!! INSANELY GOOD!!
Delicious!! Huge hit. And the leftovers were turned into a really delicious pizza. I put the beans in the food processor with some kale (love to sneak in extra veggies) with a little slaw and salsa and used it as the sauce. Topped it with slaw pieces and sweet potato chunks. Added a little ricotta and mozerella for the non-vegan family members. 1 yr old loved it!
These look amazing. I can’t wait to try them!
I had a dish like this at a veg restaurant in Denver, and I’ve been in love ever since! I decided to recreate the recipe without even realizing you had on eon your blog, but mine is pretty close (http://indiedomestic.wordpress.com/2012/01/17/sweet-potato-black-bean-tacos/). Yummmm.
These look great! I’m making them tonight.
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