Joy the Baker

Black Bean and Sweet Potato Tacos

October 4, 2011

IMG_8093

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.

IMG_7980

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.

IMG_7992

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.

IMG_8002

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.

IMG_8008

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.

IMG_8035

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!

 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

Print this Recipe!

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.  


185 Comments Add A Comment

Leave a Reply

48 trackbacks

The Book

The Web Series

bonkers_sidebar

Homefries

Maple Blueberry Scones
Feta and Chive Sour Cream Scones
Tomato Cobbler with Blue Cheese Biscuits
The Ultimate Club Sandwich
Pickles and Brie Grilled Cheese
Cranberry Brie Grilled Cheese

Joy, Recently

My Favorite Easter Eats
Double Chocolate Chip Cookies
Triple Berry Dutch Baby
Milky Salted Caramel
Roasted Broccoli and Cheddar Baked Potatoes
Espresso, Almond, and Ghirardelli Dark Chocolate Pudding Cups
Spring Things!
Tiny Strawberry Cream Scones
How To Be The Best Food Blogger Of All