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!
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.
Adel
Joy, I came across your sweet potato and black bean taco recipe in 2012 and I have made them every fall since! My husband and I LOVE them (just as we do with all of your recipes that I have tried). I was just pulling together all of the ingredients to make these for tonight and although it’s not quite fall, we simply cannot wait another minute. THANK YOU for having such compassion for food and the courage to work with it!
Rosemarie
So, I love this recipe and it’s been hot lately. In a flash of inspiration, I microwaved some sweet potatoes, fried them up with some coconut oil and used Trader Joe’s spicy black bean dip as the base of the taco. Still totally easy and cheap and didn’t heat my house up!
Thank you for thinking up these delicious combinations so we can improvise even further when we need to!!
willyshakeslove
Thank you for this genius recipe! I made it for my roommate and her fiancé and it was an absolute triumph! You never let me down! :)
Rebecca
Hey Joy, I just wanted to let you know that this recipe is amazing and that my husband and I have made these tacos at least once a month since I found the recipe like 2 years ago! We usually make guacamole to go with them too because, in my opinion, avocados, like bacon, make everything better. Thanks for continuing to develop awesome and creative recipes. We are huge fans!