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Black Bean and Sweet Potato Tacos

October 4, 2011 by Joy the Baker 201 Comments

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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.

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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.

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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.

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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.

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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.

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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.  

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Reader Interactions

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Questions
  1. Kaitlin

    May 16, 2012 at 6:49 pm

    I’m making these for my friend who just had a baby. :) Think the cabbage slaw will work if I make it the night before?

    Reply
  2. Kristin

    February 26, 2012 at 5:54 pm

    I just made these today. I can’t believe I waited so long! They’re delicious! I added chipotle chili powder to the sweet potatoes for an extra kick.

    Reply
  3. Amy

    February 8, 2012 at 4:12 pm

    These look great! I’m making them tonight.

    Reply
  4. Kat @ The Indie Domestic

    January 20, 2012 at 6:45 am

    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 (https://indiedomestic.wordpress.com/2012/01/17/sweet-potato-black-bean-tacos/). Yummmm.

    Reply
  5. Izzi

    December 24, 2011 at 1:35 pm

    These look amazing. I can’t wait to try them!

    Reply
  6. Jill

    December 2, 2011 at 11:01 am

    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!

    Reply
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Trackbacks

  1. Branching out « Creativity Blueprint says:
    June 9, 2012 at 7:27 pm

    […] So on a blog called ‘Creativity Blueprint,’ one might expect there to be more than just recaps of baking projects, right? Right. At least that is the direction I’m heading. I’ve gotten a fair amount of traffic on my blog from other foodie blog people, which I find interesting. I didn’t set out to make a food-only blog but do have a deep appreciation for you foodies! I have been a long time admirer of Food Network, baking blogs, and cookbooks since I was a preteen. My sister and I would watch TV in the summers and I’d learn all I could about food, experiment on my own, and create a monsoon of a mess in the kitchen (Admittedly, cleaning is still a hard thing for me.). My interests have led me to food lately and I’m not fighting it! I’ve also realized that Joy the Baker has become my go-to for recipe ideas. I don’t know if you’ve noticed, but every post has included JtB! Ha. Tasty dinner #4: Black bean and sweet potato tacos […]

    Reply
  2. What’s New This Week 4.16.12 « I'm New Here says:
    April 16, 2012 at 7:28 am

    […] Black Bean and Sweet Potato Tacos with Quick and Easy Corn Tortillas […]

    Reply
  3. Five Ways to Make Meat-Free Tacos | GoodVeg powered by Squidoo says:
    April 12, 2012 at 5:32 pm

    […] sweet potatoes, black beans combined with diced onion, cumin, and lime, and a cabbage slaw. The Joy The Baker recipe calls for the filling to be served in heated corn […]

    Reply
  4. Sweet Potato & Chorizo Hand Tarts > Willow Bird Baking says:
    March 28, 2012 at 5:19 pm

    […] spirit? Sweet Potato & Chorizo Hand Tarts Recipe by: Willow Bird Baking, inspired in part by Joy the Baker‘s tacos Yield: about 7-10 tarts, or 12 crescents This sweet tater and chorizo filling is so […]

    Reply
  5. Spring has Sprung…And Sweet Potato Tacos | Stomach Rumblings and World Travels says:
    March 24, 2012 at 4:17 pm

    […] Black Bean and Sweet Potato Tacos- (adapted from Joy the Baker) […]

    Reply
  6. black bean and sweet potato burrito | Welcome to StarLoz™ says:
    February 22, 2012 at 1:02 am

    […] found this recipe months ago & vowed to try it one day … preferably a day when limes weren’t […]

    Reply
  7. The Best Tacos I’ve Ever Eaten « let's get real says:
    February 13, 2012 at 6:16 pm

    […] adapted from Joy the Baker, although mine looked more like […]

    Reply
  8. Sweet Potato Black Bean Tacos | The Indie Domestic says:
    January 17, 2012 at 7:27 pm

    […] I’d been thinking about this recipe before I knew Joy the Baker did it, and before I knew there were a slew of variations online.  So you know what?  I’m […]

    Reply
  9. Pan y aceite + what’s been cooking « cuentoscantabria says:
    January 16, 2012 at 9:02 am

    […] pasta, carrot-ginger soup, pasta with eggplant, tomato and bread soup, red kidney bean curry, sweet potato and black bean tacos and red lentil-lemon-spiked soup.  Spoon food is perfect for January and also means only one pot […]

    Reply

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