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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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  1. tomgusa

    May 26, 2014 at 8:17 pm

    Cooking the potatoes at 400 for 40 minutes causes them to burn, at least for me, even with frequent stirring. The second time I made these – and they are amazing – I went with 325 for 40 minutes and still stirred them around often.

    Reply
  2. Sara

    October 27, 2013 at 5:32 pm

    These are awesome! We had them today and were really happy with the result.

    Reply
  3. https://cmonsononline.com/forum/topics/per-timberland-canada-cent-since

    July 12, 2013 at 12:41 pm

    Joy the Baker – Black Bean and Sweet Potato Tacos

    Reply
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Trackbacks

  1. to do lists of the semi-adult: episode 3 | Rae's Days says:
    June 18, 2014 at 7:15 am

    […] Chicago’s Fork and Pittsburgh’s Meat and Potatoes, and making Joy the Baker’s black bean and sweet potato tacos (they are […]

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  2. Jazzed Up Tacos | Never Enough Thyme — Never Enough Thyme - Recipes with a slight southern accent. says:
    June 11, 2014 at 7:09 am

    […] Black Bean and Sweet Potato Tacos from Joy the Baker […]

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  3. What to Cook for a Vegan | Rebecca Eats says:
    May 15, 2014 at 5:44 pm

    […] >>Joy the Baker posted some cute little vegan tacos here. […]

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  4. Five Things {Weekly Link-Up Party} | | Busy Bee Kate says:
    May 15, 2014 at 12:58 pm

    […] across these Black Bean and Sweet Potato Tacos – yum!  I just couldn’t resist not sharing this one from Joy the Baker even though I have yet to try it.  Sweet potatoes and tacos sound like a match […]

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  5. Black Bean & Sweet Potato Tacos | Pickle and the Pie says:
    May 1, 2014 at 12:05 am

    […] Adapted a teeny bit from Joy the Baker […]

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  6. Winter Detox – The wrap up | 800arrows says:
    February 11, 2014 at 10:23 am

    […] foods.  Yesterday we tried corn tortillas and a small bit of regular potato., while making our version of these delicious sweet potato, black bean tacos.  I also had one cup of coffee and felt like a maniac having an anxiety attack – terrible! […]

    Reply
  7. Making the next 52 weeks count | rogue cheerios says:
    January 3, 2014 at 8:15 pm

    […] of them are already done in 2014. And in those three days, I cooked two new recipes (fried rice and sweet potato/black bean tacos), did some good reading, applied for a job, and cleaned the bathrooms. I am feeling pretty […]

    Reply
  8. The Secret of the Sweet Potato Fry | Table For One says:
    July 15, 2013 at 7:26 am

    […] Black bean and sweet potato tacos: https://joythebaker.com/2011/10/black-bean-and-sweet-potato-tacos/ […]

    Reply
  9. Sweet Potato & Black Bean Tacos! | barf green is best says:
    July 11, 2013 at 11:08 am

    […] used Joy the Baker’s very tasty recipe for the black beans and for the perfect, tangy cabbage slaw. I used a slightly different spice mix […]

    Reply
  10. sweet potato tostadas with pineapple cabbage pinapple slaw | BATCH-22 says:
    May 21, 2013 at 7:36 pm

    […] Adapted ever-so-slightly from Joy The Baker […]

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  11. BBQ Tofu Tacos » Life In Limbo says:
    May 20, 2013 at 10:15 am

    […] panfried BBQ tofu. But you could put in whatever you want! Examples: sauteed onions and peppers, a lime cabbage slaw, grated cheese, salsa, refried […]

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  12. What We’re Eating: Week of May 12th » Gin and Juiceboxes says:
    May 12, 2013 at 12:55 pm

    […] Friday: Sweet Potato Tacos […]

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