Sweet Potato Black Bean Tacos with Cabbage Lime Slaw


For the Potatoes:

  • 2 sweet potatoes, peeled and cut into 1-inch cubes
  • 1 tbsp. olive oil
  • salt and red chili flakes to taste
  • juice of 1 lime

    For the Cabbage Slaw:
  • 2 c. shredded red cabbage
  • 1/2 cup finely diced yellow onions
  • 2 tbsp. chopped cilantro
  • juice of 2 limes
  • salt and red chili flakes to taste

    For the Beans:
  • 1tsp. olive oil
  • 1/4 c. finely diced yellow onion
  • 11/2 tsp. ground cumin
  • 1 (15-ounce) can black beans, drained and rinsed
  • juice of 1 lime
  • small corn tortillas (about 12)


For the potatoes:

Place a rack in the center of the oven and preheat oven to 400* F. Place peeled and diced sweet potatoes on a greased 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, 25-40 minutes. Move the potato chunks around every 5-10 minutes to keep them from burning or sticking - keep a close eye on them and check frequently to see if they are soft enough to easily poke through with a fork. 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 onion, 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 until small browned spots begin to appear. Top with potatoes, beans, and slaw.