Sweet Potato and Black Bean Tacos with Cilantro Cabbage Slaw
These tacos are one of my “go to” meals. Quick to put together and full of flavor, I can buy these ingredients year round at my local Whole Foods. In college, I used to go to this awesome little restaurant/bar in Park City that did a $2 taco tuesday night. The entire menu was vegetarian and these tacos were my favorite. The restaurant used topped their tacos with a jalapeno-cilantro mayonnaise and while totally delicious, this rendition is a little more figure friendly, not to mention less fussy.
The cabbage slaw adds the perfect crunchy contrast to the sweet potatoes and black beans. Sometimes if I’m short on time, I will bypass the slaw and add some sliced avocado and crumbled cojita cheese. Try to make the slaw though, it really does make the taco.
These vegetarian tacos are very filling. The meatiest of meat eaters will still enjoy them. My husband is a walking carnivore and he cleans his plate every time I make them. The ingredient list looks long but I promise these tacos are actually really easy to put together. Perfect for a quick weeknight meal. FYI- the slaw recipe makes quite a bit. More than you’ll need for the tacos. But, trust me, it’s fine because the slaw is great on it’s own and makes a great base for a chicken salad the next day for lunch!
PrintSweet Potato and Black Bean Tacos with Cilantro Cabbage Slaw
Description
A play on the vegetarian taco, the sweet potatoes and black beans blend nicely. Make the time to make the slaw as it makes the tacos!
Ingredients
For the Sweet Potatoes:
- 2 medium sweet potatoes, peeled and cubed
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 2 tablespoons butter
For the Black Beans:
- 1– 25 oz can black beans, rinsed and drained
- 2 tablespoons butter or coconut oil
- 1/2 small yellow onion, diced
- 1/2 red bell pepper, diced
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground chili powder
- 1/4 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
- 2 tablespoons apple cider vinegar
- 1 generous tablespoon chopped cilantro
- For the Cabbage Cilantro Slaw:
- 1/3 cup rice wine vinegar
- 3 tablespoons fresh lime juice
- 2 tablespoons sugar
- 3 tablespoons vegetable or canola oil
- 1/2 cup roughly chopped cilantro
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 small head green AND red cabbage, finely shredded (about 8 cups total)
Instructions
- Make the slaw first by combining all the ingredients in a large bowl. Let hang out while you prepare the sweet potatoes and black beans.
- To make the sweet potatoes, fill a medium sauce pan with water and over high heat and bring to a boil; add the sweet potatoes and cook in boiling water until tender and done about 10 minutes.
- While sweet potatoes are cooking, heat butter or coconut oil in a small saute pan.
- Add onion, bell pepper and garlic and cook for 5 minutes.
- Add ground cumin, chili powder, and cinnamon; stir to combine.
- Add drained black beans and heat through about five minutes. Add vinegar, salt and pepper. Stir in chopped cilantro. Turn the heat of the beans.
- Drain the cooked sweet potatoes. Put them in a food processor with salt, cumin and butter. Pulse until desired texture. (I like mine a little chunky.)
- To assemble tacos, line corn or flour tortillas with a generous spoonful of sweet potatoes, then black beans and finish with cilantro slaw.
- Serve with fresh lime wedges and crumbled cojita cheese.
12 Comments
LOVE this recipe! I can’t wait to make it!
Wow! These look fab. Plus, I usually have these ingredients in the house. Wonderful recipe!
Mmm… I am definitely going to have to make this!
Probably a stupid question, but what do you use to shred the cabbage? Knife? Food processor blade? Something else?
You could use a food processor but I just used a good old fashioned knife!
these are gorgeous! i added them to:
http://fuckyeahvegantacos.tumblr.com/post/16983833864/sweet-potato-and-black-bean-tacos-with-cilantro
xotaco!
Made these tonight for dinner. They were delicious. I added some lime juice to the beans and used olive oil instead of butter in the sweet potatoes. They were delicious! We added sliced avocado too. I absolutely loved the slaw. It really made the tacos.
So glad you enjoyed them. It’s one of my favorite weeknight meals. I love the combination and I agree, the slaw really makes them!
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I’m SO happy I found your post and this recipe. I can’t remember the name of the restaurant in Park City (and I think I heard they closed down?) but I used to get these same tacos in Tuesdays and loved them! So much so that I think of them quite often and after all thsee years finally decided to try and find a close recipe. All these ingredients sound like this will be a close match and I’m excited to try it. Thanks so much for taking me back to my past, cheers!
It was called Renee’s at the bottom of Main Street and it’s long gone now. Thanks for the comment!
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