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!


Sweet Potato and Black Bean Tacos with Cilantro Cabbage Slaw


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!


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:

  • 125 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)


  1. 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.
  2. 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.
  3. While sweet potatoes are cooking, heat butter or coconut oil in a small saute pan.
  4. Add onion, bell pepper and garlic and cook for 5 minutes.
  5. Add ground cumin, chili powder, and cinnamon; stir to combine.
  6. 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.
  7. 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.)
  8. To assemble tacos, line corn or flour tortillas with a generous spoonful of sweet potatoes, then black beans and finish with cilantro slaw.
  9. Serve with fresh lime wedges and crumbled cojita cheese.