Sweet Potato and Black Bean Tacos with Cilantro Sauce and Cabbage Slaw

4.80 from 5 votes

Sweet Potato and Black Bean Tacos with Cilantro Sauce and Cabbage Slaw

These hearty sweet potato and black bean tacos hit the sweet spot between happy and healthy. They take the flavor to the next level while satisfying a wide array of dietary preferences. (They're: vegetarian, vegan if you skip the cheese, and naturally gluten-free when you use GF corn tortillas). If you like, you can make the sweet potatoes and beans in advance and reheat right before serving.

Prep Time15

Cook Time35

Total Time50

Course: Sandwiches

Cuisine: American

Keyword: black bean tacos, sweet potato and black bean tacos, sweet potato black bean tacos, sweet potato tacos

Servings:

Calories: 429kcal

Author: Carolyn Gratzer Cope

Ingredients

FOR THE CHILI-ROASTED SWEET POTATOES

2 pounds sweet potatoes peeled and cut into ½-inch dice
2 tablespoons safflower oil
1 tablespoon chili powder
½ teaspoon salt

FOR THE BLACK BEANS

1 tablespoon safflower oil
1 small yellow onion diced
2 garlic cloves minced
1 teaspoon ground cumin
½ teaspoon smoked paprika
2 15- ounce cans black beans rinsed and drained
½ cup broth or water

FOR THE CABBAGE SLAW

1 pound green cabbage
2 tablespoons lime juice
½ teaspoon salt

TO SERVE

8 corn tortillas
1 batch cilantro sauce
4 ounces crumbled cotija or feta cheese

Instructions

Preheat oven to 425°F / 218°C with a rack in the center.
Peel the sweet potatoes and cut into ½-inch dice.
Line a rimmed baking sheet with parchment. Place diced sweet potatoes onto baking sheet and sprinkle with oil, chili powder, and salt. Toss well and arrange in a single layer.
Place sheet pan on center oven rack and roast for 20 minutes. Then toss with a spatula and return to oven for 15 minutes, until tender inside and lightly crisped and browned outside.
While the sweet potatoes roast, make the beans. In a medium pot, heat the oil over medium-high heat. Add onion and garlic and cook, stirring from time to time, for about five minutes, until softened. Stir in cumin and smoked paprika and cook for 30 seconds. Then add beans and broth or water. Simmer for 10 minutes. Off the heat, use a potato masher to mash about ⅓ of the beans.
Make the cabbage slaw: Using a chef's knife, cut the core out of the cabbage and thinly slice / shred the cabbage. Place into a medium mixing bowl and stir in lime juice and salt. (I like to use my hands to make sure everything is mixed well.) Let sit while the sweet potatoes and beans cook. Before serving, drain any excess liquid from the bowl.
To assemble the tacos: Onto each tortilla, layer some black beans, sweet potatoes, slaw, cilantro sauce, and crumbled cheese.

Video

Notes

Oil: We use safflower oil in this recipe for its neutral taste and high smoke point. Feel free to substitute canola oil or a vegetable oil blend.
Beans: Two cans of beans yields about three cups. We use canned beans for convenience, and they work well here. But cooking beans from scratch is even better. Here's how to do it.
Cabbage: Watch the recipe video in this post to see how to shred cabbage. For a full video tutorial on how to break down a cabbage, watch our short video here.
Make-ahead: You can roast the sweet potatoes and cook the beans in advance and reheat right before serving. Cilantro sauce keeps well in the fridge for up to a week.

EQUIPMENT WE USE FOR THIS RECIPE

Nutrition