Black Bean and Sweet Potato Tacos

I love tacos, but sometimes I don’t love buying hamburger. So when I found this recipe for a veggie taco with two of my favorite veggies, I was sold. Joy’s tacos might take longer than simply browning hamburger and adding a packet of taco seasoning (which don’t get me wrong, can be delicious) but it’s cheap and tasty. I think my total costs came out under $5 for all the ingredients at Whole Foods. And really, how often can you brag about that?

I hope you enjoy!

 

Black Bean and Sweet Potato Tacos

From Joy the Baker 

I think these photos show I have no career in farming – they’re clearly not sweet potatoes. Instead I roasted regular potatoes due to a mishap in the produce isle and it should give you some comfort that these taste just as good with the wrong potato. You can make all the ingredients ahead of time and as long you store them separately, they come together nicely after reheating – so feel free to make enough for leftovers!

Ingredients

Potatoes:

2 sweet potatoes, peeled and cubed

1 tablespoon olive oil

salt and red chili flakes to taste

juice of 1 lime

Cabbage Slaw:

2 heaping cups shredded 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

Equipment

Cookie sheet, mixing bowls, medium pot, small pan

Preheat oven to 400 with rack in the center of the oven. Add sweet potatoes to cookie sheet, top with olive oil, salt, chili flakes, and lime juice and toss until all potatoes are coated. Cook until softened throughout and browned, about 40 minutes. Remove once or twice to toss potatoes to ensure they cook evenly. Remove and let stand.

While potatoes cook, make the cabbage slaw. In one of your mixing bowls add the cabbage, onion, and cilantro and mix with lime juice, salt, and chili flakes. Toss to coat and set aside. The longer the slaw sits, the softer the cabbage.

Start cooking the beans after you finish the slaw. Heat olive oil in pot over medium-high heat. Add unions and cook until translucent, about 3 minutes. Add cumin and stir until fragrant. Add beans and juice and cook until heated through.

When your potatoes are out of the oven, your beans ready, and the slaw is done heat corn tortillas in a dry pan. Add potatoes, beans, and slaw to hot tortilla and enjoy!

Serves 4