Holy guacamole, these were good. I adapted the recipe from here, and if you’re interested in how pretty they look, definitely look there. (I was so caught up in their yumminess that I failed to, you know, document it.)
The original recipe is fantastic, but I added a little more spice to the beans because I like a little kick (read: more chili powder and a jalapeno). Additionally, I opted for roasting the sweet potato because I prefer the taste to boiled potatoes. And roasting instead boiling ensures that more vitamins remain in the potato, rather than seeping out into the boiling water.
If you’re interested in an easy but impressive summer dinner, this is your ticket. Great for a party, where people can assemble their own, or perfect for a dinner in for two.
What’s your favorite taco recipe?
P.S. Don’t be put off by the lengthy ingredient list. Chances are, many of you already have the spices on hand. Then all you need are some corn tortillas, limes, black beans, sweet potatoes, cabbage, and cilantro– inexpensive and standard fare for Mexican dishes.
Sweet Potato and Black Bean Tacos with Cilantro Cabbage Slaw
Makes enough for about 4 servings
For the sweet potato spread
2 medium sweet potatoes or 1 large
1 teaspoon salt
1/2 teaspoon ground cumin
2 tablespoons butter or Earth Balance
For the black beans
2 15 oz can black beans, rinsed and drained
2 Tbl canola or vegetable oil
1/2 yellow onion, diced
1 jalapeno, seeds removed, diced
2 cloves garlic, minced
1/2 tsp ground cumin
1/2 tsp ground chili powder
1/2 tsp ground cinnamon
1 tsp salt
1/4 tsp ground pepper
2 Tbl apple cider vinegar
1 generous tablespoon chopped cilantro
Cilantro Cabbage Slaw
1/3 C apple cider vinegar
3 Tbl fresh lime juice
2 Tbl sugar
3 Tbl vegetable or canola oil
1/2 C roughly chopped cilantro
1 tsp salt
1/2 tsp ground pepper
1 small head red cabbage, thinly sliced
AND small corn tortillas
Combine all ingredients for slaw in a large bowl. Toss to combine and set aside. It’s best if the cabbage marinates in the dressing for a while.
Preheat the oven to 400. With a fork or knife, poke several holes in the potatoes. Place on a baking sheet lined with aluminum foil, and bake for approximately 40 minutes, or until the inside of the potato is soft. When done, let cool a little, and then peel. Mash in a boil with the Earth balance and spices.
While sweet potatoes are cooking, heat vegetable oil in a small saute pan. Add onion, jalapeno, 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.
To assemble tacos, line corn tortillas with a generous spoonful of sweet potatoes, then black beans, and finish with cilantro slaw. Serve with fresh lime wedges.