Sweet Potato & Black Bean Tacos

It is no secret in my house that I have an infatuation with tacos. 

I could eat them for breakfast, lunch and dinner. Yum.

But let me shoot you straight.

There are really only two reasons why I love tacos.

First, they remind me of my years spent in San Diego where a good fish taco, a cold Corona, and the beach were the three essentials of a fantastic California afternoon.

And second (fast forward 10 years), I love them because as a busy mom, they are such a quick, simple dinner that comes together in a snap with just a few, whole, healthy ingredients.

Over the years, I have experimented with all sorts of fillings but the combination of sweet potatoes & black beans has always remained my absolute favorite. There are just certain combinations that will always belong together. Peanut butter & jelly.  Salt & pepper. Ken & Barbie. And yes, Sweet Potatoes & Black Beans.

What, no meat?

Please don’t let the fact that they have no meat fool you. After two of these babies I am perfectly satisfied but not stuffed. And as an additional bonus, beans & potatoes are inexpensive. Good quality meat is costly, so your wallet (and your waistline) will thank you for going veg.

So how does one make the perfect sweet potato & black bean taco?

I will let you in on a little secret…

Are you ready? It’s all in the roasted sweet potatoes.

The secret is, that you don’t want to crowd them. Go ahead and embrace your inner Type-A and line those little beauties up side by side. If they are crowded they will steam and become mushy. (Yuck) So, give them their space and don’t fuss with them, just leave them be. And there you have it. Simple & done. I hope that this recipe makes it into your taco rotation!

Sweet Potato & Black Bean Taco Recipe

For the sweet potatoes:
2 medium sweet potatoes, peeled and cut into small chunks or match sticks
1 tablespoon olive oil
salt to taste

For the cabbage slaw:
2 heaping cups shredded cabbage (a combination of purple & green cabbage is nice)
1/4 cup finely diced green onion
2 tablespoons chopped cilantro
juice of 2 limes
salt to taste

For the avocado crema
2 avocados, peel and pit removed
1 cup chopped fresh cilantro
1/2 tsp. cumin
juice of 1 lime
salt to taste

1 (15-ounce) can black beans, drained and rinsed
small corn, flour or Ezekiel sprouted tortillas {my personal favorite}

Preheat oven to 375 degrees F.  Place peeled and diced sweet potatoes on a cookie sheet with enough space between them.  Drizzle with olive oil & salt. Place in the oven to bake until softened through and toasted brown.  This usually takes about 20-30 minutes.   Remove the baking sheet once during baking to turn potatoes. Remove from the oven and let stand when cooked through. While the potatoes cook, assemble the cabbage slaw so that it has time to tenderize. In a medium bowl, place cabbage, green onion, and chopped cilantro.  Add lime juice & salt.  Toss to coat and set aside.  Next, to make avocado crema; place avocados, cilantro, lime juice, cumin and salt in your food processor and blend until smooth and creamy.

Pile the sweet potatoes on some warmed tortillas and garnish with black beans, cabbage slaw, avocado crema, more cilantro and even hot sauce if you dare!

Now, taste it. Does it need a little salt? Lime juice? Oh yeah, go for it.

Do you have a favorite taco filling? Leave me a comment. I would LOVE to hear from you!