• Dora Cavallo

SWEET POTATO & BLACK BEAN TACOS

Updated: May 29

I almost titled this blog, Let's Taco Bout It but I'll stick with Sweet Potato & Black Bean Tacos. Let's Taco Bout. It is written on my 7 year old's pajama tops. You have to admit it's pretty cute, it's even cuter because it's Hello Kitty. But let's get to the business at hand, Tacos. Taco Tuesday is always a hit in my family because it's easy, fresh and delicious. Since we are trying to eat more plant based meals, I'm always thinking of recipes that have plenty of satisfying veggies and plant based protein. These Sweet Potato and Black Bean Tacos have become a family favorite meal for any day of the week.







Tacos are such a crowd pleaser, and I love the fact that you can prepare all the fillings and toppings and then enjoy your own personal creation. The combination of spiced sweet potatoes and black beans together are a great balance of spicy, sweet and creamy. And because texture is so important, some thinly sliced cabbage and pickled red onion are a must. It comes together with a buttermilk cilantro sauce and an extra squeeze of lime.




Maybe it's the warmer weather, but I've been craving tacos lately. Actually I crave them year round. It's a great weekday meal and you can prep most of it ahead of time. Did I mention these make great leftovers too, so make extras of everything. Now pass me a margarita and some tacos.




SWEET POTATO AND BLACK BEAN TACOS

(serves 4)


INGREDIENTS


  • 2 sweet potatoes, peeled and cubed

  • 1 can black beans

  • 1 tablespoon za'atar

  • 1 teaspoon cumin

  • 1 teaspoon chili powder

  • 1/4 teaspoon salt

  • freshly ground pepper, to taste

  • 1/4 head of purple cabbage, shredded

  • lime wedges

  • tortillas

  • cotija cheese

  • cilantro leaves


(CILANTRO BUTTERMILK SAUCE)


  • 1/2 cup buttermilk

  • 1/2 cup mayonnaise

  • 1/2 bunch cilantro, stemmed

  • juice of 1 lime

  • 1/2 jalapeno pepper, stemmed and deseeded

  • salt and pepper, to taste


(QUICK PICKLED RED ONION)


  • 1/2 red onion, thinly sliced

  • 2 tablespoons rice wine vinegar

  • 1 tablespoon brown sugar

  • 1/2 teaspoon salt



METHOD


  • Preheat the oven to 400 degrees. In a small bowl, mix the za'atar, cumin, chili powder, salt and pepper together. Place the peeled and cubed sweet potatoes on a sheet pan and toss with the olive oil. Sprinkle half the spice mix over the potatoes and mix until they are coated evenly. Bake for 40 minutes, turning the tray halfway through.

  • In a medium saucepan, add the remaining spice mix and black beans. Heat over medium heat for 6-8 minutes until warmed through.

  • Toss all the ingredients for the pickled onion together in a jar or bowl and set aside. This can be made 1 day ahead and kept in the fridge.

  • For the cilantro sauce, place all the ingredients in a blender or food processor. Blend until smooth. This can also be made 1 day ahead and stored in the fridge.

  • To serve, warm the tortillas and place the cabbage, lime wedges, cheese, and cilantro leaves on a plate or platter. Place the sweet potatoes, beans and onions in bowls. Pour the cilantro sauce in a pitcher or 2. Then gather around the table and start assembling your tacos.



TIPS


  • make the pickled onion and cilantro dressing 1 day ahead

  • chop up some extra red cabbage, and the next day make a salad with the leftovers

  • if you can't find cojita cheese, try using feta instead



For a printable copy of the recipe, click here








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