Sweet Potato Black Bean Tacos with Cabbage Lime Slaw

Sweet Potato and Black Bean Taco I don’t really like beans.
I know, I should. Everybody should. I mean, there pretty much the world’s most versatile, nutritious, and inexpensive food.

Sure, I sneak garbanzo beans into my diet with hummus and falafels…but as for the rest of the bean family, I just can’t get into them. It’s their texture, you know? Truth be told, when it comes to a big bowl of chili, I pick around them and leave a little pile of soggy, rejected beans at the bottom of the bowl. And I’m pretty sure there’s a can or two of navy beans in the back of my pantry that have moved with me into three different houses. (#hoarder)


Sweet-Potato-and-Black-Bean-Taco-Ingredients-1 But in an effort to save some cash…and to eat less meat…I decided that this year would be the year of the black bean. Of all the beans, black beans seem firmer to me…and are often the star of the show in Mexican dishes, which I’m predisposed to love anyway.

And after making myself eat them all year long in dishes like black bean soup or these vegetarian super-stuffed tortillas, I think I’ve finally come to terms with this legume. I no longer subconsciously wince when I’m about to take a big bite o’ beans.

I’m growing here, people.

Sweet Potato and Black Bean Taco Ingredients

Which is why I can totally, 100% recommend these sweet potato black bean tacos to you. I came across this recipe a while back on Joy the Baker and loved everything about it…except the beans. But about a year later, these spiced black beans, cooked with onions and lime juice and !cumin!, buried under crunchy lime-a-licious cabbage slaw, and topped with spicy-sweet roasted sweet potatoes, were simply perfect.

And I loved loved loved the sweet potatoes in this recipe; roasted with lime juice and chili flakes and salt, they are not overpoweringly sweet, which is my one hangup with sweet potatoes. And the cabbage slaw totally makes this meal for me – the straight-up crunch of the raw cabbage, simply flavored with cilantro, onions, and limes, takes to the sweet potatoes and black beans like a teething baby to soft plastic.

Sweet Potato and Black Bean Taco These tacos have major flavor. They are obscenely cheap. And so, so pretty. Bean Lovers, rejoice. Bean Haters, trust me.

Sweet Potato Black Bean Tacos with Cabbage Lime Slaw

Sweet Potato Black Bean Tacos with Cabbage Lime Slaw

(recipe barely adapted from Joy the Baker ) (serves 6, or yields about 12 small tacos)

This sweet potato black bean taco is cheap, easy to make, and has a lot of flavor and great texture from the cabbage lime juice slaw. I barely adapted this recipe by using less cabbage and more cumin and onions to the mix...but it was pretty much perfect as is!


For the Potatoes:

2 sweet potatoes (really orange-fleshed yams), peeled and cut into 1-inch cubes

1 tbsp. olive oil

salt and red chili flakes to taste

juice of 1 lime

For the Cabbage Slaw:

2 c. shredded cabbage (purple is prettier!)

1/2 cup finely diced yellow onions

2 heaping tbsp.chopped cilantro

juice of 2 limes

salt and red chili flakes to taste

For the Beans:

1tsp. olive oil

1/4 c. finely diced yellow onion

11/2 tsp. ground cumin

1 (15-ounce) can black beans, drained and rinsed

juice of 1 lime


small corn tortillas (about 12)


For the potatoes:

Place a rack in the center of the oven and preheat oven to 400* F. Place peeled and diced sweet potatoes on a greased cookie sheet. Top with olive oil, salt and chili flakes, and lime juice. Toss together until all of the potato chunks are coated. Place in the oven to bake until softened through and toasted brown, 25-40 minutes. Move the potato chunks around every 5-10 minutes to keep them from burning or sticking - keep a close eye on them and check frequently to see if they are soft enough to easily poke through with a fork. Remove from the oven and let stand when cooked through.


While the potatoes cook, assemble the Cabbage Slaw. In a medium bowl, place cabbage, yellow onion, and chopped cilantro. Add lime juice, salt and chili flakes. Toss to coat and set aside while the potatoes cook and beans heat. Letting the cabbage slaw sit will help soften the cabbage.


To cook the beans, heat olive oil in a medium saucepan. Add onions and cook until transluscent, about 3 minutes. Add ground cumin and stir until fragrant. Add beans and lime juice. Cook until heated through.


Heat corn tortillas in a hot saucepan with just a touch of oil until small browned spots begin to appear. Top with potatoes, beans, and slaw.

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11 thoughts on “Sweet Potato Black Bean Tacos with Cabbage Lime Slaw

  1. Ohhh, sounds excellent, but the recipe left out “hot” sauce! I think I would also need a big scoop of guacamole!!!! Can’t wait to try this recipe.

  2. My husband usually balks at the vegetarian meals I prepare but the moment he took his first bite of this recipe, he exuberantly exclaimed, “this is delicious! put this in the permanent rotation!” I used 2 pretty large sweet potatoes so 1 can of black beans wasn’t enough for us. :-) Paired it with some mexican rice and pineapple – YUM! Thanks for sharing.

    • Awesome! Glad to hear it! Way to get your husband to eat more like a vegetarian; I know my own dad would probably rather eat dirt than a vegetarian meal :) Love love love the idea of putting some pineapple with this! Great idea!

  3. Party Time! I’m making this this week:) Beautiful photos! Thanks for sharing, I’ve seen a number of variations of the black bean/sweet potato burritos/tacos, starting with Simply in Season, but I think this looks like the best one. Thanks!

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