Sweet Potato and Black Bean Tacos with Cilantro Cabbage Slaw

Sweet Potato and Black Bean Tacos with Cilantro Cabbage Slaw

Sweet Potatoes

• 2 medium sweet potatoes
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 2 tablespoons butter

Black Beans

• 1- 25 oz can black beans, rinsed and drained
• 2 tablespoons vegetable oil
• 1/2 small yellow onion, diced
• 1/2 red bell pepper, diced
• 2 cloves garlic, minced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground chili powder
• 1/4 teaspoon ground cinnamon
• 1 teaspoon salt
• 1/4 teaspoon ground pepper
• 2 tablespoons apple cider vinegar
• 1 generous tablespoon chopped cilantro

Cilantro Cabbage Slaw

• 1/3 cup rice wine vinegar
• 3 tablespoons fresh lime juice
• 2 tablespoons sugar
• 3 tablespoons vegetable or canola oil
• 1/2 cup roughly chopped cilantro
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 small head green AND red cabbage, finely shredded (about 8 cups total)

Cooking Instructions

Combine all ingredients for slaw in a large bowl. Toss to combine and set aside; Fill a medium sauce pan with water and over high heat, bring to a boil. Peel and cube the sweet potatoes. Cook in boiling water until tender and done about 10 minutes. While sweet potatoes are cooking, heat vegetable oil in a small saute pan. Add onion, bell pepper 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. Drain the cooked sweet potatoes. Put them in a food processor with salt, cumin and butter. Pulse until desired texture. (I like mine a little chunky.) To assemble tacos, line corn or flour tortillas with a generous spoonful of sweet potatoes, then black beans and finish with cilantro slaw. Serve with fresh lime wedges.