Black Bean and Sweet Potato Tacos w/ Red Cabbage Slaw

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Sometimes Mexican-inspired food gets a bad rap for being filled with meat, cheese, and loads of calories. In fact, it is one of my favorite cuisines to cook at home, because it is so simple to combine healthy ingredients with delicious Mexican flavors.

Skip the fast-food junk and get your Mexican on at home – you’ll be so glad you did!

Black Bean & Sweet Potato Tacos (1)

These tacos have a little something for everyone. They can be simple for the kids, or jazzed up with lots of toppings for adults. Plus who doesn’t like a make-your-own meal like this?

So let’s dive right in…


Black Bean and Sweet Potato Tacos

  • Author: Zoe Keller
  • Cook Time: 40 mins
  • Total Time: 40 mins


  • 2 cans of black beans, or 1.5 cups dried beans soaked and cooked
  • 2 large sweet potatoes, cleaned and diced (no need to peel them!)
  • 1 large red onion, peeled and diced
  • 4 cloves of garlic, peeled and diced
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground cayenne
  • ¼ teaspoon sea salt
  • 1 teaspoon olive oil
  • ½ cup water
  • 2 avocados, diced
  • 1 bunch fresh cilantro, finely chopped
  • 1 lime, cut into wedges
  • 1 package of corn tortillas, or 1 bag of blue corn chips
  • Optional: 1 cup grated cheese


  1. Sauté the garlic and onion in olive oil for 5 minutes until they become aromatic.
  2. Add sweet potatoes and spices and continue sautéing on medium/high.
  3. Add ¼ cup water after 5 minutes. The water should sizzle and steam when it hits the hot pan.
  4. Stir again after 10 minutes and add the remaining ¼ cup of water.
  5. Once the water has evaporated (about 5 minutes), add the black beans and salt and continue sautéing.
  6. Continue cooking until the sweet potatoes are cooked through (about 30 minutes total) and the beans are warmed.
  7. Serve on hot corn tortillas or on top of blue corn chips.
  8. Garnish with avocado, cilantro, cheese, and lime juice.


Red Cabbage Slaw

Ingredients (serves 4)

1 red cabbage, finely sliced

½ cup apple cider vinegar

2 cloves garlic, peeled and diced

6 black peppercorns

6 whole cloves

2 bay leaves

2 teaspoons honey

¼ teaspoon sea salt

Directions (20 minutes)

Combine vinegar, spices, salt, and honey in a small saucepan and simmer for 15 minutes.

Stir regularly to make sure the honey has melted and nothing is burning.

While the vinaigrette is simmering, thinly slice the red cabbage into bite-sized pieces.

Strain the vinaigrette through a mesh colander to filter out the whole herbs.

Pour the warm vinaigrette over the raw cabbage and toss.


Black Bean & Sweet Potato Tacos

Serve up the tacos and slaw together and enjoy this delicious meal! And while you’re eating, think about all the clean protein, healthy fiber, and loads of vitamins, minerals, and antioxidants you’re feeding your family.

Now that’s something to celebrate!

Find more of Zoë Keller on her blog, One Beet.

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