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Sweet Potato and Black Bean Tacos

Are you all getting ready for Thanksgiving?  We usually have Christmas here at our house so Thanksgiving is the holiday where I get to sit back and relax.  This year we are going to my parents’ for the weekend.  Being a vegetarian on Thanksgiving really isn’t that big of a deal for me.  I was always more excited about the side dishes anyway.  This year my mom is trying a new veggie meatloaf.  I will let you know how it turns out!  My contribution will be Pumpkin Gingerbread from Oh She Glows.  I am anxious to try it.

Today I went to the grocery store to pick up a few items and beat the Thanksgiving rush.  It was a relatively uneventful trip until I got to the cash register and realized I had left my wallet right next to the computer!  The cashier kindly set the items aside so I could run home and get my wallet.  I really had a much better memory before I had kids.  Must be all that sleep deprivation.

But anyway, today I am sharing with you one of the favorite dishes I have made recently.  It is a great fall/winter meal and is really easy to make.  I think it would even please the meat-eaters.  Black beans, roasted sweet potatoes, and cilantro slaw.  Yum!  Even the kids loved this one.

Sweet Potato and Black Bean Tacos

Sweet Potato and Black Bean Tacos

Yield: Serves 4-6


  • 2 sweet potatoes, peeled and chopped
  • 1 T olive oil
  • salt and pepper
  • crushed red pepper to taste
  • For the Slaw.
  • 2 cups shredded cabbage ( I used purple cabbage and 1/2 a bag of broccoli slaw) Later in the week I’ll show you another recipe with slaw!
  • 1/2 onion, diced fine
  • juice of 2 lemons or limes (I only had lemons)
  • Handful of chopped cilantro
  • 1 tsp cumin
  • For the beans:
  • Chop the other half of the onion
  • 2 garlic cloves, minced
  • 2 tsp cumin
  • 1 15 ounce can black beans or 2 cups cooked
  • juice of one lime or lemon


    Prepare the potatoes
  1. Place ingredients in a bowl and toss to coat. Place on baking sheet and bake at 425 degrees for 40 minutes.
  2. !While the potatoes are baking mix together the ingredients for the slaw
  3. Make the beans
  4. Preheat a medium saucepan over medium heat. Add a little olive oil and saute the onions and garlic until the onions are soft. Add the cumin and cook for a minute. Add the black beans and heat through. Add the lemon or lime juice.


Adapted from Joy the Baker

Sweet Potato and Black Bean Tacos
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  1. tacos are always a good idea. and black beans and lime and cumin too. I’m down with this.

    PS. speaking of being a veggie on holidays: the first year i was a veggie i went home to visit my extended family for christmas. they were A of all: shocked that I brought baked beans as my protein. Even though they all indulged themselves. and B of all: appalled that they couldn’t put chicken stock in mashed potatoes. I rightfully roasted a head of garlic and tossed in some serious seasoning, butter, and sour cream and they couldn’t tell the difference…

    Point being: don’t feel bad for the veggies – there’s still lots of delicious holiday food to be had!

    • Agreed! I snuck cauliflower into the potatoes last year. I know I will not go hungry this holiday season!

  2. I am so happy that I found your site, this is another keeper. Came back to see if you had another post since the meatballs which I loved. Subscribed via e-mail. Have a great week.

    • Great! I am so glad you liked the meatballs and you like the site. Thank you for subscribing.


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