Black Bean & Sweet Potato Tacos

I thought about taking pictures while I was making this.  It didn't happen.  I didn't get the whole thing done yet, I just wanted to make sure I got the potatoes cooked and the slaw put together so I could have it ready for a weeknight meal.  As soon as the potatoes were done, I scooped some in a bowl and added a little slaw.  Wow, these are DELICIOUS!  I can't wait to add the beans and wrap it in a tortilla.  Such a refreshing, healthy, inexpensive take on tacos.  I got the recipe from Joy The Baker.  Go to her site.  You'll love her.

Black Bean and Sweet Potato Tacos

serves 4

inspired by WindAttack

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For the Potatoes:

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

1 tablespoon olive oil

salt and red chili flakes to taste

juice of 1 lime

For the Cabbage Slaw:
2 heaping cups shredded cabbage (I used Chinese cabbage because it's what I had on hand)
1/4 cup finely diced yellow onions
2 heaping tablespoons chopped cilantro
juice of 2 limes
salt and red chili flakes to taste
For the Beans:
1 teaspoon olive oil
1/4 cup finely diced yellow onion
1 teaspoon ground cumin
1 (15-ounce) can black beans, drained and rinsed
juice of 1 lime
small corn tortillas (I'll use flour, just my preference)

Place a rack in the center of the oven and preheat oven to 400 degrees F.  Place peeled and diced sweet potatoes on a 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.  This usually takes about 40 minutes.   Remove the cookie sheet once or twice during baking to toss the potato chunks around.  This will ensure that the cubes cook evenly.  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, 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.  Heat through and serve with potatoes, beans, and slaw.