Black Bean and Sweet Potato Tacos
with slaw / avocado / cotija + strawberries
Fill these vegetarian tacos with spiced black beans and sweet potatoes, tart pickled red onion slaw and tangy cotija cheese. To make the most of fresh summer fruit, add a fruit salad with strawberries and mint on the side.
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Tags
Ingredients
Pickled Red Onion Slaw:
- Onions, red - 1/2, thinly sliced
- Vinegar, apple cider - 3 Tbsp
- Cilantro - 1 Tbsp, chopped
- Coleslaw mix - 7 oz
- Oil, cooking - 2 tsp
- Sugar - 1/4 tsp
Black Bean and Sweet Potato Tacos:
- Potatoes, sweet - 1 lb, cubed
- Chili powder - 1 tsp
- Coriander, ground - 1 tsp
- Cumin - 1/2 tsp
- Avocados - 1, sliced
- Beans, black (14 oz / 397 g) - 1 can, drained and rinsed
- Oil, cooking - 1 Tbsp
- Tortillas, taco-sized corn or flour - 8
- Pickled red onion slaw (ingredients listed separately) - ~2 cups
- Cheese, goat (sub feta) - 4 oz
- Lime juice - 2 tsp
Strawberries with Lime and Mint:
- Mint, fresh (opt) - 6 leaves, sliced
- Strawberries (sub any berries) - 1 pint, sliced
- Lime juice - 2 tsp
- Honey - 1/2 tsp
Nutrition Facts
Amount Per Serving
Calories
547
Just a moment...
% Daily Value
Total Fat
21g
32%
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Saturated Fat
6g
31%
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Trans Fat
0g
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Cholesterol
25mg
8%
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Sodium
1214mg
51%
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Total Carbohydrate
76g
25%
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Dietary Fiber
14g
57%
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Sugars
13g
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Protein
18g
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Prep
- Sweet potatoes - Cube sweet potatoes. (Can be done up to 5 days ahead)
- Make spice mix - Combine chili powder, coriander and cumin. (Can be done up to 5 days ahead)
- Pickle onions - Thinly slice onions. Combine with apple cider vinegar and refrigerate for at least 30 minutes and up to 3 days. (Can be done up to 3 days ahead)
- Pre-cook potatoes - Place sweet potatoes in a microwave-safe bowl. Cover with wet paper towel and microwave on high until tender, ~5 minutes. (You can also boil the potatoes in a stockpot of water until tender, 8 to 10 minutes.) (Can be done up to 3 days ahead)
- Cilantro - Chop cilantro. (Can be done 1 day ahead)
- Make slaw - Drain excess vinegar off pickled onions. Toss onions with cilantro, coleslaw mix, oil (the portion for the slaw) and sugar. (Can be done 1 day ahead)
- Mint / Strawberries - Prep as directed and combine with lime juice (the portion for the berries) and honey.
- Avocados - Slice avocados.
- Beans - Drain and rinse.
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Make
- Heat a large skillet with oil (the portion for the tacos) over medium-high heat. Add potatoes to heated oil and saute until they begin to brown on the outside, 2 to 3 minutes.
- Add spice mix and beans and saute until beans are heated through, ~2 minutes more.
- Heat tortillas according to package directions.
- Assemble tacos by topping tortillas with sweet potato and black bean mixture, pickled onion slaw, avocados and crumbled cheese. Finish with a squeeze of fresh lime juice.
- Serve tacos with strawberries on the side (or save the strawberries for dessert) and enjoy!
Nutrition Facts
Amount Per Serving
Calories
547
Just a moment...
% Daily Value
Total Fat
21g
32%
Just a moment...
Saturated Fat
6g
31%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
25mg
8%
Just a moment...
Sodium
1214mg
51%
Just a moment...
Total Carbohydrate
76g
25%
Just a moment...
Dietary Fiber
14g
57%
Just a moment...
Sugars
13g
Just a moment...
Protein
18g
Just a moment...
Reviews
Ratings
36 reviews
Used pork butt instead of the loin based on the meat counter recommendation. First time making pulled pork and it was so juicy and delicious. I can't wait to make this again!
0 HelpfulUnfortunately, our pulled pork was too dry to make this work. Didn't try the pickled onion slaw, but from other reviews, it sounds like a good pairing. Also, would love to try the Strawberries with lime and mint sometime!
0 HelpfulThis one is an absolute winner. Loved it! Made a avocado cream with my avocado, but just a personal prefernce since I don't like avocado's texture.
0 Helpful