Sweet Potato & Black Bean Tacos
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The thing about Nashville is that there are a lot of really great places to eat. But the thing about my bank account is that it can’t handle eating out every day, as much as I really (really!) want to.
One of my all time favorite restaurants in East Nashville is a vegan restaurant called The Wild Cow. It’s one of those places I go to and always get the exact same thing: Sweet Potato & Black Bean Tacos with a side of garlicky kale. And since my wallet doesn’t allow me to go to Wild Cow and get these tacos on a daily basis, I had to compromise by making them at home. My version of these Sweet Potato & Black Bean Tacos tastes a bit different than the Wild Cow makes them but they’re still deliciousssss!
Speaking of which, I added a new Nashville tab to my menu. When I go to all of these restaurants, I always take my camera and take lots of pics of the food and then never do anything with them. So, I’m going to start posting a few more restaurant reviews on here.
These tacos are also conveniently pretty easy to make. I suggest making them in big batches and then eating them over a few days. The roasted sweet potatoes, black beans, and slaw will all last in the fridge for a good few days so you can heat up the sweet potatoes and black beans and assemble the tacos as you’re ready to eat them.
First, sweet potatoes are chopped up, seasoned, and put in the oven to roast for ~20 minutes.
While those roast, the lime slaw and avocado sauce are prepared.
I used a bag of pre-chopped and prepared slaw because it’s easy. However, making your own is good too.
In a large bowl, melted coconut oil, lime juice, cumin, white wine vinegar, and honey are mixed together.
The slaw and cilantro are added in and tossed to thoroughly coat them in the sauce.
Next the avocado sauce is prepared. It might seem tempting to skip this part of the recipe and just omit the sauce. Don’t do it! Trust me. I used THIS recipe, slightly adapted from Host the Toast. To make the sauce vegan, make sure to replace the sour cream with a vegan alternative.
Avocado, sour cream, cilantro, lime juice, and S&P are blended together in a food processor until the sauce is creamy smooth.
Once the sweet potato is done roasting, all that’s really left to do is assemble the tacos.
Warm black beans are spooned on top of a warm corn tortilla
Then the sweet potatoes and slaw are added
And finally the yummy avocado sauce
These tacos make me feel like it’s summer and for that, I love them so much!
Have a lovely weekend, friends!Print
- 1 large sweet potato, peeled and diced into 1 inch pieces
- 1 tablespoon of olive oil
- S&P to taste
- 1 15oz can of black beans, warmed up
- white corn tortillas
- 1/2 bag (~8 ounces) of shredded cabbage/ coleslaw (broccoli slaw would also work well)
- 1/2 cup of chopped cilantro
- juice of 1 lime
- 1/4 cup of coconut oil (some other neutral oil will also work), melted
- 2 tablespoons of honey
- 1 teaspoon of cumin
- 2 tablespoons of white whine vinegar (or apple cider vinegar)
- 1/2 cup of sour cream
- 1 avocado, pitted and skinned
- small handful of chopped cilantro
- 1 tablespoon of line juice
- S&P to taste
- Optional for garnish: extra cilantro
- Pre-heat oven to 375 degrees F.
- In a bowl, toss the sweet potatoes with the olive oil and some salt and pepper to taste.
- On a prepared baking sheet, evenly spread out the diced sweet potatoes and put them in the pre-heated oven to roast for 20 minutes.
- While they roast, prepare the slaw: In a large bowl, melted coconut oil, lime juice, cumin, white wine vinegar, and honey are mixed together. Then the slaw is tossed in as well as the cilantro. Set aside.
- To prepare the avocado sauce: Avocado, sour cream, cilantro, lime juice, and S&P are blended together in a food processor until the sauce is creamy smooth.
- Black beans are heated up either in the microwave or on the stove.
- Once the sweet potatoes are done roasting, the tacos can be assembled by topping a tortilla with the sweet potatoes, black beans, slaw, and the sauce.