Sweet potato and black bean taco with a radish and jalapeno slaw
Prep time: 
Cook time: 
Total time: 
Serves: 6 tacos
  • 1 tbsp of olive oil
  • 2½ cups of sweet potatoes, cut into ½" cubes
  • 2 cups of black beans (I used dried and cooked them, but canned black beans work just as well)
  • 1 cup of cooked quinoa
  • 1 tsp of cumin
  • 1 tsp of chili powder
  • salt/pepper to taste
  • for the radish slaw
  • ½ of one red onion, sliced into 2" matchsticks
  • 4-5 radishes, sliced into 2" matchsticks
  • ½ of one jalapeno sliced into 2" matchsticks
  • zest and juice of one lime
  • salt/pepper to taste
  • 6 corn or flour tortilla shells
  1. In a sauté pan, over medium heat, add 1 tbsp of olive oil and cut sweet potatoes cubes. Allow sweet potatoes to cook, browning evenly on all sides for about 5-7 minutes
  2. Add black beans, cumin, chili powder, salt/pepper. Gently mix together and allow to cook over medium/low heat for 2-3 more minutes.
  3. Meanwhile prepare slaw
  4. In a small bowl combine the chopped red onion, radish, and jalapeno. Add lime juice/zest, salt/pepper. Mix together gently and set aside
  5. To prepare tacos
  6. in a dry sauté pan heat tortilla shells until just beginning to show color (about 1 minute on each side).
  7. Next add a large spoonful of the cooked quinoa to the center of the shell
  8. Top the quinoa with a large spoonful of sweet potato and black mean mixture. Top it all off with a spoonful of the radish slaw
  9. Add an additional squeeze of lime or a slice or two of avocado and enjoy!
Recipe by at https://graceinthecrumbs.com/2018/01/08/sweet-potato-and-black-bean-taco/