Sweet potato and black bean taco with a radish and jalapeno slaw
Servings 6 tacos
Ingredients
- 1 tbsp of olive oil
- 2 1/2 cups of sweet potatoes cut into 1/2" 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
- 1/2 of one red onion sliced into 2" matchsticks
- 4-5 radishes sliced into 2" matchsticks
- 1/2 of one jalapeno sliced into 2" matchsticks
- zest and juice of one lime
- salt/pepper to taste
- 6 corn or flour tortilla shells
Instructions
- 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
- Add black beans, cumin, chili powder, salt/pepper. Gently mix together and allow to cook over medium/low heat for 2-3 more minutes.
- Meanwhile prepare slaw
- In a small bowl combine the chopped red onion, radish, and jalapeno. Add lime juice/zest, salt/pepper. Mix together gently and set aside
- To prepare tacos
- in a dry sauté pan heat tortilla shells until just beginning to show color (about 1 minute on each side).
- Next add a large spoonful of the cooked quinoa to the center of the shell
- 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
- Add an additional squeeze of lime or a slice or two of avocado and enjoy!