I may be a little biased here...but my 'Sweet Potato & Black Bean Tacos' are pretty freaking amazing. At least I think so!

I created this recipe just over a year ago after one of our stays in the Gold Coast. There is a beautiful Mexican restaurant close by that we often go to and they had great vegetarian tacos (and delicious margaritas to go with them).

I wanted to re-create the same tacos, but a more nutrient dense vegan version of them. After one or two trials, voila! This recipe was born. If you follow me on Instagram, you can find me making these almost every single Tuesday in my stories. They are a family favourite, although my kids have a more simple version.

If you don't want to read about all the nutrients in the ingredients I've used, you can skip down to the end to get the recipe. However, I do recommend reading through and learning about the amazing nutrients these veggies have and how they support good health.

Let's geek out on the nutrients in this dish for a moment here...

I'll start with the roasted ingredients: 

Sweet Potato

These bad boys are super nutritious and contain important vitamins like beta carotene, vitamin C, and potassium. They also are a good source of fiber as well as antioxidants, which have protective benefits against chronic disease when consumed regularly.

Cauliflower

This is a powerhouse vegetable! Part of the cruciferous family, cauliflower is a very versatile ingredient that is packed full of nutrients. It actually contains some of almost every vitamin and mineral that you need.

It also contains these important bioactive compounds called sulphoraphanes which activates your immune system as well as provides other protective health benefits. 

Now onto the other ingredients...

Black Beans

A cup of beans a day keeps.....you very healthy! Beans are AMAZING little nutrient powerhouses that are packed full of fiber, protein and complex carbohydrates. They also are a great source of other nutrients such as iron and potassium (plus many more!) Black beans in particular have a higher protein content and go really well in Mexican dishes.

Purple Cabbage

Another heavy hitter from the cruciferous family, purple cabbage is a nutrient-rich vegetable linked to a variety of health benefits such as reduced inflammation, a healthier heart, stronger bones, improved gut function, and perhaps even a lower risk of certain cancers.

This vegetable is also incredibly versatile and one of the most cost-efficient ways to add beneficial antioxidants to your diet.

Avocado

This is one of my favourite ingredients! Avocadoes are incredibly nutritious, full of good healthy fats, vitamins, minerals and the ever important FIBER! They are a source of vitamins C, E, K, and B6, as well as riboflavin, niacin, folate, pantothenic acid, magnesium, and potassium. They also provide lutein, beta carotene, and omega-3 fatty acids if you want to geek out on the details like me.

Coriander

I know this ingredient is polarising. My mother-in law loves it and my sister-in law hates it! I'm one of those rare people on the fence. I don't love it, but I don't hate it and I know it's really good for you so I do add it to dishes. My husband loves it and it boosts the flavour profile so in it goes!

This little powerhouse herb is full of micronutrients such as vitamins A, C, K as well as iron, calcium and loads of antioxidants.

These are the main ingredients I use to create the filling for the tacos. I make a guacamole and cabbage slaw and then assemble them on the tortillas.

 If I were to make my own, I would make lentil tortillas. However, I rarely have time to do that so the best I can find that are store bought are the Old El Paso street corn tortillas, which have minimal ingredients and have a great authentic taste.

Let's get to the recipe shall we?

I can prepare these tacos now pretty easily and they shouldn't take too long. First I start with the roasted ingredients. I peel and dice one medium sweet potato and toss it through with a little avocado oil, smoked paprika, salt and pepper. Once coated, I spread the cubes onto an oven tray and pop it in a 200C degree oven for around 20-25 minutes.

Next I break off half a cauliflower into little florets (you want them bite sized so you can fit them in the small tortillas) and place them in a bowl. I add some cumin and garlic powder, avo oil and salt and pepper and toss through again until coated. I pop those onto a baking tray and place them in the same oven.

The sweet potato usually takes a little longer so by prepping the cauli once the potato is already in the oven, they should be finished cooking about the same time.

The cabbage slaw is super easy my finely slicing, placing in a small bowl and adding a few pinches of pink salt and two to three teaspoons of natural coconut yoghurt. Mix through and then place in the fridge until you're ready to assemble.

From there I prep the guacamole by simply mashing avocado and adding 1/4 diced red onion, small handful or chopped coriander, juice of one lime and a good pinch of pink salt.

I then rinse and drain my canned black beans, roughly chop some more coriander for garnish and slice a few lime wedges. After that I warm my corn tortillas, take the veggies out of the oven and get ready to assemble!

I like to start with the guacamole as a base so the beans and roasted veggies have something to stick to. Then I top with slaw, coriander and a squeeze of lime juice. E voila - deliciously healthy black bean and sweet potato tacos! 

In my opinion, these are better than the restaurant version as I know exactly what I've put into them, plus I put a lot of love - something you can't always get when eating out!

Now for the recipe ↓

Black Bean & Sweet Potato Tacos

Makes approximately 8 tacos

Ingredients

• 1 medium sweet potato, peeled and diced into bite sized cubes
• 1/2 head cauliflower, broken into bite sized pieces
• 1/4 purple cabbage, finely sliced
• 1 large ripe avocado (or 2 small)
• 1/4 red onion, finely diced
• 1/2 bunch coriander, wash and chopped
• 1 can black beans, rinsed and drained
• 2 limes
• 2-3 teaspoons natural coconut yoghurt
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1 tsp cumin powder
• salt & pepper to taste
• 1 packet of small corn tortillas (I use Old El Paso mini street corn tortillas)

Method

1. Preheat the oven to 200C.
2. Toss the diced sweet potato with a little drizzle of avocado oil, 1/2 tsp onion powder and smoked paprika in a bowl until coated, then spread the sweet potato on a lined oven tray and place in the oven for about 20 minutes or until the edges start to brown.
3. In the same bowl, toss the cauliflower pieces with a little avocado oil, remaining onion powder and cumin until coated, then spread onto a lined baking tray and place in the oven. Ensure the cauliflower goes into the oven at least 10 minutes after the sweet potato so they are finished about the same time.
4. While the veggies are roasting, finely slice the cabbage and place in a small bowl with the coconut yoghurt and a little sea salt. Toss to coat through and add any extra yoghurt if it's not coated enough for your liking for a slaw.
5. For the guacamole, mash the avocado in another small bowl and add the finely diced onion and coriander. Mix with the juice of 1 to 1 1/2 limes and salt. Taste to adjust to your liking.
6. Place the rinsed and drained beans in a bowl ready for assembly.
7. Once the veggies are out of the oven, heat the corn tortillas either in a pan or microwave to soften.
8. Assemble the tacos first by spreading the guacamole, topping with beans then roasted veggies and adding the cabbage slaw and fresh coriander on top.
9. Squeeze a little lime to finish and then ENJOY!

Please do let me know if you make these and what you think. As I said I have been making them every Tuesday for at least a year and it's a big winner with my family. I love they are full of nutrient dense ingredients, cooked with love and taste bloody delicious!

Until next time,

Your Health Coach Bethany