Serves 6
Prep time: 15 minutes
Cook time: 25 minutes
Sweet Potatoes are native to Peru. And so was Saint Martin de Porres. This Peruvian Dominican brother lived a life of humble service and charity and became the first black saint of the Americas. Martin refused to eat meat, so I like to think he would have approved of this recipe.
“Compassion, my dear Brother, is preferable to cleanliness. Reflect that with a little soap, I can easily clean my bed covers but even with a torrent of tears, I would never wash from my soul, the stain, that my harshness toward the unfortunate would create.” – Saint Martin de Porres
Purple Cabbage Slaw Ingredients
- 2 cups purple cabbage, finely shredded
- 1 cup fresh baby spinach, finely shredded
- 2 Tablespoons mayonnaise
- 2 Tablespoons fresh lime juice
- 1 teaspoon taco seasoning
Taco Ingredients
- 1 large sweet potato, peeled and cut into 1/2-inch cubes (yields about 3 cups)
- 2 Tablespoons olive oil
- 1 1/2 Tablespoon taco seasoning
- 1 15-ounce can black beans, drained
- 12 corn tortillas
- 1/2 cup queso fresco, crumbled
Instructions
- Preheat oven to 425 degrees F.
- In a medium-size bowl, combine all ingredients for the cabbage slaw and set aside.
- Spread the sweet potatoes on a parchment-lined baking sheet and drizzle with olive oil and taco seasoning. Toss to coat.
- Cook in oven for 20 minutes.
- Transfer the cooked sweet potatoes to a large mixing bowl and immediately add the black beans.
- Warm the tortillas in a large cast iron skillet over medium heat in batches, flipping to warm each side. Stack the warm tortillas on a plate.
- To assemble the tacos, spread the sweet potato & black bean mixture down the center of each tortilla. Top with the purple slaw and queso fresco. Finish the tacos with garnishes of your choice like pickled jalapenos or fresh cilantro. Serve immediately.
- Leftover components are best stored separately. The leftover sweet potato & black bean mixture is also great in scrambled eggs for breakfast the next day.
