Chipotle-Glazed Sweet Potato Tacos with Black Beans and Purple Cabbage Slaw

As Winter is rounding the bend towards Spring here in Florida (wait, did we even have a winter this year?) I find myself still craving roasted root vegetables.  Oh, that's not to say I don't find myself also stocking up on the early crop of local strawberries, but I just can't get enough winter squash, brussels sprouts and roots of all kinds.

This recipe is a mash-up between one I found in Mark Bittman's Food Matters Cookbook and one from Joy the Baker.  I'm always on the lookout for hearty meatless meals that will satisfy my carnivore husband and this one did not disappoint.  We both agreed that we didn't miss the meat one bit.

The smokey, spicy and subtly-spicy chipotle-glazed squash pairs perfectly with the earthy black beans and crunchy, tangy slaw.  Although there are several components to it, it's an absolute dream of a meal to sit down and enjoy for all of the delicious and unique flavors involved.

This would make a colorful and impressive vegetarian dish to serve to company and you could certainly prepare the Cabbage Slaw ahead of time to simplify things at dinner time.

Chipotle-Glazed Sweet Potato Tacos with Black Beans and Purple Cabbage Slaw
serves 4
adapted from Joy the Baker and Mark Bittman

For the Cabbage Slaw


1/2 head of purple cabbage, shredded (about 2 heaping cups)
1/2 red bell pepper, julienned
1/4 Cup finely diced yellow onion
2 tablespoons chopped cilantro
juice from 2 limes
sea salt and red chili flakes, to taste

In a medium bowl combine the shredded cabbage, red bell pepper, onion, cilantro and lime juice and toss to combine.  Season with salt and red chili flakes to taste and allow slaw to sit at room temperature while you prepare the sweet potatoes and black beans.  (The slaw can be prepared several hours ahead of time and kept in the refrigerator until ready to serve.)

For the Sweet Potatoes


2 medium sweet potatoes, peeled and chopped into 1'' cubes
3 tablespoons extra virgin olive oil, divided, plus extra for greasing the pan
juice from 1/2 lime (reserve the other 1/2 for the black beans, see below)
1 canned chipotle chili, chopped plus 1 tablespoon adobo sauce (or more or less, depending on how spicy you want it)
1 large garlic clove, microplaned or finely minced
1 tablespoon honey (substitute maple syrup for vegans)
sea salt and pepper, to taste

Preheat oven to 400 degrees.  Line a baking sheet with foil and grease foil with olive oil.  Place cubed sweet potatoes on the baking sheet and pour 1 tablespoon of the olive oil and the lime juice over them, toss the potatoes well in the oil and lime juice to coat evenly, then spread the potatoes out into one even layer in the pan.  Bake 10 minutes, meanwhile make the adobo sauce.

In a small bowl, combine 2 tablespoons olive oil, the chipotle chili, adobo sauce, garlic and honey and stir together, mashing the pepper well until all ingredients are well combined.  Season with a little salt and pepper and taste, adding additional adobo sauce as necessary to increase spiciness as desired.

Once potatoes have roasted for 10 minutes, remove from the oven and brush on the prepared adobo mixture.  Return the potatoes to the oven and bake 25-30 more minutes, stirring the pan once or twice to ensure even browning.  While the potatoes are roasting, prepare the black beans.

For the Black Beans

 2 teaspoons extra virgin olive oil
1/2 cup finely diced sweet yellow onion
1 large clove garlic, microplaned or finely minced
1 teaspoon ground cumin
1 15 oz can of black beans, drained and rinsed
juice from 1/2 lime
sea salt, to taste

Heat the olive oil in a medium sauce pan over medium heat.  Add onions and cook until translucent, about 3 minutes, stirring occasionally.  Add the minced garlic to the pan and cook 1 minute, until fragrant, stirring.  Add the ground cumin to the pan and toast, until fragrant, about 1 minute, stirring to prevent burning.  Add the black beans and lime juice and cook until heated through, season with sea salt to taste.

To assemble the tacos


Layer the roasted sweet potatoes and black beans onto 8 small whole wheat flour or corn tortillas.  Top with the cabbage slaw.  Garnish with additional toppings if desired:  diced avocado, greek yogurt or sour cream, more fresh cilantro.  Serve warm.