Sweet Potato Black Bean Tacos with Jicama Slaw

Brandon has suggested I add some blog posts featuring some of our favorite, go-to sabbatical recipes. It seems fitting that the first recipe is for tacos.  

Slaw ingredients: 

• 1 small-medium jicama 
• 1/2 red onion
• cilantro to taste
• 1 avocado
• 1 lime (or bottled lime juice, but it doesn't taste as good as fresh lime)

Taco ingredients: 

• 2 medium sweet potatoes, peeled and cubed 
• 1 can black beans, drained
• 2 tsp cumin (or to taste)
• 4 tsp chili powder (or to taste) 
• light sprinkling of salt and black pepper (or to taste) 
• 1 lime (or bottled lime juice)
• feta cheese
• corn tortillas

Jicama slaw instructions: 

1. Cut or peel off the outer skin of the jicama and discard. Cut the remaining jicama into thin strips and put in bowl
2. Slice 1/2 red onion thinly and add to jicama in bowl (we like a 2:1 jicama to onion ratio)
3. Add cilantro leaves to the bowl to taste (we love cilantro, so we usually use at least half a bunch) 
4. Toss all of the above in juice of one lime
5. Cut avocado into chunks/cubes and add to bowl
6. Mix everything together being careful not to mash the avocado too much

Tip: The slaw is best if it sits and marinates a couple hours before serving, but this is not essential


Taco instructions: 

1. Peel and cut sweet potatoes into cubes. Sauté in pan with some olive oil until tender (soft, but not mashed potato soft). 
2. Lower heat and add juice of one lime to sweet potatoes. Season with chili powder, cumin, salt, and black pepper to taste. 
3. Add a can of drained black beans to the sweet potatoes and heat through
4. Warm/toast corn tortillas on a skillet
5. Put sweet potato filling in corn tortilla, topped by feta cheese, and finally jicama slaw
6. Enjoy the delicious combination of flavors as you consume as many tacos as your stomach will tolerate

The finished product: Sweet potato black bean tacos with jicama slaw