Chili Sweet Potato/Cauliflower Tacos w/ Mashed Black Beans and Tangy Slaw

Growing up in Texas I have a strong affinity for Mexican inspired food so a good taco is a must. You can of course alter this recipe anyway you like. I made these pretty mild in heat to accommodate different heat preferences but spike it any way you like. The beauty of eating veggie is you usually can eat all you want so this recipe makes either 2each large tacos for 2ppl or 2ea smaller per 4 ppl. I personally go for the larger option.

*You will need 4-8 6 inch tortillas of your preference, I use a gluten free version. I like to serve these with a spicy salsa verde, Chips and a tart, unflavored non dairy yogurt. Also great with some sliced avocado and heirloom tomatoes.

Ingredients for the sweet potato & Cauliflower 

2 cups sweet potato Diced about 1/2 inch

2 cups cauliflower florets

1-2 Tbs olive oil

1 Tbs cumin

1/2 tsp cinnamon

1 tsp chili powder

1 Tbs Lime juice

Zest from one lime

Salt to taste


Preheat oven to 375. Mix all ingredients in a bowl and pour onto a sheet pan. Bake for 20-25 min or until veggies are soft and starting to brown a bit. If you prefer you can also sauté in a pan. If you choose to sauté it be sure to add a little oil to the pan if it isn’t non-stick.

Ingredients for the slaw

1/4 small red cabbage slice thin

1 1/2 cup fresh spinach lightly chopped, can use a different green like kale if you prefer

1 carrot grated

4-5 scallions sliced

1/2 cup cilantro rough chopped. You can add more or less depending on your taste.

1/2 pomegranate seeds

1 jalapeño, seeds removed and chopped

1 lime juiced

1 tsp cumin

1 Tbs olive oil

Salt to taste


Toss all ingredients together in a bowl and place in the fridge to chill until ready to assemble. If you use a sturdier green like kale the slaw can be made the day before.

Mashed Black Beans

2 cups black beans cooked

1 tsp cumin

1 tsp chili powder

1 Tbs water

1 tsp olive oil (optional)


Mash black beans to your desired consistency, I leave them a bit chunky. Add all ingredients and mix well

**To assemble the tacos first heat the tortilla in a pan, oven or on a grill.  Divide black beans among the tacos and spread on the tortilla. Divide the sweet potato/cauliflower between tacos over black beans then top with slaw and a dollop of yogurt and salsa if you like. Spice it up with some hot sauce if you like a little more heat.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s