Black Bean and Sweet Potato Tacos





If you know me…you know I LOVE me some tacos! The saddest part was that my avocados were nowhere near ripe….but I wanted these tacos so bad I couldn’t wait! Although avocado does makes everything better…am I right?! SO make sure you have some ripe avocados 🙂 Happy Taco Tuesday!





4 small sweet potatoes

black beans (540 ml can)

1 large garlic clove, minced

1/4 small onion

1/8 jalapeno

2 tsp cumin

1/2 tsp smoked paprika

sea salt and pepper to taste

1/4 red cabbage thinly sliced

2 carrots shaved with vegetable peeler

1/3 c cilantro

corn tortillas

lime (if you would like more juice on top of tacos)

1 large avocado

cream sauce

1/4 coconut cream

juice from 1/2 lime

1 tsp coriander

1 tsp parsley flakes

1 large garlic clove, minced

sea salt and pepper to taste


  1. Cut sweet potatoes into big chunks and boil until tender ( about 20- 25 minutes)
  2. While sweet potatoes are boiling warm black beans on the stove.
  3. You can also make your cream sauce while you are waiting, add all ingredients to mini food processor and mix together.
  4. When sweet potatoes are done, mash with a potato masher. Add garlic, onion, cumin, jalapeño, smoked paprika and salt and pepper. Once combined, mix in black beans.
  5. Wrap corn tortillas in paper towel and warm in the microwave for 30 seconds…you may need to add more time depending on how many tortillas you have!
  6. Add sweet potato mixture to taco shells and top with cabbage, carrots, avocado, cream sauce, avocado and lime juice

*This made a lot, so you can have left overs for lunches during the week!




Cafe Rio Pork Salad

photo 1

I so wish we had a CafĂ© Rio in Calgary…Costa Vida is good but there is just something about CafĂ© Rio that is better! 🙂 It’s a long process but it’s worth it!



Cheese (optional)


Lime wedges


Soft tortilla

Hard tortilla chips

Pulled pork

2 lbs Pork roast

1 bottle President’s Choice Apple Butter BBQ sauce.

1/4 c water

Cilantro Lime Rice

2 tbsp olive oil

1 yellow onion, chopped

4 cloves minced garlic

5 chicken broth

1 2/3 c water

1/2 bunch of cilantro, chopped

2 tsp cumin

1 Tbsp lime juice

1/2 tsp salt

3 c long grain rice

Mexican Black Beans

2 tbsp olive oil

2 cloves garlic, minced

1 tsp ground cumin

1 can black beans (15oz), rinsed an drained

1 can petite- cut tomatoes (15 oz)

1 tsp salt

Cilantro Ranch Dressing

1 1/3 c light sour cream

3/4 Mayo

1 bunch of cilantro

1 package of Ranch Dressing (the powdered stuff)

4 tbsp Safeway Salsa Verde

1-2 cloves of garlic

1/8 tabasco sauce

juice 1 lime

*add milk if too thick

Pico De Gallo

4 fresh tomatoes

1 white onion, chopped

1/4 bunch of cilantro, chopped

2 cloves minced garlic

1/2 tsp lime juice

1 tsp salt

1 tsp pepper


Pulled Pork

  1. In your crock pot cook 2 lbs pork roast, seasoned with salt & pepper on low for 6 hours. You may want to add 1/4 c water. Shred meat, Add 1 bottle of President’s Choice Apple Butter BBQ sauce. Cook for another hour.

Cilantro Lime Rice

  1. Saute olive oil, onion & garlic till fragrant.
  2. Boil everything else except rice in a large pot.
  3. Add onion and garlic, then add rice. Cover and simmer till rice is cooked.

Mexican Black Bean

  1. In a nonstick skillet over medium heat, cook the garlic and cumin in  olive oil until fragrant. Add beans and tomatoes and salt, Continuously stir until heated through.

Pico De Gallo

  1. Mix all ingredients together in a bowl.

Cilantro Ranch Dressing

  1. Add all ingredients to a blender and mix until smooth. Add milk if it is too thick.

Assemble salad, You can use a tortilla if you would like! Start with the lettuce, rice, beans, pork, pico de gallo, guacamole, cheese, cilantro ranch dressing, cilantro, lime wedges and crispy tortillas on top.

xo erin