Bean and Sweet Potato Tacos with Mango Salsa

Tacos are one of the most versatile and convenient foods around (at least in my humble opinion). They’re open to a multitude of fillings and those fillings can be held by any number of taco “shells”. At their most basic they are a protein + a salsa + a tortilla. But who wants BASIC in the world of tacos?!?! Not me!!! I want a taco that's as full of flavor as it is good-for-me ingredients.



Which is exactly what you get with these tacos - veggies filled with veggies and topped with more veggies. If you know me, you know that's my kind of meal. Using the basic taco equation and the ingredients in my fridge was what led to these bean and sweet potato tacos with mango salsa.


Every ingredient, including the collard leaf as a taco shell was a fridge led decision. My wonderful CSA share had supplied me with a pile of baby collard leaves and I got a little tired of sautéing them. Don’t feel confined by our recipe though. Use it as a template and a jumping point and then open your fridge and see what you’ve got that could fit into the basic taco equation


(protein + salsa + tortilla)


If you're a rule follower then follow our recipe exactly and save experimenting for another day.




These tacos are a great way to up your veggie intake and collards, like kale, are full of phytonutrients (plant nutrients). These plant nutrients are what made kale a veggie superstar and I think it’s time to make its brother, Collard, a superstar as well.


Collards have been popular in the south for eons and for good reason.  These leafy greens are full of folate, calcium, fiber, vitamins A, E, K, and C and phytonutrients. They are also one of the cheapest greens on the market and help lower cholesterol, prevent cancer, are anti inflammatory and help our bodies detox harmful substances.




Time to add these leafy greens to your routine. Cheap AND healthy is a win in my book!





Bean & Sweet Potato Tacos with Mango Salsa


  • 1 can black beans, rinsed and drained

  • 2 small sweet potatoes, diced

  • 1 tsp cumin, chili powder, garlic powder and salt

  • 1 cup red cabbage, shredded

  • 6-8 small collard leaves



  1. Preheat oven to 375 degrees. Toss the sweet potatoes with half of the cumin, chili powder, garlic, and salt. Place onto a parchment lined baking sheet and bake for 25 minutes. Add the beans and remaining spices, mix together and place into the oven for an additional 5-10 minutes. Just until the beans are warmed through and the sweet potatoes have a slight bite.

  2. While the beans are warming up, place the collard greens into a pot of boiling water and blanch for 1 minute. Immediately remove them from the water and place into a bowl of ice water (I always fill the kitchen sink with a small amount of water and ice). Set the chilled collard leaves in a salad spinner and spin them dry.

  3. Fill the collards with the bean and sweet potato mixture and top with the red cabbage and mango salsa.


Mango Salsa

  • 1/2 a mango, diced

  • 1/2 cup minced red onion

  • 2 TB chopped cilantro

  • 1 TB chopped jalapeno

  • juice of 1/2 a lime

  • 1/2 tsp honey

  • salt, to taste


  1. Place all ingredients into a bowl and toss to combine. Season to taste with salt.

*Thanks to Wild Hare Organic Farm for the amazing vegetables. We couldn't create these amazing recipes without the lovely vegetables we get in our weekly CSA share. Two Kitchen Collision received no compensation for this post and the recipe idea was entirely our own.



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