Honey-Lime Sweet Potato, Black Bean & Corn Tacos Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1½ lb. sweet potatoes, peeled if desired and diced into ½" cubes
4 Tbs. olive oil
1 tsp. cumin
1 tsp. paprika
¼ tsp. ground coriander
⅛-¼ tsp. cayenne pepper
Salt and fresh ground pepper
1 small onion, diced
1 clove garlic, minced
1-14.5 oz. can black beans, rinsed and drained
1 c. frozen yellow corn, thawed and drained
3 Tbs. honey
3 Tbs. fresh lime juice
2 Tbs. fresh cilantro, chopped
Corn or flour tortillas
Romain lettuce or purple cabbage
Cotija or feta cheese
Diced avocados
Fresh salsa or pico de Gallo
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Directions: |
Directions:Preheat oven to 425º. Line a baking sheet with foil then place sweet potatoes on foil. Drizzle with 3 Tbs. olive oil and toss to evenly coat. Sprinkle evenly with cumin, paprika, coriander, cayenne pepper and season lightly with salt and pepper to taste then toss to evenly coat. Bake in preheated oven 15-20 minutes until tender, removing from oven and tossing once halfway through baking.
In large skillet, heat remaining 1 Tbs. olive oil over medium-high heat. Once hot, add onion and saute until caramelized. (about 5-6 minutes) adding garlic during last 30 seconds of sauteing. Reduce heat to medium-low, add in drained black beans, corn, honey and lime juice. Heat until warmed through. Toss in roasted sweet potatoes and cilantro. Serve over warm tortillas and desired toppings. |
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Number Of
Servings: |
Number Of
Servings:About 5-6 |
Preparation
Time: |
Preparation
Time:30 minutes |
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