Honey Lime Sweet Potato and Black Bean Tacos
Total Steps
5
Ingredients
25
Tools Needed
1
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The Chunky ChefIngredients
- 1 1/2 pounds sweet potatoes, peeled and diced into 1/2-inch cubes
- 4 tablespoons olive oil, divided
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground coriander
- 1/8-1/4 teaspoon cayenne pepper
- Salt and pepper(optional)
- 1 small yellow or white onion, finely diced
- 2 cloves garlic, minced
- 1 14.5 oz can black beans, thoroughly rinsed and drained
- 1 cup frozen corn, thawed and drained
- 3 tablespoons honey
- 3 tablespoons fresh lime juice
- 2 tablespoons chopped fresh cilantro leaves
- Flour tortillas
- Shredded romaine lettuce(optional)
- Shredded purple cabbage(optional)
- Diced avocado(optional)
- Minced cilantro(optional)
- 1/4 cup sour cream
- small handful of fresh cilantro
- 1/2 teaspoon honey
- 1/2 lime juice
- Salt, pepper and chili powder(optional)
Instructions
Step 1
Preheat oven to 425 degrees. Line a baking sheet with aluminum foil, set aside. Peel and dice sweet potatoes and place in large bowl. Add 3 tablespoons of olive oil and add in paprika, cumin, chili powder, coriander, cayenne and salt and pepper. Toss to coat evenly, then pour onto prepared baking sheet.
Step 2
Bake for 20-25 minutes, or until tender and slightly caramelized, stirring once halfway through baking.
Step 3
While the potatoes are roasting, in a large skillet, heat remaining 1 Tbsp olive oil over medium-high heat. Add onion and saute about 5 - 6 minutes, adding in garlic during last minute of cooking. Reduce heat a bit, to medium-low, add in drained and rinsed black beans, and corn, and heat until warmed through.
Step 4
Add in roasted sweet potatoes, drizzle with honey and lime juice and cilantro. Stir to combine well. Serve over warm tortillas with desired toppings.
Step 5
Combine sour cream, cilantro, lime juice, honey, salt, pepper, and chili powder in a food processor and pulse until smooth. Serve drizzled over the tacos.