Honey Lime Sweet Potato and Black Bean Tacos
By: Amanda Batcher
Published: Friday, April 17, 2015 - 6:51pm

Ingredients




1½ lbs sweet potatoes, peeled and diced into ½-inch cubes
4 Tbsp olive oil, divided
1 tsp cumin
1 tsp paprika
½ tsp chili powder
¼ tsp ground coriander
⅛ - ¼ tsp cayenne pepper
Salt and pepper
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 Tbsp honey
3 Tbsp fresh lime juice
2 Tbsp chopped fresh cilantro leaves
Flour tortillas
Toppings:
Shredded romaine lettuce
Shredded purple cabbage
Diced avocado
Minced cilantro
Honey Lime and Cilantro Cream Sauce:
¼ cup sour cream
small handful of fresh cilantro
½ tsp honey
Juice of ½ a lime
Satl, pepper and chili powder, to taste

Preparation

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. 2 Bake for 20-25 minutes, or until tender and slightly caramelized, stirring once halfway through baking. 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. 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. 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.

About

An absolutely delicious vegetarian soft taco that even meat-eaters will LOVE! Sweet potatoes mixed with protein packed black beans make these extra hearty!