| Cuisine: Mexican | Type: Light Meal | Serves: 5-6 tacos |
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Source:
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www.cookingclassy.com/honey-lime-sweet-potato-black-bean-and-corn-tacos/ |
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Attributes:
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Vegetarian |
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Comments:
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A nice vegetarian Mexican food option. |
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Serving Suggestions:
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Ingredients:
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1-1/2 lbs. sweet potatoes, peeled and diced into 1/2-inch cubes 4 tbs. olive oil, divided 1 tsp. cumin 1 tsp. paprika 1/4 tsp. ground coriander 1/8-1/4 tsp. cayenne pepper (to desired heat) Salt and freshly ground black pepper 1 small yellow onion, diced 1 clove garlic, minced 1 (14.5 oz) can black beans, rinsed and drained 1 cup frozen (or fresh) yellow corn, thawed and drained 3 tbs. honey 3 tbs. fresh lime juice 2 tbs. chopped fresh cilantro Corn or flour tortillas Chopped romain lettuce, purple cabbage, cotija cheese, diced avocados, fresh salsa or pico de gallo, hot sauce (all optional toppings) |
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Instructions:
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1. Preheat oven to 425° F. Line a baking sheet with foil and 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. Toss to coat evenly. Bake in preheated oven for 15-20 minutes until tender, removing from oven and tossing once halfway through baking. 2. Meanwhile, in a large skillet, heat remaining 1 tbs olive oil over medium-high heat. Once hot, add onion and sauté until caramelized, about 5-6 minutes, adding garlic during last 30 seconds of cooking. Reduce heat to medium-low, add drained black beans, corn, honey and lime juice. Heat until warmed through. Toss in the roasted potatoes and cilantro. 3. Serve over warm tortillas with desired toppings. |
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Related recipes:
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None |
2017-03-26