Ingredients
The following ingredients have 6 Servings
- 1 1/2 lbs sweet potatoes (peeled and diced into 1/2-inch cubes)
- 4 Tbsp olive oil (divided)
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp chili powder
- 1/4 tsp ground coriander
- 1/8 - 1/4 tsp cayenne pepper
- Salt and pepper
- 1 small yellow or white onion (finely diced)
- 2 cloves garlic (minced)
- 1 oz can black beans (thoroughly rinsed and drained, 14.5)
- 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:
- 1/4 cup sour cream
- small handful of fresh cilantro
- 1/2 tsp honey
- Juice of 1/2 a lime
- Satl (pepper and chili powder, to taste)
Instruction
- 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.
- Bake for 20-25 minutes, or until tender and slightly caramelized, stirring once halfway through baking.
- 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.
- Add in roasted sweet potatoes, drizzle with honey and lime juice and cilantro. Stir to combine well. Serve over warm tortillas with desired toppings.
- 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.
