It's no secret that I love tacos. After a meat heavy week of grilling, I wanted an alternative to anything but meat. For me, it's all about bold flavors for any taco recipe-- and lots and lots of cilantro! This recipe fit the bill perfectly and will definitely be back on the menu in the near future.
After a few requests to pass this recipe on, I'll gladly share it with you all. Its flavors are fantastic and the sweet potatoes could easily be roasted over a grill on those hot summer days that you'd prefer not to turn on the oven. While we served our with a healthy does of cilantro, you could easily top these with sliced avocado or some mixed greens for an extra pop of green
Sweet Potato and Black Bean Tacos
What you'll need
- About 3 small sweet potatoes, peeled, and cubed
- 4 Tbsp of olive oil, divided
- 2 tsp cumin, divided
- 1 tsp paprika
- 1/4 cayenne pepper
- 1/4 ground coriander
- Salt and pepper
- 1 tsp chili powder
- 1 small onion, diced
- 3 garlic gloves, minced
- 1 can of black beans, drained and rinsed
- 1 cup of corn
- 3 Tbsp honey
- 2 limes, juiced
- 1/4 cup chopped cilantro
- corn tortillas
- Monterey Jack cheese
Directions
Preheat the oven to 390 degrees. Placed the cubed pieces of sweet potato in a bowl, add 1 tsp cumin, paprika, cayenne, coriander, and salt and papeer with 3 tablespoons of olive oil. Mix well. Spread the sweet potato evenly on a greased cookie sheet and bake for 15 minutes. Stir the sweet potato and bake for another 10-15 minutes.
While the sweet potato is baking, saute the onion and garlic over medium heat in a skillet. Add the remaining cumin and chili powder. Add the black beans, corn, honey, and lime juice and heat thoroughly. At the very end, stir in the cilantro.
To assemble the tacos, use two corn tortillas, heated and warmed on a skillet. Scoop the black bean mixture onto the tortillas, place the roasted sweet potatoes over the beans, and top with the shredded cheese.