Honey-Lime Sweet Potato, Black Bean and Corn Tacos

INGREDIENTS

  • 1 1/2 lbs. sweet potatoes, peeled if desired and diced into 1/2-inch cubes
  • 4 Tbsp. olive oil, divided
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/4 tsp ground coriander
  • 1/8 – 1/4 tsp cayenne pepper
  • Salt and freshly ground black pepper
  • 1 small yellow onion, diced (1 cup) or 1-2 leeks, white parts sliced thin
  • 1 clove garlic, minced
  • 1 (14.5) oz can black beans, rinsed and drained
  • 1 cup yellow corn, cooked and cut off ear
  • 3 Tbsp. honey
  • 3 Tbsp. fresh lime juice
  • 2 Tbsp. chopped fresh cilantro
  • Corn or flour tortillas

DIRECTIONS

 

 

Preheat oven to 425 degrees. Line a baking sheet with foil then place sweet potatoes on foil. Drizzle with 3 Tbsp. olive oil and toss to evenly coat. Sprinkle evenly with cumin, paprika, coriander, cayenne pepper and season lightly with salt and pepper to taste then toss to evenly coat. Bake in preheated oven 15 – 20 minutes until tender, removing from oven and tossing once halfway through baking.

Meanwhile, in a large skillet, heat remaining 1 Tbsp. olive oil over medium-high heat. Once hot, add onion or leeks and sauté until caramelized (golden brown on edges and tender), about 5 – 6 minutes, adding in garlic during last 30 seconds of sautéing. Reduce heat to medium-low, add in drained black beans, corn, honey and lime juice. Heat until warmed through. Toss in roasted sweet potatoes and cilantro. Serve over warm tortillas with desired toppings.

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