Sweet Potato, Corn and Black Bean Tacos

Sweet potatoes have always been one of my favorite vegetables, and I love the versatility of them. When I found this recipe, I knew I had to try it. The tacos can be made in a variety of ways for various food preferences – without meat for a vegetarian meal or corn tortillas for a gluten free dish.  The black beans provide a protein source to make this a complete meal! But for my meat- lovin’ husband, I added rotisserie chicken to the mixture that I had leftover from the night before.

Preheat the oven to 425 degrees. Prepare the ingredients you will be using. Dice the onions, mince the garlic, rinse and drain the black beans, drain the corn, juice the limes, and chop the fresh cilantro.

Next, prepare the sweet potatoes. Wash, peel and cut into the cubes. Toss with the olive oil, cumin, paprika, cayenne pepper, and salt/ pepper to taste. Place in the oven on a foil lined baking sheet and cook for 15-20 minutes. Stir halfway through. Set aside.

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While the sweet potatoes are baking, heat 1 Tbsp olive oil over medium- high heat and once hot, sauté the onions until caramelized (tender, golden brown edges) which usually takes about 5-6 minutes. In the last 30 seconds of sautéing, add the minced garlic.

Reduce the heat to medium-low and add the drained black beans, corn, honey and lime juice. Heat until warmed through. Toss in the roasted sweet potatoes and cilantro. Or, if you like a crispier texture, do not add the sweet potatoes until making your tacos.

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Serve over warm tortillas with desired toppings. Enjoy!

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Sweet Potato, Corn and Black Bean Tacos
 
Cook time
Total time
 
Author:
Serves: 6 servings
Ingredients
  • 1½ lbs sweet potatoes, peeled and diced into ½ inch cubes
  • 4 Tbsp olive oil, divided
  • 1 tsp cumin
  • 1 tsp paprkia
  • ⅛ tsp cayenne pepper
  • Salt and freshly ground pepper
  • 1 small yellow onion, diced (1 cup)
  • 1 clove garlic, minced
  • 1 (14.5oz) can black beans, rinsed and drained
  • 1 cup frozen yellow corn, thawed or can of yellow corn, drained
  • 1 cup shredded chicken, as desired
  • 3 Tbsp honey
  • 3 Tbsp fresh lime juice
  • 2 Tbsp chopped fresh cilantro
  • Flour or corn (for gluten free) tortialls
  • Additional toppings per preference
Instructions
  1. Preheat the oven to 425 degrees.
  2. Dice the onions, mince the garlic, rinse and drain the black beans, drain the corn, juice the limes, and chop the fresh cilantro.
  3. Wash, peel and cut the sweet potatoes into the cubes.
  4. Toss with the olive oil, cumin, paprika, cayenne pepper, and salt/ pepper to taste.
  5. Place in the oven on a foil lined baking sheet and cook for 15-20 minutes.
  6. Stir halfway through. Set aside.
  7. While the sweet potatoes are baking, heat 1 Tbsp olive oil over medium- high heat.
  8. Once hot, sauté the onions until caramelized (tender, golden brown edges) which usually takes about 5-6 minutes.
  9. In the last 30 seconds of sautéing, add the minced garlic.
  10. Reduce the heat to medium-low and add the drained black beans, corn, honey and lime juice.
  11. Heat until warmed through. Toss in the roasted sweet potatoes, chicken and cilantro. Or, if you like a crispier texture, do not add the sweet potatoes until making your tacos.
  12. Serve over warm tortillas with desired toppings. Enjoy!
Nutrition Information
Serving size: 1 tortilla and ⅙th of ingredients Calories: 401 Fat: 12.9 Saturated fat: 1.8 Unsaturated fat: 7.9 Trans fat: 0 Carbohydrates: 64 Sodium: 465 Fiber: 9.7 Protein: 11.8 Cholesterol: 0

 

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