Author Notes
An absolutely delicious vegetarian soft taco that even meat-eaters will LOVE! Sweet potatoes mixed with protein packed black beans make these extra hearty! —The Chunky Chef
Ingredients
- Honey Lime Cilantro Cream Sauce
-
1/4 cup
sour cream
-
handful
fresh cilantro
-
1/2 teaspoon
honey
-
1/2
lime, juiced
-
Dash
salt and pepper
-
Dash
chili powder
- Tacos
-
1 1/2 pounds
sweet potatoes, peeled and diced into 1/2 inch cubes
-
4 tablespoons
olive oil, divided
-
1 teaspoon
cumin
-
1 teaspoon
paprika
-
1/4 teaspoon
ground coriander
-
1/2 teaspoon
chili powder
-
1/8 teaspoon
cayenne pepper
-
salt and pepper, to taste
-
1
yellow onion, finely diced
-
2
cloves garlic, minced
-
14.5 ounces
can of black beans, thoroughly drained and rinsed
-
1 cup
frozen corn, thawed and drained
-
3 tablespoons
honey
-
3 tablespoons
lime juice
-
2 tablespoons
fresh cilantro, chopped
-
flour tortillas
-
shredded romaine lettuce
-
shredded purple cabbage
-
diced avocado
-
minced cilantro
Directions
-
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.
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