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
Honey Lime Cilantro Cream Sauce
salt and pepper
1 1/2 pounds
sweet potatoes, peeled and diced into 1/2 inch cubes
olive oil, divided
salt and pepper, to taste
yellow onion, finely diced
cloves garlic, minced
can of black beans, thoroughly drained and rinsed
frozen corn, thawed and drained
fresh cilantro, chopped
shredded romaine lettuce
shredded purple cabbage
In This Recipe
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.