Wednesday, December 10, 2014

Honey-Lime Sweet Potato, Black Bean, and Corn Tacos

Can we talk about how much I wish it was summer?  I am literally having trouble feeling my fingers, and my heat is on. My laptop is so cold, it's hard to put it on my lap.  I'm covered in blankets and I am still desperate for July weather.  Argh.

So let's talk about something hot.  How about tacos?  How about tacos with sweet potato, black beans, and corn?!  How about those veggies are tossed with cumin, paprika, coriander, honey, lime and cilantro?  These are flavorful little tacos where I promise you won't miss the meat.

Also, let's discuss corn tortillas.  Remind me again why I don't use them more often?  They get so toasty and golden in the skillet and have much more flavor and texture than flour tortillas.  Plus, most of them are gluten-free.

I will admit to a really weird thing I did with the leftovers: I added the vegetables to scrambled eggs and made myself some breakfast burritos.  I know, honey-lime eggs don't sound good, but I swear they were better than you would think.  The honey-lime thing wasn't overwhelming.  I just loved this filling so much, I wanted to eat it at all meals.  Don't judge me.


honey-lime sweet potato, black bean, and corn tacos
from Cooking Classy

1 1/2 pounds sweet potatoes, peeled if desired and diced into 1/2-inch cubes
4 tablespoons olive oil, divided
1 teaspoon cumin
1 teaspoon paprika
1/4 teaspoon coriander
1/8 teaspoon cayenne pepper
salt and freshly ground black pepper
1 small yellow onion, diced (1 cup)
1 clove garlic, minced
1 14.5-ounce can black beans, rinsed and drained
3 tablespoons honey
3 tablespoons fresh lime juice
2 tablespoons fresh cilantro
corn tortillas
toppings such as romain lettuce, purple cabbage, cotija or feta cheese, diced avocados, salsa, etc.


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

2) Meanwhile, in a large skillet, heat remaining 1 tablespoon olive oil over medium-high heat.  Once hot, add onion and sauté until caramelized, or golden brown on edges and tender, about 5 - 6 minutes.  Add garlic during last 30 seconds of sautéing.

3) 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.

No comments:

Post a Comment