Sweet Potato and Black Bean Tacos (with Honey and Lime)
User Reviews
5
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Prep Time
10 mins
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Cook Time
28 mins
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Total Time
38 mins
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Servings
5 (2 per each serving)
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Course
Main Course
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Cuisine
Tex-Mex
Sweet Potato and Black Bean Tacos (with Honey and Lime)
Description
The recipe begins with roasting diced sweet potatoes coated in olive oil and spices, which develops tenderness and a caramelized surface. Meanwhile, onions are sautéed to a golden, caramelized state before adding garlic briefly to prevent burning. Black beans and corn are mixed with honey and lime juice, which adds sweetness and brightness to the filling. The roasted sweet potatoes and fresh cilantro finish the mix, contributing earthiness and freshness.
The combined filling is served on warmed corn or flour tortillas and can be topped with avocado slices, romaine lettuce, cotija cheese, or feta for added creaminess and texture contrast. The dish showcases a layering of flavors and textures, with the spice-roasted sweet potatoes balancing the sweet and tangy black bean mixture.
Ingredients
- 1 1/2 lbs sweet potato peeled and diced into 1/2-inch cubes
- 4 Tbsp olive oil divided
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper (optional)
- salt freshly ground
- black pepper freshly ground
- 1 cup yellow onion diced, chopped
- 1 1/2 tsp garlic minced
- 1 (14.5 oz) can black beans drained and rinsed
- 1 cup corn thawed and drained, frozen yellow
- 3 Tbsp honey
- 3 Tbsp lime juice fresh
- 2 Tbsp cilantro chopped, fresh
- 10 corn tortilla or flour tortillas
- avocado for serving (optional, sliced; or feta cheese
- romaine lettuce
- cotija cheese
Instructions
- 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 and saute until caramelized (golden brown on edges and tender), about 5 - 6 minutes, adding in garlic during last 30 seconds of sauteing.
- 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.
User Reviews
Overall Rating
5
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