Sweet Potato, Black Bean, and Corn Tacos
Servings: 10
Ingredients
- 1 1/2 pounds (about 3 large) sweet potatoes diced into 1/2 inch cubes
- 4 Tablespoons olive oil, divided
- 1 teaspoon cumin
- 1 small yellow onion, diced
- 1 clove garlic, minced
- 1 (14.5 ounces) can black beans drained and rinsed
- 1 cup frozen corn thawed
- 1 Tablespoon honey
- 3 Tablespoons lime juice
- 10 whole wheat tortillas
Instructions
- Wash hands with soap and water for 20 seconds.
- Preheat oven to 425°F.
- Scrub the sweet potatoes with a clean vegetable brush under cold running water. Peel and cube the potatoes.
- Place sweet potatoes on a baking sheet. Drizzle with 3 Tablespoons olive oil, sprinkle with cumin and toss to evenly coat.
- Bake in the oven for 15-20 minutes or until tender, removing from oven and tossing once halfway through baking.
- Meanwhile, in a large skillet, heat the remaining 1 Tablespoon olive oil over medium-high heat. Once hot, add onion and sauté until caramelized (golden brown on edges and tender), about 5-6 minutes, adding in garlic during last 30 seconds of sautéing.
- Reduce heat to medium-low and add in drained black beans, corn, honey, and lime juice. Heat until warmed through. Toss in roasted sweet potatoes.
- Serve over tortillas with desired toppings.