Honey-Lime Black Bean and Sweet Potato Tacos

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by: The Chunky Chef






An absolutely delicious vegetarian soft taco that even meat-eaters will LOVE! Sweet potatoes mixed with protein packed black beans make these extra hearty! http://www.thechunkychef.com/honey-lime-black-bean-and-sweet-potato-tacos-sundaysupper




ingredients

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serves: 6

lbs 1½ sweet potatoes, peeled and diced into ½-inch cubes

4 tbsp olive oil, divided

1 tsp cumin

1 tsp paprika

1/2 tsp chili powder

1/4 tsp ground coriander

1/4 tsp - ⅛ cayenne pepper (depending on heat level)

Salt and pepper, to taste

1 small yellow or white onion, finely diced

2 cloves garlic, minced

1 oz (14.5) can black beans, thoroughly rinsed and drained

1 cup frozen corn, thawed and drained

3 tbsp honey

3 tbsp fresh lime juice

2 tbsp chopped fresh cilantro leaves

10 Flour tortillas

For the Cream Sauce:

1/4 cup sour cream

1/4 cup fresh cilantro

1/2 tsp honey

1/2 Juice of a lime

1/8 tsp chili powder

Salt and pepper, to taste

Nutrition Facts
Honey-Lime Black Bean and Sweet Potato Tacos

Servings Per Recipe: 6

Amount per Serving

Calories: 498

  • Total Fat: 15.3 g
  •     Saturated Fat: 3.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 5 mg
  • Sodium: 614.9 mg
  • Total Carbs: 80.5 g
  •     Dietary Fiber: 11 g
  •     Sugars: 18.1 g
  • Protein: 12.7 g
VIEW DETAILED NUTRITION

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preparation

1.  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.

2.  Bake for 20-25 minutes, or until tender and slightly caramelized, stirring once halfway through baking.

3.  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.

4.  Add in roasted sweet potatoes, drizzle with honey and lime juice and cilantro. Stir to combine well. Serve over warm tortillas with desired toppings.

5.  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.

Cooks' note:
Top your tacos with whatever toppings you desire. I chose shredded romaine lettuce, shredded purple cabbage, diced avocado, minced cilantro, and the honey lime cilantro cream sauce.

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