Honey Lime Sweet Potato Black Bean Corn Tacos Recipe 455

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HONEY-LIME SWEET POTATO, BLACK BEAN & CORN TACOS RECIPE - (4.5/5)



Honey-Lime Sweet Potato, Black Bean & Corn Tacos Recipe - (4.5/5) image

Provided by Brandymoe

Number Of Ingredients 16

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 ground coriander
1/8 to 1/4 teaspoon cayenne pepper
Salt and freshly ground black pepper
1 small yellow onion, diced, about 1 cup
1 clove garlic, minced
1 (14.5-ounce) can black beans, rinsed and drained
1 cup frozen yellow corn, thawed and drained
3 tablespoons honey
3 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
Corn or flour tortillas
Optional: Romaine lettuce or purple cabbage, cotija or feta cheese (monterrey or manchengo would also be good), diced avocados, fresh salsa or pico de gallo and hot sauce

Steps:

  • Preheat oven to 425°F. Line a baking sheet with foil then place sweet potatoes on foil. Drizzle with 3 tablespoons of 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 tablespoon 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.

VEGAN CILANTRO-LIME, SWEET POTATO, AND BLACK BEAN TACOS



Vegan Cilantro-Lime, Sweet Potato, and Black Bean Tacos image

A fresh, subtle vegan take on tacos, sure to satisfy your comfort food craving!

Provided by Ryan and Marissa Clements

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 6

Number Of Ingredients 16

2 sweet potatoes, quartered lengthwise
3 ¼ tablespoons olive oil, divided
1 ¼ teaspoons cayenne pepper, divided
½ teaspoon salt
¾ teaspoon smoked paprika, divided
¼ teaspoon ground black pepper
½ cup pumpkin seeds
salt and ground black pepper to taste
2 (16 ounce) cans black beans, drained and rinsed
½ tablespoon ground cumin, or to taste
1 teaspoon chili powder
¾ lime, juiced, divided
6 ounces vegan sour cream
1 bunch fresh cilantro, finely chopped, divided
1 teaspoon paprika
12 (6 inch) white corn tortillas

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Cut sweet potatoes into 25 to 40 smaller "French fry"-shaped pieces.
  • Place sweet potato pieces in a bowl. Coat with 2 tablespoons olive oil. Add 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt, 1/4 teaspoon smoked paprika, and 1/4 teaspoon black pepper. Mix until sweet potatoes are evenly coated; transfer to a large baking sheet.
  • Place pumpkin seeds into the same bowl. Add 1/4 tablespoon olive oil; season with salt and pepper. Spread pumpkin seeds onto a small baking sheet.
  • Place sweet potatoes and pumpkin seeds in the preheated oven. Bake pumpkin seeds for 2 minutes; remove and let cool. Bake potatoes, flipping halfway through, about 15 minutes.
  • Meanwhile, heat 1 tablespoon olive oil in a large saucepan over medium heat. Add black beans, cumin, chili powder, 1/2 teaspoon smoked paprika, a small squeeze of lime juice, and salt and pepper to taste. Stir to combine. Cook until heated through, 5 to 7 minutes.
  • Combine vegan sour cream, remaining lime juice, 2 tablespoons cilantro, regular paprika, 1 teaspoon cayenne pepper, and salt to taste. Whisk until sour cream flavor is mostly gone and lime-cilantro taste is dominant but not overpowering.
  • Warm tortillas in pairs in the microwave, 15 to 20 seconds.
  • Place 2 spoonfuls of beans onto each pair of warmed tortillas. Add 4 sweet potato pieces, a spoonful or two of sour cream mixture, some pumpkin seeds, and some cilantro.

Nutrition Facts : Calories 511.6 calories, Carbohydrate 70.4 g, Fat 19.9 g, Fiber 16.5 g, Protein 17.2 g, SaturatedFat 4.4 g, Sodium 1020.9 mg, Sugar 2.8 g

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