Learn how to make delicious vegetarian tacos with sweet potatoes, black beans and corn.
Author: Chrystal Johnson
1canblack beansdrained and rinsed
4tablespoonsextra virgin olive oildivided
3tablespoonsfresh squeezed lime juice
¼teaspooncayenne peppermore or less depending on taste
sea saltto taste
black pepperto taste
12corn tortillasmay also use flour
Toppings of your choice, such as feta cheese, cilantro, avocado, hot sauce, fresh salsa or sour cream
Preheat oven to 425° F.
Line a baking sheet with foil and place cubed sweet potatoes on top. Drizzle on 3 tablespoons olive oil and toss potatoes so they’re evenly coated. Sprinkle on the spices and toss again to ensure the spices are evenly distributed. Bake for 20 minutes in preheated oven, tossing half way through.
While potatoes are baking, place 1 tablespoon olive oil in a large skillet over medium heat-high heat. Add diced onion and cook until translucent.
Reduce heat to medium-low setting and add corn, black beans, fresh lime juice and honey.
Add garlic and cook until fragrant – about 1 minute.
Once potatoes have finished roasting, toss them into the skillet with chopped cilantro.
Serve sweet potato filling in warm tortillas with feta cheese and additional cilantro as well as any other preferred toppings.
Nutrition facts do not include information for toppings of your choice.