Ingredients
- 1 1/2 lbs Sweet Potatoes, Diced
- 4 TBS Olive Oil, Divided
- 1 tsp Cumin
- 1 tsp Paprika
- 1/4 tsp Ground Coriander
- 1/8-1/4 tsp Cayenne Pepper
- Salt & Pepper
- 1 Onion, Diced (1 C)
- 2 Cloves Garlic, Minced
- 1 Can (540mL) Black Beans
- 1 Can (340mL) Corn
- 3 TBS Honey/Maple Syrup
- 3 TBS Lime Juice
- 3 TBS Fresh Cilantro, Chopped
- Corn or Flour Tortillas
Topping ideas: romain lettuce and/or purple cabbage, diced avocados, diced tomatoes and/or fresh salsa/pico de gallo, sour cream, hot sauce, etc. Cotija, feta, monterrey or manchengo cheeses might also be good.
Directions
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Place sweet potatoes in a bowl, drizzle with 3 TBS olive oil and toss to evenly coat. Sprinkle evenly with cumin, paprika, coriander, cayenne pepper, season lightly with salt and pepper and toss to evenly coat. Spread on lined sheet and bake 20-25 min until tender, removing and tossing once halfway through.
- Meanwhile, in a large frying pan, heat remaining 1 TBS olive oil over med-high heat. Once hot add onion and saute until caramelized (golden brown on edges and tender), about 5-6 min, adding in garlic during last 30 sec of sauteeing.
- Reduce heat to med-low, add in black beans (rinse well and drain), corn (drain thoroughly), honey and lime juice. Heat until warmed through. Remove from heat and toss in roasted sweet potatoes and cilantro.
- Serve over warm tortillas with desired toppings. Corn tortillas are traditional: heat in non-stick pan with a bit of oil or water till lightly browned or wrap in tinfoil and bake at 350 degrees for 10-15 min.
