- 1 1/2 lbs sweet potatoes
- 4 tablespoons olive oil, divided
- 1 teaspoon cumin
- 1 teaspoons paprika
- 1/4 teaspoon ground coriander
- 1/8 - 1/4 tsp cayenne pepper
- 1/2 teaspoon sea salt, divided
- 1 teaspoon McCormack Peppercorn Medley®
- 1/2 teaspoon fresh ground black pepper
- 1 small yellow onion
- 3 cloves garlic
- 1 (14.5) oz can black beans
- 1 cup frozen yellow corn
- 3 tablespoons honey
- 3 tablespoons fresh lime juice
- Corn or flour tortillas
Preheat oven to 425 degrees.
Directions:
Mix together the cumin, paprika, coriander, peppers, and 1/4 teaspoon sea salt in a small dish. Peal and cube the sweet potatoes and place in a wide bowl. Drizzle on 3 tablespoons of olive oil and toss. Then, as you continue tossing the potatoes, sprinkle on the spice mixture until evenly coated. Spread the potato cubes on a metal pan and roast for 30 minutes, removing from oven and tossing once halfway through baking.
Mix together the cumin, paprika, coriander, peppers, and 1/4 teaspoon sea salt in a small dish. Peal and cube the sweet potatoes and place in a wide bowl. Drizzle on 3 tablespoons of olive oil and toss. Then, as you continue tossing the potatoes, sprinkle on the spice mixture until evenly coated. Spread the potato cubes on a metal pan and roast for 30 minutes, removing from oven and tossing once halfway through baking.
Whilst the potato cubes are cooking, mince the garlic and set aside. Mince the onions and set aside. Juice three tablespoons of lime and set aside. Rinse and drain the beans and set aside. Thaw and drain the corn and set aside.
Approximately ten minutes before the potatoes are done, heat the remaining tablespoon of olive oil over medium-high heat. Once hot, add onion and saute until caramelized (golden brown on edges and tender), about 5 - 6 minutes. Whilst the onions are browning, mince the garlic and then add it to the onions, along with the other 1/4 teaspoon of sea salt. Reduce heat to medium-low, add in drained black beans, corn, honey. and lime juice. Heat until warmed through. Toss in roasted sweet potatoes. Serve over warm tortillas with desired toppings.
Topping options: cotija or feta cheese (monterrey or manchengo would also be good), diced avocados, shredded romaine lettuce or purple cabbage, fresh salsa, and/or pico de gallo and hot sauce
Myrtle's Note: I totally forgot to slice up the avocado waiting in the refrigerator. However, these vegetarian tacos were really tasty to someone who is very decidedly not a vegetarian! I would recommend not forgetting the avocado and combining it with the cotija or feta cheese! As to alterations, I dropped the cilantro (UGH) and increased the garlic.
Yield: 4 full, two-taco servings, with perhaps another taco left over.
Yield: 4 full, two-taco servings, with perhaps another taco left over.
