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Ingredients
0 servings
1.5 lbssweet potatoes
peeled and diced into 1/2-inch cubes
4 Tbspolive oil
divided
1 tspcumin
1 tsppaprika
½ tspground coriander
¼ tspcayenne pepper
optional
Salt
black pepper
freshly ground
1 cupyellow onion
chopped, diced
1 ½ tspminced garlic
1 x 14.5 ozcan black beans
drained and rinsed
1 cupfrozen yellow corn
thawed and drained
3 Tbsphoney
3 Tbspfresh lime juice
2 Tbspfresh cilantro
chopped
10Corn tortillas
or flour
avocado
Sliced, roma, co ja, or feta, for serving, optional
Instructions
Step 1
Preheat oven to 425 degrees. Line a baking sheet with foil then place sweet potatoes on foil. Drizzle with 3 Tbsp olive oil and toss to evenly coat.
Step 2
● 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.
Step 3
● Meanwhile, in a large skillet, heat remaining 1 Tbsp 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.
Step 4
● 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.
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