An absolutely delicious vegetarian soft taco that even meat-eaters will LOVE! Sweet potatoes mixed with protein packed black beans make these extra hearty!

Ingredients

1/4 cup sour cream
handful fresh cilantro
1/2 teaspoon honey
1/2 lime, juiced
salt and pepper
chili powder
1 1/2 pounds sweet potatoes, peeled and diced into 1/2 inch cubes
4 tablespoons olive oil, divided
1 teaspoon cumin
1 teaspoon paprika
1/4 teaspoon ground coriander
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper
salt and pepper, to taste
1 yellow onion, finely diced
2 cloves garlic, minced
14.5 ounces can of black beans, thoroughly drained and rinsed
1 cup frozen corn, thawed and drained
3 tablespoons honey
3 tablespoons lime juice
2 tablespoons fresh cilantro, chopped
flour tortillas
shredded romaine lettuce
shredded purple cabbage
diced avocado
minced cilantro

Directions

Step 1
Preheat oven to 425 degrees. Line a baking sheet with aluminum foil, set aside. Peel and dice sweet potatoes and place in large bowl. Add 3 tablespoons of olive oil and add in paprika, cumin, chili powder, coriander, cayenne and salt and pepper. Toss to coat evenly, then pour onto prepared baking sheet.

Step 2
Bake for 20-25 minutes, or until tender and slightly caramelized, stirring once halfway through baking.

Step 3
While the potatoes are roasting, in a large skillet, heat remaining 1 Tbsp olive oil over medium-high heat. Add onion and saute about 5 - 6 minutes, adding in garlic during last minute of cooking. Reduce heat a bit, to medium-low, add in drained and rinsed black beans, and corn, and heat until warmed through.

Step 4
Add in roasted sweet potatoes, drizzle with honey and lime juice and cilantro. Stir to combine well. Serve over warm tortillas with desired toppings.

Step 5
Combine sour cream, cilantro, lime juice, honey, salt, pepper, and chili powder in a food processor and pulse until smooth. Serve drizzled over the tacos.