An absolutely delicious vegetarian soft taco that even meat-eaters will LOVE! Sweet potatoes mixed with protein packed black beans make these extra hearty!
1/4 cup sour cream
handful fresh cilantro
1/2 teaspoon honey
1/2 lime, juiced
salt and pepper
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
shredded romaine lettuce
shredded purple cabbage
Step 1Preheat 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 2Bake for 20-25 minutes, or until tender and slightly caramelized, stirring once halfway through baking.
Step 3While 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 4Add in roasted sweet potatoes, drizzle with honey and lime juice and cilantro. Stir to combine well. Serve over warm tortillas with desired toppings.
Step 5Combine sour cream, cilantro, lime juice, honey, salt, pepper, and chili powder in a food processor and pulse until smooth. Serve drizzled over the tacos.