1 ½lbssweet potatoes, peeled and diced into ½ inch cubes
4tablespoonolive oil, divided
1medium sweet onion, diced
4garlic cloves, minced
1(15.5 oz can)black beans, rinsed and drained
2limes, juiced + more for garnish
3tablespoonfresh cilantro, chopped
Preheat oven to 425°F. Place diced sweet potatoes in medium bowl and add 3 tablespoon olive oil, cumin, paprika, chili powder, ground coriander, salt and pepper. Mix until everything is coated. Line baking sheet with parchment paper and add sweet potatoes. Bake for 15-20 minutes or until tender, tossing halfway through.
While sweet potatoes are cooking, heat 1 tablespoon olive oil in large skillet over medium-high heat. Add onion and cook until slightly caramelized which should take about 5 minutes. Add garlic and cook for an additional 30 seconds. Reduce heat to medium-low and add the black beans, corn, honey and lime juice. Add roasted sweet potatoes and cilantro and mix.
For tortillas, heat small skillet over medium-high heat and cook for 30 seconds on both side. Serve sweet potato mix over warm tortillas with some avocado and feta cheese or desired toppings.
Be consistent when cutting the sweet potatoes so it will cook evenly.
Add cold oil to a cold skillet and let heat up to proper temperature before adding the onion. You’ll know it is ready when the oil starts to shimmer.
To make the corn tortillas pliable, heat a small skillet over medium heat and cook for 30 seconds on each side. You can also cover the tortillas with a wet paper towel and place in the microwave for 30 seconds.
It may seem like a strange addition, but feta cheese works great with these tacos. You can of course use any cheese you like, but the saltiness from the feta is perfect.
These sweet potato and black been tacos are so flavorful that they don't need toppings, but avocado is essential to get some healthy fat.