Honey-lime Sweet Potato, Corn & Black Bean Tacos

When I decided to become vegetarian, I thought I would never get sick of loaded salads and sandwiches stuffed with cucumbers, tomatoes, sprouts and fancy cheeses on a variety of tasty breads. I never thought I’d get sick of subbing veggie patties for burgers and chik’n strips for, well, chicken strips.

And it’s not so much that I’m sick of those things, but after a year and a half, it’s important to keep things interesting. That is exactly what I was in the mood for when I stumbled across the recipe for these Honey-lime Sweet Potato, Corn & Black Bean Tacos! I know they sound like a mouthful, but they were absolutely wonderful. They were just the right amount of spice and variety that I needed to redeem my faith in veggie.

Aside from the challenge of cutting raw sweet potatoes, these were surprisingly easy to throw together. I topped mine with avocado and sour cream, but adding some pico, feta and/or some sliced lettuce would have been pretty great, too. I hope these inspire you to get a little adventurous with your go-to dinner options, and help remind you that there always ways to jazz things up!

Honey-lime Sweet Potato, Corn & Black Bean Tacos

2 sweet potatoes, peeled and cubed
4 tablespoons olive oil, divided
1 teaspoon cumin
1 teaspoon paprika
1/4 teaspoon ground coriander
1/4 teaspoon cayenne pepper
Salt and pepper
1 onion, diced (1 cup)
1 clove garlic, minced
1 (14.5 ounce) can black beans, rinsed and drained
1 cup frozen yellow corn, thawed and drained
3 tablespoons honey
3 tablespoons lime juice
2 tablespoons chopped fresh cilantro
Flour tortillas
Sour cream
1 avocado

Preheat oven to 425 degrees. Lay out your sweet potato cubes on a baking sheet covered in foil. Drizzle with 3 tablespoons of the olive oil, and toss to evenly coat. Sprinkle evenly with cumin, paprika, coriander, cayenne pepper and season lightly with salt and pepper. Then toss to coat.


Bake in preheated oven 15 – 20 minutes until tender, removing from oven and tossing once halfway through.

Meanwhile, in a large skillet, heat remaining 1 tablespoon of olive oil over medium-high heat. 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. 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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