Sweet Potato Black Bean Tacos

When I saw this recipe on Pinterest, I HAD to try it immediately. And while the portion is definitely not in the “cooking for 2” category, this was the perfect meal for Matt and me to cook just for us last Saturday night…and left us with delicious leftovers for several more meals after!

My kids don’t like sweet potatoes yet (I keep trying!), but this would make a great dinner for company coming over…big portion, and really unique.

Original here, my few small tweaks to use less oil and enhance the flavors we prefer here:

1 1/2 lbs sweet potatoes, peeled and diced into 1/2 cubes (smaller cooks faster)
3 Tbsp olive oil, divided
1 1/2 tsp cumin
1 tsp paprika
1/4 tsp cayenne pepper
Salt and freshly ground black pepper
1 small yellow onion, diced (1 cup)
2 clove garlic, minced
1 (14.5) oz can black beans, rinsed and drained
1 cup frozen yellow corn, thawed and drained
2 Tbsp honey
3 Tbsp fresh lime juice
2 Tbsp chopped fresh cilantro
Corn or flour tortillas
Baby spinach or Romaine lettuce, cotija or feta cheese, diced avocados, fresh salsa or pico de gallo and hot sauce (optional)

Preheat oven to 425 degrees. Line a baking sheet with foil; place sweet potatoes on foil. Drizzle with 2 Tbsp olive oil OR spray well with a Misto of olive oil and toss to evenly coat. Mix together cumin, paprika, and cayenne pepper and sprinkle evenly over sweet potatoes. Season lightly with salt and pepper to taste then toss to evenly coat. Bake in preheated oven 15 – 25 minutes until tender, removing from oven and tossing once halfway through baking.

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), 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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