Usually when I think of tacos, this Chipotle loving gal thinks of adding steak or chicken. I am also a huge fan of fish tacos. But I found this meatless taco recipe and had to give it a try and man oh man was it a hit! I will be making these again and again and again.
For prepping the Sweet Potatoes-
1 and 1/2 pounds peeled and chopped Sweet Potatoes cut into 1/2 inch cubes (I used 3 large Sweet Potatoes)
4 Tbsp. Olive Oil (divided)
1 tsp. Cumin
1 tsp. Paprika
1/4 tsp. Ground Coriander
1/4 tsp. Cayenne Pepper
Salt & Pepper (to taste)
Other ingredients to prep while Sweet Potatoes are baking-
1 clove garlic (minced)
1 small yellow onion (chopped) (About 1 cup)
1 14.5 oz. can black beans (rinsed + drained)
1 cup frozen yellow corn (thawed + drained)
3 Tbsp. Honey
3 Tbsp. Fresh Juice (1 lime)
2 Tbsp. Cilantro (chopped)
Feta cheese (this is a MUST!)
1.) Preheat oven to 425 degrees. Peel and chop up Sweet Potatoes into 1/2 cubes.
2.) Place Sweet Potato cubes onto a foil lined baking sheet and drizzle evenly with 3 Tbsp. of the Olive Oil. Toss to coat.
3.) Add Cumin, Paprika, Ground Coriander, Cayenne Pepper and Salt and Pepper. Toss.
4.) Place in oven to bake for 20 minutes. Make sure to remove from oven and toss at the 10 minute mark. (Halfway through)
While sweet potatoes are baking...
5.) Add the remaining 1 Tbsp. of Olive oil to a large skillet on Medium Heat
6.) Add the chopped onions and toss. Allow to caramelize (about 5-6 minutes)
7.) Add minced garlic and toss for about 30 seconds then lower heat to medium low
8.) Add black beans, corn, honey and lime juice. Heat until warmed through.
9.) Remove Sweet Potatoes from oven and add to the large skillet.
10.) Add Cilantro and toss all ingredients.
11.) Serve over warm tortillas with your desired toppings. I highly suggest adding the Feta cheese.
So incredibly delicious!
Do you have any other taco recipes with a twist like this one?
Please share in the comments!