Tuesday, January 27, 2015

Taco Tuesday: Honey Lime Sweet Potato Tacos

Tacos without meat is a bit of a stretch even for me, but calling all taco lovers, vegetarian, vegan, and not! This combo definitely got a thumbs up from me. Potatoes have proven time and time again to be a sufficient center of a meal. This recipe was adapted from Cooking Classy.

I two huge sweet potatoes and I will admit, it was a bit of an overkill. But, the good thing is that potatoes are just as good the next day as leftovers.

The seasoning used was delicious and honestly might have even been better the next day. 

1-2 lbs sweet potatoes, lightly peeled and cut into cubes
Olive oil
1 tsp cumin
1 tsp paprika
1/2 tsp cayenne pepper
Salt & pepper
3 tbsp honey
3 tbsp lime juice
1 clove minced garlic
1 can black beans
1 cup frozen corn
1 yellow onion, diced
Corn tortillas
Cilantro & avocado for topping

Preheat oven in 425*. Toss potatoes with a few tablespoons of olive oil, cumin, paprika, cayenne pepper, salt, and pepper until evenly coated. Bake in oven for 15-20 minutes until potatoes are tender.

Caramelize onion in frying pan with olive oil, and garlic about 5 minutes. Add in can of drained black beans, corn, honey, and lime juice. Fry until heated through.

Dish up and enjoy!


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