What’s the nicest Vegetable in a Summer Meal? Why, a Sweet Potato of course! 😜
Sweet Potato and Black Bean Tortillas
2 large sweet potatoes, peeled and diced into small cubes
4 Tbsp. olive oil, divided
1 tsp. cumin
1 tsp. paprika
1/2 tsp. Garlic powder
1/2 tsp ground coriander
1/4 tsp. Chili powder
Salt and freshly ground black pepper
1 small yellow onion, diced
2 tsp. minced garlic
1 1/2 cups black beans, drained and rinsed
1 cup frozen yellow corn, thawed and drained
3 Tbsp. honey
2 Tbsp. fresh lime juice
2 Tbsp. Roughly chopped fresh cilantro
Small Corn or flour tortillas
Sliced avocado and cotija cheese for serving (optional)
Preheat oven to 425 degrees. Line a baking sheet with foil. Place the sweet potatoes on the foil and drizzle with 3 Tbsp. of the olive oil. Toss to evenly coat.
Sprinkle evenly with cumin, paprika, coriander, chili powder, garlic powder, salt and pepper and toss to evenly coat. Bake for approx. 20 minutes until tender, removing from oven and tossing once halfway through baking.
In large skillet, heat remaining 1 Tbsp. olive oil over medium-high heat. When hot add onion and sauté until caramelized, about 5 to 6 minutes. Add garlic during last 30 seconds of sautéing.
Reduce heat to medium-low and add in drained black beans, corn, honey and lime juice. Heat until warmed thoroughly warmed. Toss in the roasted sweet potatoes and cilantro. Serve over warm tortillas with avocado and cheese.