Black Bean & Sweet Potato Tacos with Corn Salsa
Ingredients
Roasted Sweet Potatoes
- 2 medium sweet potatoes cut into 1 inch cubes (approximately 3-4 cups)
- 1-2 tablespoons olive oil avocado oil or neutral oil of choice
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon salt more to taste
Quick Seasoned Black Beans
- 2 15 oz can black beans drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 2 cloves garlic minced
- 2 teaspoons lime juice
Corn Salsa
- 2 cups frozen or canned corn 1 15.25 oz can rinsed and drained (Alternatively you could use 2 ears of corn, cooked and sliced off the cob, see below)
- 2 tablespoon olive oil divided
- 1/4 cup red onion finely chopped (up to 1/3 cup to tastes)
- 1/4 cup cilantro chopped (up to 1/2 cup to tastes)
- 1/2 teaspoon lime zest grated lime rind (up to 1 teaspoon to tastes)
- 1 tablespoon fresh lime juice up to 2 tablespoons to tastes
- 1/2 teaspoon kosher salt or more to tastes
- 1/2 green jalapeño pepper de-seeded and minced (up to 1 jalapeno to taste)
- 1/2 cup cherry or grape tomatoes quartered
Additional ingredients
- Gluten-free corn or flour tortillas
- 1-2 avocados diced
Instructions
Roasted Sweet Potatoes
- Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
- Add olive oil, cumin, chili powder and salt to a large bowl and mix to combine. Add cut sweet potatoes and toss to coat.
- Place sweet potatoes in a single layer on baking sheet, sprinkle with extra salt if desired, and bake for 25 minutes, or until tender and edges getting crispy. Set aside.
Quick Seasoned Black Beans
- In a small sauce pan add the black beans, lime juice, olive oil, garlic and spices. Mix together and heat for 3-5 minutes, until warm.
- Can be made ahead and stored in the refrigerator for several days and just heated up.
Corn Salsa
- If using frozen or canned corn, over high heat, add 1 tablespoon oil to a saute pan, then add corn and saute for 7-10 minutes or until it starts to brown (they will sound like they are popping!)
- If using corn off the cob, cook as desired (boil for 4-5 minutes or grill). Let cool a bit then, with a knife, slice kernels off the cob..
- Add cooked or toasted corn to a large bowl along with 1 tablespoon oil, onion, and remaining ingredients. Mix to combine.
- Keeps well for 1-2 days, so can make ahead.
Assemble the tacos
- Pro tip: to heat gluten-free tortillas,place on a plate, under a very lightly dampened paper towel and heat in a microwave for 10-20 seconds. This will warm the tortilla and make it softer.
- On each tortilla, add a spoonful or two of the warmed seasoned beans, then some roasted sweet potatoes. Top with corn salsa and avocado. Garnish with cilantro if desired. Enjoy!
We didn’t grow up eating sweet potatoes, but as I’ve gotten older, I enjoy them. I tried these as tacos, because we love street tacos, but they got too moist and broke apart. So, now I eat these as bowls and I actually like them better. Thanks for the recipe!