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!

