Okay, I know I said zucchini are my favorite vegetable but I lied. Sweet potatoes will always be number one in my book. I truly believe there is no wrong way to eat sweet potatoes. I’ve even made donuts out of them. But I never considered sweet potatoes in a Mexican dish. Until now that is. I made these for a big family dinner and they were a huge hit. I cut the recipe down here so it serves about 5-6.
The sweet potatoes are roasted first but let’s just take a moment to appreciate this beautiful array of ingredients
While the sweet potatoes covered in spices are roasting, sauté the onions, adding in garlic, corn, black beans, honey and fresh lime juice. When the ingredients are fully cooked, mix them together and stir in fresh cilantro.
-2 sweet potatoes, diced into 1/2 inch cubes
-1 onion, diced
-1 can of black beans
-1 cup of frozen yellow corn, thawed
-3 tbsp of honey
-3 tbsp of fresh lime juice
-1 clove of garlic
-4 tbsp of olive oil
-2 tbsp of chopped cilantro
-1 tsp of cumin
-1 tsp of paprika
-1/4 tsp ground coriander
-salt and pepper to taste
Preheat oven to 425 degrees. Line a baking sheet with foil and place sweet potatoes on the baking sheet, drizzle them with 3 tbsp and cumin, paprika, coriander, salt and pepper. Toss the potato chunks to evenly distribute. They should bake in the oven for about 15-20 minutes.
Meanwhile, heat the remaining 1 tbsp of olive oil and sauté the onions until they’re caramelized to a golden brown. Add in the garlic right before the onions are done. Reduce heat to medium-low and add in drained black beans, corn, honey and lime juice. Keep the ingredients on the stove until they’re all warmed through. Toss in sweet potatoes and cilantro. Finally, serve over warm, baked tortillas and garnish with salsa or whatever toppings your heart desires.