Did you guys watch the Super Bowl yesterday? Did you have a party and have lots of delicious food and eat waaay to much like I did? I didn’t love the ending because I wanted the Seahawks to win, but at least it was a good game this year and not a blow out like last year. But is it just me or were the commercials a huge let down. There was about 4 or 5 that were actually funny. The rest were kind of sad and then it seemed like all the rest were for movies, video games or TV shows. Totally lame. The commercials used to be so much better. We were all disappointed.
After all, isn’t that one the reasons you watch the Super Bowl, for the commericals?
What did you think?
Ok, enough football talk. Let’s talk about these scrumptious honey-lime sweet potato, black bean and corn tacos. . . phew, that’s a mouthful to say. My cute friend at the gym is the one that introduced me to these yummy things. I loved them. My husband loved them. My boys liked them . . .but let’s be honest, they don’t know what’s really good because their taste buds are still way too young!
I could eat these every week. Healthy, simple and absolutely delicious!
- 1 1/2 lbs sweet potatoes , peeled if desired and diced into 1/2-inch cubes
- 4 Tbsp. olive oil , divided
- 1 tsp. cumin
- 1 tsp. paprika
- 1/4 tsp ground coriander
- 1/8 - 1/4 tsp. cayenne pepper
- Salt and freshly ground black pepper
- 1/4 cup yellow onion , diced
- 1 clove garlic , minced
- 1 (14.5) oz can black beans, rinsed and drained
- 1 cup frozen yellow corn , thawed and drained
- 3 Tbsp honey
- 3 Tbsp. fresh lime juice
- 4 Tbsp. chopped fresh cilantro
- Corn or flour tortillas
- Crumbled Queso fresco cheese
- Diced avocados , fresh salsa or pico de gallo and hot sauce (optional)
Preheat oven to 425 degrees.
Line a baking sheet with foil then place sweet potatoes on foil. Drizzle with 3 Tbsp olive oil and toss to evenly coat. Sprinkle evenly with cumin, paprika, coriander, cayenne pepper and season lightly with salt and pepper to taste then toss to evenly coat. Bake in preheated oven 15 - 20 minutes until tender, removing from oven and tossing once halfway through baking.
Meanwhile, in a large skillet, heat remaining 1 Tbsp olive oil over medium-high heat. Once hot add onion and saute until caramelized (golden brown on edges and tender), about 5 - 6 minutes, adding in garlic during last 30 seconds of sauteing. Reduce heat to medium-low, add in drained black beans, corn, honey and lime juice. Heat until warmed through. Toss in roasted sweet potatoes and cilantro. Serve over warm tortillas with desired toppings.
I drizzled some avocado cream sauce over these which was absolutely delicious. You can find the recipe here.
Recipe Source: Adapted slightly from Cooking Classy