Sweet Potato, Black Bean, Corn & Avocado Tacos

We seemed to have consumed our yearly intake of meat over our July 4th weekend, so when we got back home from vacation we were craving lots and lots of vegetables.  This certainly was what we were looking for.  It was delicious!  You really need to add a tomato salsa and extra lime juice to give it a bit of tang and oh my! Fabulous.  The fresh corn off the cob most certainly made it even better, but you are welcome to use frozen corn.  Though be warned that nothing compares to that crunch of fresh corn.  You can bake corn in the oven or microwave with the husk still on.  We usually do 2 cobs of corn (with the husk still on) in the microwave for 6 minutes.  Let cool and then the silk and husks come right off when you peel it.  We just slice the kernels right off the cob.  We also used feta as I like the extra flavor, but feel free to enjoy whatever cheese you like best.  Enjoy!

Sweet Potato, Black Bean, Corn & Avocado Tacos

2  lbs sweet potatoes, peeled and diced into 1/2-inch cubes

4 Tblsp olive oil, divided

1 Tblsp cumin

2 tsp paprika

1 tsp ground coriander

1/4 tsp cayenne pepper

Salt and freshly ground black pepper

1 small yellow onion, diced (1 cup)

1 clove garlic, minced

1 (14.5) oz can black beans, rinsed and drained

2 corn on the cob, cooked, and cut off cob or 1 1/2 cups frozen corn

3 Tbsp honey

3 Tbsp fresh lime juice

1/8 cup chopped fresh cilantro

Corn or flour tortillas

Romaine lettuce

Cotija or feta cheese

1-2 diced avocados

red tomato salsa or pico de gallo

lime wedges

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 evenly to coat. Sprinkle evenly with cumin, paprika, coriander, cayenne pepper and salt and pepper to taste. Toss to evenly coat. Bake in preheated oven 15 - 20 minutes until tender, tossing once halfway through baking.

Meanwhile, in a large skillet, heat remaining 1 Tbsp olive oil over medium-high heat. Add onion and sauté until golden brown, about 5 - 6 minutes.  Add garlic during the last mintue of sautéing. 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.

Serves 6

*Adapted from Cooking Classy.