Smoky Black Bean and Caramelized Sweet Potato Tacos

🥘 Ingredients

• avocado
  1 unit
• black beans
  ½ can
• corn tortillas
  6 unit
• cumin
  1 tsp
• garlic
  2 clove
• honey
  1 tbsp
• lime
  1 unit
• olive oil
  2 tbsp
• sour cream
  2 tbsp
• sweet potatoes
  1 unit
• yellow onion
  1 unit

🍳 Cookware

• baking sheet
• large pan

1. 

   1

   Preheat oven to 400 degrees. Dice sweet potatoes into 1/2-inch cubes. Toss the diced sweet potato on a baking sheet with olive oil and season generously with salt and pepper. Place in the oven and roast for ⏱️ 20 minutes until soft and slightly caramelized.

   sweet potatoes: 1 unit, olive oil: 2 tbsp
2. 2

   Meanwhile, halve, peel, and dice yellow onion . Pick the leaves off the stems and set aside. Slice the corn kernels from the cob. Mince or grate garlic . Drain and rinse the black beans and set half of them aside for another meal. Zest and halve the lime .

   yellow onion: 1 unit, garlic: 2 clove, black beans: ½ can, lime: 1 unit
3. 

   3

   In a large pan , heat 1 tablespoon of the olive oil over medium heat. Add the onion and cook, tossing, until softened and slightly caramelized, ⏱️ 6 minutes . Season with salt and pepper. Add the garlic, the black beans, and the corn to the pan and cook, tossing, another ⏱️ 4 minutes .
4. 4

   Wrap the corn tortillas in tin foil and place them in the oven to warm, ⏱️ 5 minutes .

   corn tortillas: 6 unit
5. 

   5

   Meanwhile, add the roasted sweet potatoes to the pan with honey and cumin . Squeeze in the juice of ½ of the lime and stir to coat the mixture with the glaze. Cook, tossing, ⏱️ 3 minutes to combine. Season with salt and pepper.

   honey: 1 tbsp, cumin: 1 tsp
6. 

   6

   Halve and pit the avocado . Thinly slice half of the avocado and scoop the other half to a small bowl. Mash the avocado with sour cream and the juice of the remaining ½ lime, along with the lime zest. Season the crema with salt and pepper.

   avocado: 1 unit, sour cream: 2 tbsp
7. 7

   Fill the tortillas with the sweet potato–black bean mixture, the avocado slices, dollops of the crema, and the cilantro leaves. Serve the tacos with extra lime wedges on the side. Enjoy!