Smoky Black Bean and Caramelized Sweet Potato Tacos

🥘 Ingredients

• avocado
  1 piece
• black beans
  15 oz
• cilantro leaves
  ¼ cup
• corn kernels
  ½ cup
• corn tortillas
  4 pieces
• cumin
  1 tsp
• garlic
  2 cloves
• honey
  1 tbsp
• lime
  1 piece
• olive oil
  2 tbsp
• sour cream
  2 tbsp
• sweet potatoes (diced into ½-inch cubes)
  2 pieces
• yellow onion
  1 piece

🍳 Cookware

• baking sheet
• large pan
• small bowl

1. 

   1

   Preheat oven to 400°F. sweet potatoes . Toss on a baking sheet with 1 tbsp olive oil and season with salt and pepper. Roast ⏱️ 20 minutes , until soft and slightly caramelized.

   sweet potatoes: 2 pieces (diced into ½-inch cubes), olive oil: 2 tbsp
2. 2

   Meanwhile, halve, peel, and dice the yellow onion . Pick the cilantro leaves off the stems. Cut corn kernels off the cob. Mince garlic . Drain and rinse the black beans . Set half the beans aside for another day. Zest and halve the lime .

   yellow onion: 1 piece, cilantro leaves: ¼ cup, corn kernels: ½ cup, garlic: 2 cloves, black beans: 15 oz, lime: 1 piece
3. 

   3

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

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

   corn tortillas: 4 pieces
5. 

   5

   Meanwhile, add the roasted sweet potatoes, honey , cumin , and the juice of ½ lime to the pan and 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, then scoop the other half into a small bowl . With a fork, mash the avocado with 2 tbsp sour cream , the juice of ½ lime, and the lime zest. Season with salt and pepper.

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

   Assemble tacos with the sweet potato mixture, avocado slices, avocado-lime crema, and cilantro leaves. Enjoy!