Black Bean & Sweet Potato Tacos

🥘 Ingredients

• avocado
  2 unit
• black beans
  1 box
• cilantro
  ½ oz
• corn on the cob
  2 unit
• cumin
  2 tsp
• flour tortilla
  12 unit
• garlic
  4 clove
• honey
  1 jar
• lime
  2 unit
• olive oil
  4 tsp
• pepper
• salt
• sour cream
  1/2 c
• sweet potatoes
  24 oz
• yellow onion
  2 unit

🍳 Cookware

• baking sheet
• large pan
• aluminum foil
• small bowl

1. 

   1

   Wash and dry all produce. Preheat the oven to 450 degrees. Dice sweet potatoes into 1/2–inch cubes. Toss the cubes on a baking sheet with a drizzle of olive oil and season with salt and pepper . Place the baking sheet in the oven to roast for ⏱️ 25 minutes , tossing halfway through cooking, until soft and slightly caramelized.

   sweet potatoes: 24 oz, olive oil: 4 tsp, salt, pepper
2. 2

   Prep the veggies: Meanwhile, halve, peel, and dice yellow onion . Pick the cilantro leaves of the stems. Cut the corn kernels of the corn on the cob . Mince or grate garlic . Zest, the halve lime . Drain and rinse black beans .

   yellow onion: 2 unit, cilantro: ½ oz, corn on the cob: 2 unit, garlic: 4 clove, lime: 2 unit, black beans: 1 box
3. 

   3

   Heat a drizzle of oil in a large pan over medium heat. Add the onion and cook, tossing for ⏱️ 6 minutes , until softened and slightly caramelized. Season with salt and pepper. Add the garlic, corn, and half the black beans to the pan and cook, tossing for another ⏱️ 4 minutes . Wrap flour tortilla in aluminum foil and place in the oven to warm for ⏱️ 5 minutes . HINT: Save the remaining black beans for another recipe!

   flour tortilla: 12 unit
4. 

   4

   Add the roasted sweet potatoes, honey , cumin , and the juice of half a lime to the pan and cook, tossing for ⏱️ 3 minutes to combine. Season with salt and pepper.

   honey: 1 jar, cumin: 2 tsp
5. 

   5

   Halve and pit avocado . Thinly slice one half and set aside; scoop the other half into a small bowl . With a fork, mash the avocado with sour cream (4 tablespoons), the remaining lime juice, and the lime zest. Season to taste with salt and pepper.

   avocado: 2 unit, sour cream: 1/2 c
6. 6

   Assemble the tacos: Fill the tortillas with the sweet potato filling, avocado slices, avocado-lime crema, and cilantro leaves.