Sweet Potato, Black Bean and Corn Tacos with Cilantro and Avocado Yogurt Dressing

This is how to do cozy cooking in the fall when it’s still 100 degrees outside. #californialiving

For the tacos:
1 1/2 lbs sweet potatoes, peeled if desired and diced into 1/2-inch cubes
4 tablespoons olive oil, divided
1 teaspoon cumin
1 teaspoon paprika
1/4 teaspoon ground coriander
1/8 teaspoon cayenne pepper
Salt and freshly ground black pepper
1 small 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
corn or flour tortillas
*Feta cheese, diced avocados, fresh cilantro

Preheat oven to 425 degrees. Line a baking sheet with foil and cover with sweet potatoes. Drizzle with olive oil and toss to coat. Combine the cumin, paprika, coriander, cayenne pepper, salt and pepper to taste, then sprinkle evenly over the potatoes and toss to coat again. 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 olive oil over medium-high heat. Once hot, saute onion until caramelized, 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. Serve over warm tortillas with desired toppings.

Recipe Source: Cooking Classy

For the cilantro-avocado yogurt dressing:
1 ripe avocado

1 cup plain Greek yogurt
1/4 cup cilantro
juice of 1/2 lime
1/2 teaspoon salt

Slice the avocado in half, remove the pit, and scoop the flesh from the skin. Add to a blender along with all of the other ingredients. Blend together until smooth and creamy.

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