Black Bean & Sweet Potato Tacos

🥘 Ingredients

• avocado
  2 unit
• black beans
  1 can
• black pepper
  ¼ tsp
• cilantro
  1 bunch
• corn on the cob
  2 unit
• cumin
  1 tsp
• flour tortillas
  6 unit
• garlic
  3 cloves
• honey
  1 tbsp
• lime
  1 unit
• olive oil
  2 tbsp
• salt
  ½ tsp
• sour cream
  4 tbsp
• sweet potatoes
  1 lb
• yellow onion
  1 unit

🍳 Cookware

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

1. 

   1

   Preheat oven to 450°F. Dice sweet potatoes into ½-inch cubes. Toss on a baking sheet with a drizzle of olive oil and season with salt and black pepper . Place in oven to roast for ⏱️ 20 minutes , tossing halfway, until soft and slightly caramelized.

   sweet potatoes: 1 lb, olive oil: 2 tbsp, salt: ½ tsp, black pepper: ¼ tsp
2. 2

   Meanwhile, halve, peel, and dice yellow onion . Pick cilantro leaves from stems. Cut kernels from corn on the cob . Mince garlic . Zest and halve lime . Drain and rinse black beans .

   yellow onion: 1 unit, cilantro: 1 bunch, corn on the cob: 2 unit, garlic: 3 cloves, lime: 1 unit, black beans: 1 can
3. 

   3

   Heat remaining olive oil in a large pan over medium heat. Add onion and cook, tossing, for ⏱️ 5 minutes until softened and slightly caramelized. Season with salt and pepper. Add garlic, corn, and half the black beans. Cook, tossing, for ⏱️ 3 minutes . Wrap flour tortillas in aluminum foil and place in oven to warm for ⏱️ 5 minutes . Save the remaining black beans for another recipe.

   flour tortillas: 6 unit
4. 

   4

   Add roasted sweet potatoes, honey , cumin , and juice of half a lime to the pan. Cook, tossing, for ⏱️ 2 minutes to combine. Season with salt and pepper.

   honey: 1 tbsp, cumin: 1 tsp
5. 

   5

   Halve and pit avocado . Thinly slice one half and set aside. Scoop the other half into a small bowl . Mash with sour cream , remaining lime juice, and lime zest. Season to taste with salt and pepper.

   avocado: 2 unit, sour cream: 4 tbsp
6. 6

   Fill flour tortillas with sweet potato filling, avocado slices, avocado-lime crema, and cilantro leaves. Serve immediately.