Most readers will realise by now that I’d happily eat sweet potatoes every day for the rest of my life. This vegetarian taco recipe is so filling that you’ll never even notice the lack of meat. Although if you are like me, you won’t be able to eat just one taco.
Sweet Potato, Pinto Bean, Corn Tacos
I say eat multiple tacos because they are small, fresh and packed full of veggies. (Adapted from Cooking Classy)Ingredients:
2 large sweet potatoes, peeled and diced4 tablespoons olive oil1 teaspoon cumin1 teaspoon paprika1/4 teaspoon ground coriander1/4 teaspoon cayenne peppersalt and pepper to taste1 small yellow onion (diced)1 clove of garlic, minced1 can of pinto beans (drained and rinsed)1 cup of corn3 tablespoons of honey3 tablespoons of lime juice3 tablespoons of fresh cilantro, chopped roughly corn tortillasmachengo cheese (or monterrey or feta)salsa (if desired)
The sweet potatoes smell divine roasting in all their spices. If only smell ‘o’ vision had already been invented… Preheat the oven to 425 F. Line a tray with foil. Put the sweet potatoes in a bowl and toss with the spices and 2 tablespoons of olive oil until everything is evenly coated. Spread them out on the tray and bake for 15-20 minutes until the potatoes are tender. (Turn them over halfway through baking.)
A delicious foundation that will promptly be built upon. Heat 1 tablespoon of olive oil over medium heat in a large skillet. Add your chopped onions and saute for about 5 minutes. Add the garlic in during the last minute. Reduce the heat and add in the corn, beans, lime juice and honey. When everything is warmed through, remove it from the heat and put it into a large bowl. Add the sweet potatoes and the cilantro into the bowl and toss.
Now for some homemade salsa.I make my own fresh salsa and you can find the recipe in my recipe tab. Top your tortillas with the sweet potato mix, salsa and shredded manchego cheese.
Ready for the finishing touches: cheese!
The finished picture.