Sweet Potato-Bean-Corn Tacos with Avocado

blackbean-sweetpotato-corntaco-web

Roasted sweet potatoes, slightly caramelized and seasoned with maple syrup and cumin, are the centerpiece of these great filling tacos. I had made the potatoes a day ahead because I had the time to just cut up a sweet potato and put it on a baking sheet. So when it came time to make this dinner, I just opened a can of black beans and a bag of Trader Joe’s roasted corn, cut open some avocados, and grabbed a jar of salsa and a bag of low-carb tortillas.

Simple recipe. Simple ingredients. Delicious. You’ve also got breakfast or the basis for a great omelet too.


Sweet Potato-Bean-Corn Soft Tacos with Avocado
Serves 2

Ingredients:

4 cloves garlic

1/2 onion

olive oil

1 medium sweet potato or yam, roasted

1 teaspoon cumin

2 tablespoons maple syrup

1 cup corn kernels

1 16 oz can black beans or other variety, drained and rinsed thoroughly

1 medium ripe tomato (optional)

1 bag of whole wheat tortillas (I use the low-carb variety)

2 avocados, mashed

1 lime, cut into thirds for squeezing

4 green onions, chopped into rings, white parts discarded

1/2 cup cilantro leaves, chopped

Salsa of your choice

Directions:

Peel and dice a sweet potato or yam. Toss in a bowl with 2 tablespoons of olive oil, salt, cumin, and maple syrup. Pour out onto a cookie sheet. Roast cubed sweet potatoes for about 20 minutes at 350-degrees, turning once, until tender and slightly browned. Allow to cool.

Smash garlic with the back of a cleaver to remove skin, chop coarsely.

Chop onion into small pieces.

Heat about a tablespoon of olive oil in a skillet over medium heat. Add onion and fry until it starts to soften. Add garlic, continue stirring for another minute or two until fragrant. Add corn and beans, stirring until steaming, add sweet potatoes and optional tomato last and heat everything to bubbling. Turn off heat.

Chop green onions and cilantro and add them to the sweet potato mixture.

Slice avocados in half, removing pit, and scoop out contents into a bowl. Mash with the back of a fork until creamy like guacamole. Add salt and lime juice.

Put 2 tortillas between 2 paper towels and microwave for 30 seconds to warm them.

To serve, put out tortillas, salsa, smashed avocados and sweet potato mixture and let people help themselves!

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