Or “Healthy tacos for healthy yogis.” Makes 8-10 tacos. Make it all — you’ll want leftovers.
- 2 sweet potatoes, peeled and diced into 1/4 inch chunks
- 1/2 t cumin
- 1 pinch cayenne pepper, or more to taste
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 cup corn (frozen is fine, just make sure to dethaw it)
- 1 jalapeno, minced, seeds removed
- 1 can black beans (drained)
- juice of 1 lime
- 1 T honey
- 10 small corn tortillas
- Optional: Avocado chunks, minced cilantro, mexican cheese, sour cream, salsa, shredded lettuce
Preheat your oven to 400. Peel and dice your sweet potatoes, sprinkle them with cumin, cayenne, salt, pepper and olive oil. Stir to combine, then bake for 20-30 minutes, turning once at the 10 minute point, until the potatoes are soft on the inside and crispy on the outside.
Meanwhile, in a saute pan, combine onion and garlic with a splash of olive oil. Cook on medium high for 3 minutes, then add the jalapeno and corn and cook for 5 minutes more, until all the veggies are softened. Add a can of black beans (drained of liquid), lime juice, honey, and a pinch of salt and pepper — then turn the heat to low and let the mixture simmer.
Remove the sweet potatoes from the oven and add them to the corn and black bean mixture. Turn the oven heat off, but add the tortillas to the oven for 2-4 minutes — place them directly on the rack if you like a bit of crispy char, or wrap them in foil for soft tortillas.
To assemble the tacos, add a heaping scoop of sweet potato corn filling to each tortilla. Top with whatever you desire — we prefer cilantro, another squeeze of lime, mexican cheese, and occasionally a dollop of sour cream. Enjoy!