Meatless Monday and Taco Tuesday can collide with this hearty dish. Our favorite veggies are pan-roasted and then topped with a sweet honey, lime, and cilantro drizzle for the ultimate plant-packed tacos.
Honey-Lime Sweet Potato, Black Bean, and Avocado Tacos
(loaded vegetarian tacos)
Serves 4 to 6
What you need:
2 tablespoons vegetable oil
1 pound sweet potatoes, peeled and diced
½ teaspoon paprika
½ teaspoon ground cumin
¼ teaspoon ground coriander
½ teaspoon salt
½ teaspoon freshly ground pepper
1½ cups fresh or frozen (thawed) corn
½ cup diced red onion
1 (15.5-ounce) can black beans, drained and rinsed
3 tablespoons Savannah Bee Company® Sourwood Honey, or your favorite Savannah Bee Company® honey
3 tablespoons fresh lime juice
3 tablespoons chopped fresh cilantro
16 corn tortillas, charred
Toppings: diced avocado and cotija cheese
What to do:
1. Wash Up!
2. Start the Taco Filling: Heat the oil in a large skillet over medium heat. Add the sweet potatoes and season with paprika, cumin, coriander, salt, pepper. Cook, stirring frequently, 8 minutes or until the sweet potatoes are almost tender. Stir in the corn and red onion. Cook 3 to 4 minutes longer or until the vegetables are tender. Stir in the black beans.
3. Finish the Taco Filling: Stir together the honey, lime juice, and cilantro. Add to the sweet potato mixture and toss to coat. Season with additional salt and pepper to taste.
To Serve: Divide the taco filling evenly between the tortillas. Top with avocado and cotija.