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Black Bean & Sweet Potato Tacos

Black Bean & Sweet Potato Tacos

with Blistered Corn and Avocado-Lime Crema

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This smoky-sweet taco filling can stand toe-to-toe with the best of them. Caramelized onion, sweet potato, and charred corn are tossed with honey, cumin, and lime for the flavor trifecta. A cool avocado-crema makes for the ultimate taco condiment.

Tags:Veggie
Allergens:MilkWheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Sweet Potato

1 unit

Yellow Onion

1 unit

Avocado

1 unit

Corn on the Cob

1 unit

Lime

¼ ounce

Cilantro

2 clove

Garlic

1 box

Black Beans

1 teaspoon

Cumin

1 jar

Honey

4 tablespoon

Sour Cream

(ContainsMilk)

6 unit

Flour Tortilla

(ContainsWheat)

Not included in your delivery

2 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3769.784 kJ
Calories901 kcal
Fat29 g
Saturated Fat9 g
Carbohydrate136 g
Sugar37 g
Dietary Fiber22 g
Protein21 g
Cholesterol0 mg
Sodium619 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Strainer
Aluminum Foil
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Wash and dry all produce. Preheat the oven to 450 degrees. Dice the sweet potato into 1/2–inch cubes. Toss the cubes on a baking sheet with a drizzle of oil and season with salt and pepper. Place the baking sheet in the oven to roast for 20-25 minutes, tossing halfway through cooking, until soft and slightly caramelized.

2

Prep the veggies: Meanwhile, halve, peel, and dice the onion. Pick the cilantro leaves of the stems. Cut the corn kernels of the cob. Mince or grate the garlic. Zest, the halve the lime. Drain and rinse the black beans.

3

Heat a drizzle of oil in a large pan over medium heat. Add the onion and cook, tossing for 5-6 minutes, until softened and slightly caramelized. Season with salt and pepper. Add the garlic, corn, and half the black beans to the pan and cook, tossing for another 3-4 minutes. Wrap the tortillas in tin foil and place in the oven to warm for 5 minutes. HINT: Save the remaining black beans for another recipe!

4

Add the roasted sweet potatoes, honey, cumin, and the juice of half a lime to the pan and cook, tossing for 2-3 minutes to combine. Season with salt and pepper.

5

Halve and pit the avocado. Thinly slice one half and set aside; scoop the other half into a small bowl. With a fork, mash the avocado with 4 Tablespoons sour cream, the remaining lime juice, and the lime zest. Season to taste with salt and pepper.

6

Assemble the tacos: Fill the tortillas with the sweet potato filling, avocado slices, avocado-lime crema, and cilantro leaves.