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Smoky Black Bean & Caramelized Sweet Potato Tacos

Smoky Black Bean & Caramelized Sweet Potato Tacos

with Blistered Corn and Avocado-Lime Crema

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This spicy-sweet taco filling can stand toe-to-toe with the best of them. Caramelized onion, sweet potato, and blistered corn are tossed with honey, chili flakes, and lime for the flavour trifecta. A cool avocado crema makes for the ultimate taco condiment.

Tags:Gluten freeVeggie
Allergens:Sulphites/SulfiteMilk/Lait

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Sweet Potato, cubes

(ContainsSulphites/Sulfite)

1 unit

Avocado

113 g

Onion, chopped

1 tsp

Roasted Cumin, ground

1 tsp

Chili Flakes

1 unit

Corn on the Cob

½ can

Black Beans

1 unit

Lime

1 tbsp

Honey

7 g

Cilantro

6 unit

Corn Tortillas

2 tbsp

Sour Cream

(ContainsMilk/Lait)

2 clove

Garlic

Not included in your delivery

unit

Oil*

unit

Salt*

unit

Pepper*

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3196.576 kJ
Calories764 kcal
Fat31 g
Saturated Fatnull g
Carbohydrate106 g
Sugarnull g
Dietary Fiber23 g
Protein18 g
Cholesterolnull mg
Sodiumnull mg
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 400°F. Start prepping when your oven comes up to temperature!

2

Roast the sweet potatoes: Toss the sweet potatoes on a baking sheet with a drizzle of oil. Roast in the centre of oven, stirring halfway through, until soft and slightly caramelized, 20-25 mins.

3

Prep: Wash and dry all produce. Coarsely chop the cilantro. Mince or grate the garlic. Zest, then juice the lime. Drain and rinse the black beans (DO: measure out.) Carefully slice a 2-cm a piece off the larger end of the corn to create a flat edge. Stand the corn on your cutting board, and carefully slice the kernels off the cob by running your knife down the length of the cob.

4

Start the filling: Heat a large pan over medium heat. Add a drizzle of oil, then the onion and garlic. Cook, stirring, until softened and slightly caramelized, for 3-4 mins. Add the beans, corn, honey, cumin, half the lime juice and a pinch of chili flakes. Set aside.

5

Make the avocado-lime crema: Halve and pit the avocado. Thinly slice half the avocado. Scoop the remaining half avocado into a small bowl. Add the sour cream, lime zest and remaining lime juice. Mash everything together with a fork. Season with salt and pepper.

6

Wrap the tortillas in tin foil and place in the oven to warm for 5 mins.

7

Finish the filling: Add the roasted sweet potatoes to the filling. Stir until mixture is warmed through, 1-2 mins. Season with salt and pepper.

8

Finish and Serve: Fill the warm tortillas with the sweet potato filling, avocado slices, crema, and cilantro. Enjoy!