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Smoky Black Bean & Caramelized Sweet Potato Tacos
with Blistered Corn and Avocado-Lime Crema
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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Sweet Potato, cubes
(Contains Sulphites)
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
(Contains Milk)
2 clove
Garlic
Not included in your delivery
unit
Oil*
unit
Salt*
unit
Pepper*
Nutrition Values
Instructions
Preheat your oven to 400°F. Start prepping when your oven comes up to temperature!
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.
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.
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.
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.
Wrap the tortillas in tin foil and place in the oven to warm for 5 mins.
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.
Finish and Serve: Fill the warm tortillas with the sweet potato filling, avocado slices, crema, and cilantro. Enjoy!
