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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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Patate douce, en cubes
(Contient Sulfites)
1 pièce(s)
Avocat
113 g
Oignon, haché
1 cc
Cumin grillé, moulu
1 cc
Flocons de piment
1 pièce(s)
Épi de maïs
½ boîte(s)
Haricots noirs
1 pièce(s)
Lime
1 cs
Miel
7 g
Coriandre
6 pièce(s)
Corn Tortillas
2 cs
Crème sure
(Contient Lait)
2 gousse(s)
Ail
Pas inclus dans votre livraison
pièce(s)
Huile*
pièce(s)
Sel*
pièce(s)
Poivre*
Informations nutritionnelles
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!