August 27, 2015

Sweet Potato, Black Bean & Fire-Roasted Corn Tacos Recipe

I have a slight obsession with Tex-Mex and Italian food, especially Mexican food! Seriously, I could eat a taco everyday for lunch and have enchilada everyday for dinner. There are very few things I don’t like smothered in cumin, salsa and put between a tortilla. However, the reality is that eating that type of food is not good for the waistline AT ALL. I know, reality can really suck sometimes. Good news is, this recipe can give you that comfortable feeling you get from Tex-Mex but you don’t feel so guilty afterwards!

Yes, I am fully aware this taco has no meat and I promise you, this recipe does not taste like your eating a garden.
Besides being an awesome source of fiber (15grams per cup), Black Beans are an excellent source of protein as well. The versatility of black beans is endless because they are used in many different cuisines such as, Mexican, Cajun, South American and more. 
This recipe also features one of my favorite veggies ever, the awesome Sweet Potato. They are the best when you slice them in half and roast in the oven for about 50-55 mins, all I need is a spoon! The sweet potato’s color is not only visually appealing in dishes, it also means it is a great source of antioxidants, like beta-carotene. Long story short, they human body converts Beta-carotene into vitamin A, which in turn is great for your skin and immune system.

By now, you’re probably like, “Oh, she is really serious about this taco having no meat”. YUP! I am! Not having meat does not mean you have to skip on the flavor. I promise, this recipe is good and a great way to introduce veggies in a different way to your family. #MeatlessMonday

Sweet Potato, Black Bean and Fire-Roasted Corn Tacos
Yield: 5-6 servings

·      1 ½ lbs. sweet potatoes, peeled and diced into cubes
·      1 cup of canned black beans, drained, rinsed
·      1 cup of frozen or fresh fire roasted corn kernels
·      ½ cup of diced bell pepper (green, red, yellow or orange)
·      ¼ cup of diced red onion
·      2 cloves of garlic, diced
·      4 Tbsp. of olive oil, divided
·      1 tsp. of ground cumin
·      1 tsp. of chili powder
·      1 tsp. of garlic powder
·      1 tsp. of paprika
·      Salt and black pepper to taste
·      Whole wheat tortillas (flour and corn will work too)
Shredded cheddar cheese (I’m using white cheddar b/c that’s what I had in the fridge), romaine lettuce, salsa are optional.


Preheat the oven to 350 degrees and line the baking sheet with some foil.  In a bowl, toss the diced sweet potatoes with 2 Tbsp of olive oil, cumin, chili powder, garlic powder, paprika, salt and pepper. Lie evenly on the baking sheet and cook for about 15-20mins or until tender. Remember to toss halfway through for even cooking.

While that is cooking, in a skillet over medium heat, add the bell pepper, red onion and olive oil. Cook until the peppers and onions are a golden brown, which should take about 5-6 mins, add the garlic at the last 30 seconds.  Add the black beans and corn in the skillet and allow them to hang out until warmed through. Add sweet potatoes and serve with your choice of warm tortillas and toppings.

** Sometimes I have lazy moments and I will buy my fire-roasted corn in a can as well. The unfortunate part is that the sodium is out of your control but you can rinse the corn off when draining to get ride of some of that salt.

** Feeling spicy? Feel free to add a chopped jalapeƱo or 1tsp of cayenne pepper to the spices on the sweet potatoes.  

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