Sweet Potato, Black Bean and Corn Tacos

1/2 Cup Black Beans

Clean, rinse and overnight soak the beans in water

1/2 Tsp Salt
2 Cups Water

Rinse the beans and cook with salt and water for 3 whistles.

Yields: 1 and 1/2 Cups Cooked Black Beans

1 and 1/2 lbs Sweet Potatoes, Peeled and Diced into 1/2" Cubes (4 and 1/2 Cups)
1 Tbsp Olive Oil
1 Tsp Cumin
1 Tsp Paprika
1/4 Tsp Ground Coriander
1/4 Tsp Cayenne Pepper
1/2 Tsp Salt
1/4 Tsp Pepper Powder

Coat sweet potatoes with olive oil. Add cumin, paprika, ground coriander, cayenne pepper, salt and pepper and toss to evenly coat.

 Preheat the oven to 425 Degrees F

Line the baking sheet with foil and parchment paper.

Add the sweet potato mix to the baking sheet and bake for 10 minutes, remove from oven, toss it and bake it for another 10 minutes.

Yields: 3 and 1/4 Cups

1 Tbsp Olive Oil
1 Cup Yellow Onion, Chopped

1 Garlic Clove, Chopped

1 Cup Frozen Yellow Corn, Thawed and Drained
3 Tbsp Fresh Lime Juice

3 Tbsp Honey
2 Tbsp Fresh Cilantro

Heat olive oil in a pan, add onion and saute for 4 minutes in medium flame.

Add garlic and saute for 2 minutes.

Add black beans, corn and lime juice. Heat until warmed through. I heated this for 2 minutes in medium flame.

Toss in sweet potatoes and heat for 2 more minutes and switch off the stove.

Add cilantro and honey and mix well.

Yields: 5 Cups

Assemble the Taco

12 Corn Tortillas, Heated

1 Head Romaine Lettuce

1 Avocado
Salsa

Serve over warm tortillas with desired toppings.

Serves: 3
Taste Note: Tastes AWESOME. It does not need salsa or sour cream, tastes awesome without any of them. I just added the filling and lettuce and eat them. I made this taco in 3 stages, I baked sweet potatoes on Sunday and kept then in refrigerator. I soaked and cooked black beans on Wednesday and finally I made Taco on Thursday. If you have cooked black beans and baked sweet potato its very easy to make this taco.
Source: cookingclassy