Thursday, July 14, 2016

Honey Lime Vegetarian Tacos

This recipe can be found here, on the Cooking Classy website.  Holy moly-- I found this recipe about a year ago and it is a HUGE hit with everyone in my family.  It's one of maybe 3 dinners all 5 of us all love.  (There always seems to be someone unenthusiastic about most dinners... making 4 people happy is easier, but to get all 5 to agree they love a meal-- it eludes me).

I'll share my version of it below (she gives lots of different options for topping it in the link above, and we have played around and this is our favorite combo):

4 small or medium sweet potatoes, peeled if desired and diced into 1/2-inch cubes
4 Tbsp avocado oil, divided
1 tsp cumin
1 tsp paprika
1/4 tsp ground coriander
1/8  tsp cayenne pepper
Salt and freshly ground black pepper
2 small yellow onion, diced (1 cup)
2 clove garlic, minced
2 (14.5) oz cans black beans, rinsed and drained
1 bag frozen yellow corn 365 brand
1 Tbsp honey
Juice from 1 lime
Corn or flour tortillas
Purple cabbage,  feta cheese  diced avocados, and hot sauce (optional)


First, dice the sweet potatoes and season and oil with above spices/oil-- toss and spread out on pan
Bake at 425 for 15 mins.

In a large skillet, saute onion and garlic, then add the black beans and sweet potatoes.  Add honey and lime juice.

Turn off heat and add the cooked sweet potatoes

For toppings:  Shredded purple cabbage, feta, and avocado.  One of my kids also adds sour cream and another adds sriracha.

And if you buy crumbled feta-- you are wasting money!  It is SO easy to crumble with a fork and it freezes well, too.

Dig in!

I also do these with Homemade Tortillas-- check out my post about how to make those here.

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