Ingredients
4
4 servings
- •2 tablespoons olive oil, divided
- •2 sweet potatoes, peeled and diced
- •1 clove garlic, minced
- •½ teaspoon salt
- •¼ cup minced onion
- •1 cup frozen corn, thawed
- •1 tablespoon taco sauce
- •1 ½ teaspoons taco seasoning mix
- •¼ teaspoon ground coriander
- •2 tablespoons water
- •1 (15 ounce) can black beans, drained
- •½ teaspoon salt
- •4 (8 inch) corn tortillas
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Drizzle 4 1/2 teaspoons olive oil over diced sweet potatoes in a bowl. Add garlic and salt. Toss to coat potatoes in oil. Spread on a rimmed baking sheet in a single layer.
- Roast in the preheated oven, stirring every 15 minutes, until tender, about 40 minutes.
- Heat remaining 1 1/2 teaspoons olive oil in a skillet over medium heat. Cook and stir onion until translucent, 5 to 10 minutes. Add corn and cook until corn begins to brown, 5 to 8 minutes. Stir in taco sauce, taco seasoning, and coriander. Add water and bring to a simmer; simmer gently until slightly thickened, about 3 minutes.
- Stir roasted sweet potatoes and black beans into the skillet to coat with sauce. Spoon mixture over tortillas.
Nutritional Facts
Per 4 servings
- Calories: 401
- Carbohydrate: 73g
- Fat: 8g
- Fiber: 15g
- Protein: 12g
- Sugar: 8g
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