Black Bean & Sweet Potato Tacos with Corn Salsa

healthygffamily.com

Kstone

subheading: Roasted Sweet Potatoes:

2 medium sweet potatoes cut into 1 inch cubes (approximately 3 to 4 cups)

1 to 2 tablespoons olive oil avocado oil or neutral oil of choice

½ teaspoon ground cumin

½ teaspoon chili powder

¼ teaspoon salt more to taste

subheading: Quick Seasoned Black Beans:

2 15 oz can black beans drained and rinsed

2 tablespoons olive oil

1 teaspoon chili powder

1 teaspoon ground cumin

½ teaspoon salt

2 cloves garlic minced

2 teaspoons lime juice

subheading: Corn Salsa:

2 cups frozen or canned corn 1 15.25 oz can rinsed and drained (Alternatively you could use 2 ears of corn, cooked and sliced off the cob, see below)

2 tablespoon olive oil divided

¼ cup red onion finely chopped (up to ⅓ cup to tastes)

¼ cup cilantro chopped (up to ½ cup to tastes)

½ teaspoon lime zest grated lime rind (up to 1 teaspoon to tastes)

1 tablespoon fresh lime juice up to 2 tablespoons to tastes

½ teaspoon kosher salt or more to tastes

½ green jalapeño pepper de-seeded and minced (up to 1 jalapeno to taste)

½ cup cherry or grape tomatoes quartered

subheading: Additional ingredients:

Gluten-free corn or flour tortillas

1 to 2 avocados diced

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