BEST FALL TACOS EVER — T H E W E L L P L A C E

We love tacos. And I’m talking LOVE. So, I am always looking for new ways to spice them up, add ingredients, change the protein, or make things more efficient. So, tonight, in honor of what feels like officially Fall in the islands, I took my tacos to a very Octoberfest place. I have made these multiple times in the past, but today seemed especially appropriate because when momma wants tacos, and the wind has picked up, and the air is crisp, momma makes some fall-esque tacos!

I never used to like sweet potatoes until I started making my babies and kids eat them, and decided to put my money where my mouth is, and try them out. It took me a bit, but with the right ingredients, they are gold (well, in this case, orange). The combination of the sweet potato with the cumin and paprika: woah. And then, honey and lime juice: just stop right there. YOU HAVE TO TRY THESE.

BAKE THE SWEET POTATO, SAUTE THE ONION, ADD THE BLACK BEANS, CORN, LIME JUICE, AND ROASTED SWEET POTATO, TO ONION

They seem too simple to be THIS good, especially the fact that you don’t even need all the works or even meat to add to it, but really guys: TRY THESE. I adapted this recipe from Cooking Classy, and like I said I didn’t use most of the optional ingredients (because they are THAT good)! Also, although cilantro, coriander, and avocado seem essential, because I didn’t have any on hand I went without, and they turned out delicious all the same!

FAVE SPICES: CUMIN, PAPRIKA, CAYENNE (AND OF COURSE THE CUMIN IS IN THE SHAPE OF A HEART)

ADD SEASONINGS AND OIL AND BAKE AT 475 FOR 20 MINS.

Honey-Lime Sweet Potato, Black Bean, and Corn Tacos

Yield: About 5 - 6 servings

Ingredients

2-3 sweet potatoes, diced into 1/2-inch cubes

4 Tbsp. olive oil, divided

1 tsp cumin

1 tsp paprika

1/4 tsp ground coriander

1/8 - 1/4 tsp cayenne pepper

Salt and freshly ground black pepper

1 small yellow onion, diced (1 cup)

1 clove garlic, minced

1 (14.5) oz. can black beans, rinsed and drained

1 cup frozen yellow corn, thawed and drained

2-3 Tbsp honey

3 Tbsp. fresh lime juice

2 Tbsp. chopped fresh cilantro

Corn or flour tortillas

A green, cheese, diced avocados, fresh salsa or pico de gallo and hot sauce (optional)

Instructions

1. Preheat oven to 425 degrees. Line a baking sheet with foil then place sweet potatoes on foil. Drizzle with 3 Tbsp. olive oil and toss to evenly coat. Sprinkle evenly with cumin, paprika, coriander, cayenne pepper and season lightly with salt and pepper to taste then toss to evenly coat. Bake in preheated oven 15 - 20 minutes until tender, removing from oven and tossing once halfway through baking.

2. Meanwhile, in a large skillet, heat remaining 1 Tbsp. olive oil over medium-high heat. Once hot add onion and sauté until caramelized (golden brown on edges and tender), about 5 - 6 minutes, adding in garlic during last 30 seconds of sauteing. Reduce heat to medium-low, add in drained black beans, corn, honey and lime juice. Heat until warmed through. Toss in roasted sweet potatoes and cilantro. Serve over warm tortillas with desired toppings.

Recipe Source: Cooking Classy