Sweet Potato & Corn Tacos

Discover the vibrant flavors of Sweet Potato & Corn Tacos! This delicious vegetarian dish is not only nutritious but also visually appealing, making it a fantastic choice for any meal. The pairing of roasted sweet potatoes and sautéed corn creates a satisfying filling that's both sweet and savory. Easy to customize with fresh toppings like avocado and cilantro, these tacos are perfect for lunch, dinner, or gatherings. Embrace plant-based cooking and delight your taste buds!

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Ingredients

2 medium sweet potatoes, peeled and diced

1 cup fresh or frozen corn kernels

1 red bell pepper, diced

1 small red onion, diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

2 tablespoons olive oil

8 small corn tortillas

1 avocado, sliced

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions

Preheat your oven: Begin by preheating your oven to 425°F (220°C).

Prepare the sweet potatoes: Toss the diced sweet potatoes with 1 tablespoon of olive oil, cumin, smoked paprika, salt, and pepper. Spread them out on a baking sheet in a single layer.

Roast the sweet potatoes: Place the baking sheet in the oven and roast for about 20-25 minutes, or until the sweet potatoes are golden and tender, stirring halfway through to ensure even cooking.

Sauté the vegetables: While the potatoes are roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the diced red onion and red bell pepper. Sauté for about 5 minutes until they begin to soften.

Add garlic and corn: Stir in the minced garlic and corn kernels, cooking for an additional 3-4 minutes until the corn is heated through and the vegetables are tender. Season with salt and pepper to taste.

Combine the filling: Once the sweet potatoes are done roasting, add them to the skillet with the sautéed vegetables. Gently stir to combine all ingredients and let them cook together for another 2-3 minutes, allowing the flavors to meld.

Warm the tortillas: While the filling is cooking, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, until pliable and slightly charred.

Assemble the tacos: Spoon the sweet potato and corn mixture onto each tortilla. Top with avocado slices and a sprinkle of fresh cilantro.

Serve and enjoy: Serve the tacos immediately with lime wedges on the side for squeezing over the top.

Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 4 servings