Black Bean & Sweet Potato Tacos with Chargrilled Corn and Guacamole
This smoky-sweet taco filling can stand toe-to-toe with the best of them. Caramelized onion, sweet potato, and charred corn are tossed with honey, cumin, and lime for the flavor trifecta. A delicious guacamole makes for the ultimate taco condiment.
Ingredients
1 unit(s)
Corn on the Cob
20 grams
Honey
1 unit(s)
Onion
1 unit(s)
Avocado
2 tbsp
Ground Cumin
2 unit(s)
Sweet Potato
1 unit(s)
Garlic Clove
½ carton(s)
Black Beans
1 unit(s)
Lime
8 unit(s)
Flour Tortillas
1 bunch(es)
Coriander
Nutritional information
Instructions
Pre-heat your oven to 200 degrees. Cut the sweet potato into 2cm pieces and pop them on a baking tray. Drizzle over enough oil so they have a thin coating and sprinkle over a good pinch of salt. Put the sweet potatoes in the oven to cook for 25-30 mins until browned and crispy. Give the tray a good shake halfway through cooking.
In the meantime get the veggies prepared. Cut the onion in half through the root, peel and chop into ½cm pieces. Roughly chop the coriander. Peel and grate the garlic (or use a garlic press if you have one). Zest the lime. Drain and rinse the black beans in a colander.
Cut the corn off their cobs by placing the corn upright on the chopping board and cutting straight down one side (see picture). Continue around the whole cob until you have removed all the corn.
Now to prepare the avocado! Slice lengthways into the avocado, once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart, then scoop out the flesh into a bowl. Squeeze in half the lime juice and add half the lime zest, a pinch of salt and a good grind of pepper. Mash with a fork and leave to the side.
Heat a drizzle of oil in a large frying pan on medium heat. Add a drizzle of oil and the chopped onion. Cook for 5-6 mins until the onion is soft and slightly caremelised. Add your garlic, corn and black beans to the pan along with the ground cumin. Add a pinch of salt, a good grind of pepper and cook for another 3-4 mins.
Put the wraps (in a pile) in the hot oven to warm for 4 mins. Once your sweet potato is cooked, add it to the pan with the veggies along with the honey and the rest of the lime juice. Add a pinch of salt and a good grind of pepper. Cook together on medium heat for 2-3 mins, stirring to combine.
Take the wraps, filling, guacamole and coriander over to the table and assemble! Tip: It's up to you how you want to assemble your wraps, but we like ours with the veggie filling in first, then coriander, then a good dollop of the guacamole!
