Roasted Sweet Potato & Black Bean Tacos
with Fresh Corn, Pepitas & Avocado Crema
Cooking time
35 minutes
Servings
4
Calories
730 /serving
Taco-over the kitchen! These handhelds are the height of comfort and casualness. Oven-softened morsels of sweet potatoes make for cushy bites, while black beans sautéed with caramelized onion and freshly shaved corn niblets are munchable to the max. Fold this generous portion of Mexican-spiced filling into warm wheat tortillas. Decorate each tasty taco with a dollop of avocado crema and a scattering of toasted pepitas before handing them over.
We will send you:
- 900g Sweet potatoes
- 1 Onion (or shallot)
- 2 Ears of corn
- 540ml Black beans (canned)
- 57g Avocado purée
- 50g Roasted pepitas (pumpkin seeds)
- 60ml Crema
- 12 Wheat flour tortillas
- 22g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk, Sulphites, Wheat
You will need:
Sheet pan
Parchment paper
Oil
Salt & pepper (S&P)
Strainer
Large pan
Aluminum foil
Total Fat
22 g
Saturated Fat
6 g
Sodium
1320 mg
Total Carb
120 g
Sugars
18 g
Protein
24 g
Fibre
22 g
Preparation
Roast the sweet potatoes
Preheat the oven to 450°F. Medium-dice the sweet potatoes. On a lined sheet pan, toss with a drizzle of oil and S&P. Roast, stirring halfway, 20 to 25 min., until golden brown and tender.
Mise en place & toast the pepitas
Meanwhile, halve, peel and small-dice the onion. Cut the corn kernels off the cobs (shuck if necessary). Drain and rinse the black beans. In a large pan, heat a drizzle of oil on medium. Add the pepitas and toast, stirring frequently, 2 to 3 min., until golden brown (be careful, the pepitas may pop as they toast). Transfer to a paper towel-lined plate; season with a pinch of the spices and S&P. Reserve the pan.
Warm the tortillas
Stack and tightly wrap the tortillas in aluminum foil. Warm directly on an oven rack, 6 to 8 min., until heated through.
Start the filling
Meanwhile, in the reserved pan, heat a drizzle of oil on medium. Add the onion and sauté, 5 to 7 min., until softened and slightly caramelized. Add the black beans and corn. Sauté, 2 to 4 min., until warmed through; season with S&P.
Finish the filling
To the pan of vegetables, add the sweet potatoes and all but a pinch of the remaining spices. Sauté, 2 to 3 min., until combined and fragrant; season with S&P.
Make the avocado crema & serve
In a small bowl, combine the avocado purée, crema and remaining spices. Divide the tortillas between your plates. Top with the filling and avocado crema. Garnish with the pepitas. Bon appétit!
