Honey-Lime Sweet Potato Black Bean Tacos

Tacos are one of my favorite foods! I ran across this recipe a few weeks ago and decided to give it a try. So delicious! I didn't make the honey-lime cream sauce to go on top, just the filling. In addition to tacos, I think this filling would be delicious in quesadillas or enchiladas!

Honey-Lime Sweet Potato Black Bean Tacos

INGREDIENTS
1 1/2 lbs sweet potatoes, peeled and diced into 1/2-inch cubes
4 Tbsp olive oil, divided
1 tsp cumin
1 tsp paprika
1/2 tsp chili powder
1/4 tsp ground coriander
1/8 - 1/4 tsp cayenne pepper
Salt and pepper
1 small yellow or white onion, finely diced
2 cloves garlic, minced
1 (14.5) oz can black beans, thoroughly rinsed and drained (the second time I made this recipe, I ended up adding 2 cans of black beans, just to stretch the filling a little further)
1 cup frozen corn, thawed and drained
3 Tbsp honey
3 Tbsp fresh lime juice
2 Tbsp chopped fresh cilantro leaves
Tortillas (I went with corn-wheat blend)

INSTRUCTIONS
Preheat oven to 425 degrees. Line a baking sheet with aluminum foil, set aside. Peel and dice sweet potatoes and place in large bowl. Add 3 tablespoons of olive oil and add in paprika, cumin, chili powder, coriander, cayenne and salt and pepper. Toss to coat evenly, then pour onto prepared baking sheet.
Bake for 20-25 minutes, or until tender and slightly caramelized, stirring once halfway through baking.
While the potatoes are roasting, in a large skillet, heat remaining 1 Tbsp olive oil over medium-high heat. Add onion and saute about 5 - 6 minutes, adding in garlic during last minute of cooking. Reduce heat a bit, to medium-low, add in drained and rinsed black beans, and corn, and heat until warmed through.
Add in roasted sweet potatoes, drizzle with honey and lime juice and cilantro. Stir to combine well. Serve over warm tortillas with desired toppings.

I topped my tacos with a little bit of hot salsa and crumbled cojita cheese, plus had some lime-cilantro rice on the side. I actually bought some pepitas (roasted pumpkin seeds) to put on top as well, but forgot about them! But that's another good topping option. The recipe made lots (especially after I added the extra can of beans), so we'll be eating leftovers for days!