Autumn is a wonderful time of year to enjoy seasonal produce and warm, nourishing meals. Your local Farmers Market is likely offering many of the ingredients for this dish, from the sweet potato, to the onions, to the season’s-end corn.
I love using sweet potato and black beans together. Their flavors compliment each other, especially when you add in a little cumin and coriander. They also make a really winning vegetarian entree! Any dish that has my guests forgetting that I always serve vegetarian food is a favorite of mine.
I like to serve this without any additional dressing to really savor the flavors of the vegetables themselves. A squeeze of lime is all it needs. This dish is gluten-free, vegan, and packed with deliciousness and nutrition!
1 sweet potato, peeled and diced into 1/2 inch pieces
1 onion, sliced into thin half-moons
2 Tbsp. olive oil
pinch of sea salt
1 ear corn, preferably roasted, kernels cut off cob
3/4 cup (half a can) black beans, rinsed and drained
1/2 tsp. cumin
1/2 tsp. coriander
1/2 tsp. sea salt
1 avocado, sliced
handful of parsley, leaves off stems
4-6 corn tortillas (homemade or store-bought)
Preheat the oven to 400 degrees. Prepare a baking sheet with parchment paper. Toss on the sweet potato and onion and mix well with olive oil and salt. Roast for 25 minutes, or until onion is golden and edges of sweet potato begin to brown.
Cook the ear of corn: I like to roast on a gas grill by removing a bit of the husk but mostly keeping the corn covered. Grill on medium heat for about 15 minutes, rotating often, being careful of the flames. An alternative is to boil the corn, husked, for 3 minutes. Let cool slightly, and remove the kernels with a knife, and then scrape the cob clean with the knife to get the juicy bits.
Warm the black beans in a pan with cumin, coriander and salt and juice from half the lime.
Compile your tacos and garnish with more parsley and lime. Enjoy with a side of dressed greens!