new taco recipe

Honey-Lime Sweet Potato, Black Bean and Corn Tacos

Yield: About 5 - 6 servings

Ingredients

• 1 1/2 lbs sweet potatoes, peeled if desired and diced into 1/2-inch cubes
• 4 Tbsp olive oil, divided
• 1 tsp cumin
• 1 tsp paprika
• 1/4 tsp ground coriander
• 1/8 - 1/4 tsp cayenne pepper
• Salt and freshly ground black pepper
• 1 small yellow onion, diced (1 cup)
• 1 clove garlic, minced
• 1 (14.5) oz can black beans, rinsed and drained
• 1 cup frozen yellow corn, thawed and drained
• 3 Tbsp honey
• 3 Tbsp fresh lime juice
• 2 Tbsp chopped fresh cilantro
• Corn or flour tortillas
• Romain lettuce or purple cabbage, cotija or feta cheese (monterrey or manchengo would also be good), diced avocados, fresh salsa or pico de gallo and hot sauce (optional)

Directions

• Preheat oven to 425 degrees. Line a baking sheet with foil then place sweet potatoes on foil. Drizzle with 3 Tbsp olive oil and toss to evenly coat. Sprinkle evenly with cumin, paprika, coriander, cayenne pepper and season lightly with salt and pepper to taste then toss to evenly coat. Bake in preheated oven 15 - 20 minutes until tender, removing from oven and tossing once halfway through baking.
• Meanwhile, in a large skillet, heat remaining 1 Tbsp olive oil over medium-high heat. Once hot add onion and saute until caramelized (golden brown on edges and tender), about 5 - 6 minutes, adding in garlic during last 30 seconds of sauteing. Reduce heat to medium-low, add in drained black beans, corn, honey and lime juice. Heat until warmed through. Toss in roasted sweet potatoes and cilantro. Serve over warm tortillas with desired toppings.

sweet potato black bean chili

Roasted Sweet Potato and Black Bean Chili

Yield: About 6 servings

Ingredients

Soup
• 2 lbs sweet potatoes (about 3 medium), peeled and cut into small cubes
• Salt and pepper to taste
• 2 Tbsp olive oil, divided
• 1 medium yellow onion, chopped (1 1/2 cups)
• 1 red bell pepper, cored and diced
• 4 cloves garlic, minced
• 2 1/2 cups vegetable broth, then more as desired
• 2 (14 oz) cans fire roasted diced tomatoes
• 1 ear corn, husked and kernels cut from cob (or 1 cup frozen corn)
• 1 1/2 Tbsp ancho chili powder (or more to taste)
• 2 tsp ground cumin
• 2 (14 oz) cans black beans, drained and rinsed
Toppings (optional)
• Cilantro, lime wedges, diced avocado, sliced roasted jalapeños, sour cream, cheddar or Mexican blend cheese

Directions

• Preheat oven to 425 degrees. Place sweet potatoes on baking sheet, drizzle with 1 Tbsp olive oil and toss then season with 1/2 tsp salt and toss. Roast in preheated oven until tender, about 20 - 25 minutes, tossing once halfway through (they'll shrink down quite a bit).
• Meanwhile, heat remaining 1 Tbsp olive oil in a large pot over medium-high heat. Add onion and saute 4 minutes (or until beginning to soften), then add bell pepper and saute 2 minutes longer. Add garlic and saute 2 additional minutes. Stir in 2 1/2 cups vegetable broth, tomatoes, fresh corn (if using frozen corn wait until the point where you add the black beans to add the frozen corn) ancho chili powder, cumin and season with salt and pepper to taste. Bring to a light boil then reduce heat to low, cover and allow to simmer 10 minutes. Stir in black beans, cover and simmer 5 minutes longer. Gently toss in sweet potatoes and allow to just warm through (if they've cooled), about 1 - 2 minutes. Thin with an additional broth if desired. Serve with desired toppings.

mashed sweet potatoes

Slow Cooker Mashed Sweet Potatoes

Yield – 4 servings

Preparation Time – 5 minutes

Cooking Time - 8 hours in slow cooker

Ingredients

• 5-6  medium sweet potatoes
• 2-3 Tbsp butter
• 1 Tbsp cinnamon
• 2-3 Tbsp brown sugar, optional
• 1/2  cup chopped pecans, optional

Directions

• Cut a slit in each of the sweet potatoes, lengthwise down the middle. Add the sweet potatoes to the base of the slow cooker and add about 1 cup of water. Enough to cover the bottom with 1/4 inch. Set on low and cook for 8 hours.
• Carefully remove the sweet potatoes and let cool for a few minutes before removing the skin. Scoop out all the soft flesh into a mixing bowl. Add butter (you don’t need a ton because they are already very soft) and cinnamon and mix together.
• Sprinkle the brown sugar over the top. Sprinkle the pecans over the top. (Both of these are optional! I generally don’t serve ‘fancy sweet potatoes’ for regular weeknight dinners. I would add them to a holiday side dish, however!)
• Serve Slow Cooker Mashed Sweet Potatoes as side dish.

Read more: http://www.5dollardinners.com/slow-cooker-mashed-sweet-potatoes/#ixzz38ovCCSFO