I have a serious love affair with Mexican food. I LOVE this recipe because it’s hearty, healthy, and full of flavor. BONUS: Using this recipe, I can get away with making a meal for my husband that actually doesn’t contain meat! (And he loves it!) I tend to create a “his and her” version. He piles on the tacos, and I scoop mine onto a bed of greens!
- 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 (I omitted the salt!)
- 1 small yellow onion, diced (1 cup)
- 1 clove garlic, minced
- 1 (14.5) oz can black beans, rinsed and drained
- 1 can garbanzo beans
- 3 Tbsp honey
- 3 Tbsp fresh lime juice
- 2 Tbsp chopped fresh cilantro
- Corn or flour tortillas
- Desired toppings
Directions for preparing: 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.
From Pure Barre enthusiast, Elise Houston, client at Pure Barre Wilmington, North Carolina.
About Elise: I’m a 6 month pregnant PB Wilmington addict trying to hit class #250 before my first baby arrives this April! You can find some of my other healthy recipes and Pure Barre related topics on my blog.
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