Recipe: Sweet Potato Tacos with Grilled Corn

These vegetarian tacos from Whisk are a fantastic way to go meatless on your next Taco Tuesday! Grill some corn on the barbecue for an added smoky, sweet flavor and top with tangy guacamole!

Sweet Potato Tacos with Grilled Corn and Avocado
Yield: Makes 12 small tacos

Roasted sweet potatoes:
2 sweet potatoes peeled and cubed into 1-inch pieces
1 tablespoon olive oil
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon kosher salt

2 avocados
1 clove garlic
1 jalapeño pepper, seeded and finely chopped
1/2 small yellow onion, finely chopped
1 small lime, juiced
1 tablespoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon pepper

Black beans:
½ small yellow onion, chopped
1 tablespoon olive oil
1 15-ounce can black beans, rinsed and drained
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/4 teaspoon kosher salt
1/4 teaspoon pepper

Grilled corn:
1 tablespoon olive oil
2 ears of fresh corn, shucked
1/4 teaspoon kosher salt
1/4 teaspoon pepper

To assemble the tacos:
12 small flour tortillas
Black beans
Roasted sweet potatoes
Grilled corn
Cotija cheese, sliced green onions, and fresh lime wedges for serving.

1. Preheat the oven to 425 degrees F. Toss the cubed sweet potatoes with olive oil, cumin, cayenne and salt. Roast the sweet potato cubes in a large roasting dish for 30-40 minutes until tender and the edges begin to brown.

2. Prepare the guacamole by combining all of the guacamole ingredients in a medium bowl and mash with a fork until creamy. Transfer the guacamole to a serving bowl, and set aside.

3. In a medium pan over medium heat, cook the onion in the olive oil until the onion is soft and translucent, about 3-5 minutes. Add the black beans, cumin, chili powder, salt and pepper and cook over low heat, stirring occasionally so the beans don’t scorch.

4. Oil and preheat grill. Drizzle the corn with olive oil and sprinkle with salt and pepper. Grill the corn over direct heat for about 10 minutes, turning often until charred all over. Remove from the grill and let the corn cool slightly. Cut corn from the cob.

5. While the corn cools, grill the flour tortillas until grill marks appear.

6. Remove the potatoes from the oven and assemble the tacos, first layering the beans, then the sweet potatoes, then the corn, and finally the guacamole. Top with crumbled cotija cheese, sliced green onions, and a squeeze of lime.

About Whisk

A welcoming community for home cooks and professional chefs alike, Whisk is stocked with thousands of unique, high-quality kitchenware and entertaining items. A variety of cooking classes are held every month, suitable for all levels of culinary expertise.

316 Colonades Way, Cary
(919) 322-2458

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