Sweet Potato & Corn Tacos

Tacos are a beloved staple in many kitchens around the world, celebrated for their versatility and ability to cater to a wide range of tastes and dietary preferences. Whether filled with meat, beans, or vegetables, tacos offer a canvas for creativity and flavor. Today, we’re diving into a delightful and nutritious variation: Sweet Potato and Corn Tacos. This recipe not only showcases the comforting sweetness of roasted sweet potatoes but also incorporates the satisfying crunch of corn, making it a fantastic option for both weeknight dinners and gatherings.

Discover the delightful fusion of flavors in these Sweet Potato and Corn Tacos! This easy recipe highlights the natural sweetness of roasted sweet potatoes paired with the crunchy goodness of corn, making it perfect for weeknight dinners or gatherings. Packed with vitamins and nutrients, these colorful tacos are not only delicious but also healthy. Get ready to impress your family and friends with this nutritious twist on a classic favorite. Enjoy a satisfying meal that's quick to prepare!

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Ingredients

2 medium sweet potatoes, peeled and diced into ½-inch cubes

1 cup fresh or frozen corn kernels

1 red bell pepper, diced

1 small red onion, finely diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and freshly ground black pepper to taste

2 tablespoons olive oil, divided

8 small corn tortillas

1 ripe avocado, sliced

Fresh cilantro leaves, for garnish

Lime wedges, for serving

Instructions

Preheat Your Oven: Start by preheating the oven to 425°F (220°C) to ensure it reaches the right temperature for roasting your sweet potatoes.

Prepare the Sweet Potatoes: In a mixing bowl, toss the diced sweet potatoes with 1 tablespoon of olive oil, ground cumin, smoked paprika, and a pinch of salt and pepper. Spread the seasoned sweet potatoes in a single layer on a lined baking sheet to allow for even roasting.

Roast the Sweet Potatoes: Place the baking sheet in the preheated oven and roast the sweet potatoes for 20-25 minutes, or until they turn golden and are tender when pierced with a fork. Be sure to stir them halfway through the cooking time for uniform browning.

Sauté the Vegetables: While the sweet potatoes are roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the diced red onion and red bell pepper. Sauté the mixture for about 5 minutes, or until the onions and pepper soften and start to caramelize.

Add Garlic and Corn: Once softened, stir in the minced garlic and corn kernels. Cook for an additional 3-4 minutes, stirring occasionally, until the corn is warmed through and the vegetables are fully tender. Season with salt and pepper according to your taste.

Combine the Filling: After the sweet potatoes have finished roasting, remove them from the oven and add them to the skillet with the sautéed vegetables. Gently stir to combine everything, allowing it to cook together for another 2-3 minutes so the flavors meld beautifully.

Warm the Tortillas: While the filling simmers, warm the corn tortillas in a dry skillet over medium heat. Heat each tortilla for approximately 30 seconds on each side, until they become pliable and slightly charred, enhancing their flavor.

Assemble the Tacos: Take each warmed tortilla and generously spoon the sweet potato and corn filling into the center. Top each taco with slices of avocado and a sprinkle of fresh cilantro leaves for a burst of color and flavor.

Serve and Enjoy: Serve the tacos immediately while warm, with lime wedges on the side for an added zesty squeeze over the top.

Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 4 servings

- Presentation Tips: To elevate the presentation, arrange the tacos on a vibrant plate, garnish with extra cilantro, and place the lime wedges strategically for a colorful display. Consider serving with a side of salsa for added flavor!