Tacos Without Meat

Ingredients 0/12

Step 1

Heat your oven to 375°F (190°C). In a bowl, toss the diced sweet potatoes with 4 1/2 teaspoons of olive oil, some minced garlic, and a pinch of salt until everything is nicely coated. Spread the potatoes out in a single layer on a rimmed baking sheet and roast them in the oven. Be sure to give them a good stir every 15 minutes or so, and roast until they’re tender and a little caramelized, about 40 minutes.

Step 2

While the potatoes are roasting, warm the remaining 1 1/2 teaspoons of olive oil in a skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until it softens and turns translucent, about 5 to 10 minutes. Next, toss in the corn and cook it until it starts to get some color, around 5 to 8 minutes.

Step 3

Once the corn is a bit browned, stir in the taco sauce, taco seasoning, and coriander. Pour in some water and let the mixture come to a gentle simmer. Let it cook for about 3 minutes until the sauce thickens slightly.

Step 4

Finally, add the roasted sweet potatoes and black beans to the skillet. Stir everything together so the potatoes and beans get coated in the sauce. Serve this flavorful mixture warm, spooned over your favorite tortillas.