Honey-Lime Sweet Potato Tacos

Thank you to www.cookingclassy.com for this killer recipe! Ive made a couple of adjustments after making it twice. My husband was skeptical when I made meatless tacos for dinner but the flavor and texture is so good you dont miss the meat at all. This is a great veggie/vegan low fat recipe! Ive also made these with butternut squash and they were just as good.

  Honey-Lime Sweet Potato Tacos

1 1/2 lbs sweet potatoes, peeled and largely diced
4 Tblsp olive oil, divided (I used half the oil)
1 1/2 tsp cumin
1 tsp paprika
1/4 tsp corainder
1/8 tsp cayenne
salt and pepper to taste
1 small yellow onion, diced
1 clove garlic, minced
1 14.5oz can black beans, drained and rinsed
1 cup frozen corn, thawed and drained (You can also use a small can of corn drained)
3 Tblsp honey
3 Tblsp fresh lime juice
2 Tblsp fresh chopped cilantro
corn or flour tortillas
Topping ideas: sliced avacado, lettuce, purple cabbage, cotija cheese or feta cheese, fresh salsa or pico de gallo.

 Preheat oven to 425. Spread evenly the diced sweet potatoes on a tin foil lined sheet pan. Drizzle with 1-3 Tblsp olive oil, salt and pepper, cumin, paprika, coriander, cayenne and toss to coat. Bake for 15-20 minutes until tender (not mushy, just barely tender because it will continue to cook in skillet), make sure to toss half way through. Meanwhile, in skillet, heat 1 Tblsp olive oil. Once heated, add diced onions and cook until caramalized, about 5 minutes or longer. Add garlic and cook another 30 seconds. Reduce heat to medium low and add beans, corn, honey and lime juice. Heat until warmed through. Toss in the sweet potatoes and cilantro and warm through. Serve over warmed tortillas. EnJOY!