RECIPE

Sweet Potato and Black Bean Tacos with Charred Corn Salsa

Name: Sweet Potato and Black Bean Tacos with Charred Corn Salsa
Cook time: 1 h
Yield: 4-6

Recipe Created For

Set of 3 Mixed Material Skillets

Main Course

Vegetables

Cook Time

Over 1 hour

Serving Size

4-6

Cook Mode

INGREDIENTS

Sweet Potato and Black Bean Filling

1 1/2 tsp (7 mL) chili powder
1 tsp (5 mL) ground cumin
1 tsp (5 mL) paprika
1/2 tsp (2 mL) dried oregano
1/2 tsp (2 mL) kosher salt
1/2 tsp (2 mL) freshly cracked black pepper
1/4 tsp (1 mL) garlic powder
1/4 tsp (1 mL) onion powder
Pinch ground cayenne pepper
3 tbsp (45 mL) canola oil
1 lb (500 g) sweet potatoes, peeled and diced
1 red onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 can (19 oz/540 mL) black beans, drained and rinsed

Charred Corn Salsa

1 tbsp (15 mL) canola oil
2 cups (500 mL) fresh corn kernels (about 3 ears of corn)
1 jalapeño pepper, seeded and diced
1/3 cup (75 mL) diced red onion
1/3 cup (75 mL) diced red bell pepper
1/2 tsp (2 mL) kosher salt
3 tbsp (45 mL) freshly squeezed lime juice
2 tbsp (30 mL) finely chopped fresh cilantro
1/2 tsp (2 mL) ground cumin

Chimichurri Sauce

1/2 cup (125 mL) finely chopped fresh cilantro
1/2 cup (125 mL) finely chopped fresh parsley
1/3 cup (75 mL) olive oil
1 tsp (5 mL) freshly grated lemon zest
1 tbsp (15 mL) freshly squeezed lemon juice
1 tsp (5 mL) red wine vinegar
1 clove garlic, minced
1/2 tsp (2 mL) kosher salt
1/4 tsp (1 mL) dried oregano
Pinch hot pepper flakes

Tacos

12 corn tortillas (5 inches/12.5 cm)
1 avocado, peeled, halved, pitted and diced
1/2 cup (125 mL) sour cream
Lime wedges, for serving

EQUIPMENT

RECIPE NOTES

Topped with a skillet-charred corn salsa and zesty chimichurri, these vegetarian tacos deliver bold and fresh flavours.

INGREDIENTS

Sweet Potato and Black Bean Filling

1 1/2 tsp (7 mL) chili powder
1 tsp (5 mL) ground cumin
1 tsp (5 mL) paprika
1/2 tsp (2 mL) dried oregano
1/2 tsp (2 mL) kosher salt
1/2 tsp (2 mL) freshly cracked black pepper
1/4 tsp (1 mL) garlic powder
1/4 tsp (1 mL) onion powder
Pinch ground cayenne pepper
3 tbsp (45 mL) canola oil
1 lb (500 g) sweet potatoes, peeled and diced
1 red onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 can (19 oz/540 mL) black beans, drained and rinsed

Charred Corn Salsa

1 tbsp (15 mL) canola oil
2 cups (500 mL) fresh corn kernels (about 3 ears of corn)
1 jalapeño pepper, seeded and diced
1/3 cup (75 mL) diced red onion
1/3 cup (75 mL) diced red bell pepper
1/2 tsp (2 mL) kosher salt
3 tbsp (45 mL) freshly squeezed lime juice
2 tbsp (30 mL) finely chopped fresh cilantro
1/2 tsp (2 mL) ground cumin

Chimichurri Sauce

1/2 cup (125 mL) finely chopped fresh cilantro
1/2 cup (125 mL) finely chopped fresh parsley
1/3 cup (75 mL) olive oil
1 tsp (5 mL) freshly grated lemon zest
1 tbsp (15 mL) freshly squeezed lemon juice
1 tsp (5 mL) red wine vinegar
1 clove garlic, minced
1/2 tsp (2 mL) kosher salt
1/4 tsp (1 mL) dried oregano
Pinch hot pepper flakes

Tacos

12 corn tortillas (5 inches/12.5 cm)
1 avocado, peeled, halved, pitted and diced
1/2 cup (125 mL) sour cream
Lime wedges, for serving

EQUIPMENT

INSTRUCTIONS

Sweet Potato Black Bean Filling

In small bowl, stir together chili powder, cumin, paprika, oregano, salt, black pepper, garlic powder, onion powder and cayenne pepper.

In Iron Handle Skillet set over medium heat, heat oil. Cook sweet potatoes, stirring occasionally, for 3 to 5 minutes or until starting to brown. Stir in onion, red pepper and garlic. Cook, stirring occasionally, for 3 to 5 minutes or until vegetables are tender. Stir in black beans and chili powder mixture. Cook, stirring, for 2 minutes or until well coated. Stir in 1/4 cup (60 mL) water. Cook, stirring occasionally, for 4 to 5 minutes or until beans are heated through and flavours are married. Cover to keep warm.

Charred Corn Salsa

In Stainless Steel Skillet set over medium heat, heat oil. Cook corn, jalapeño, onion, red pepper and salt, stirring occasionally, for 5 to 7 minutes or until charred and tender. Stir in lime juice, cilantro and cumin.

Chimichurri Sauce

In medium bowl, stir together cilantro, parsley, oil, lemon zest, lemon juice, vinegar, garlic, salt, oregano and hot pepper flakes.

Tacos

Heat Nonstick Skillet over medium heat. Cook tortillas, flipping once, for 1 to 2 minutes or until warmed through. Wrap in clean large kitchen towel to keep warm and pliable.

Assemble tacos with sweet potato and black bean filling, charred corn salsa and chimichurri sauce. Garnish with avocado and sour cream. Serve with lime wedges.