1 1/2 lbs sweet potatoes, diced into 1/2-inch cubes
4 Tbsp olive oil
1 tsp cumin
1 tsp paprika
1/4 tsp ground coriander
1/8 - 1/4 tsp cayenne pepper
Salt and freshly ground black pepper
1 small onion, diced
1 clove garlic, crushed
1 (14.5) oz can black beans,
1 cup sweet corn
3 Tbsp honey
3 Tbsp fresh lime juice
2 Tbsp chopped fresh cilantro
Purple cabbage, feta cheese, diced avocados and fresh salsa to garnish
Preheat oven to 220°c.
Line a baking tray with foil then place sweet potatoes on foil.
I’m a mixing bowl mix sweet potatoes with 3 tbsp olive oil, cumin, paprika, coriander, cayenne pepper and combine will. Place mixture onto the prepared baking tray and bake for 15 - 20 minutes.
In a frying pan heat 1 tbsp olive oil, once hot add onion and fry until golden brown, add the garlic as the onions begin to brown.
Reduce heat to low, add in drained black beans, corn, honey and lime juice. Heat until warmed through and finally add the roasted sweet potatoes mix. Serve over warm tortillas with desired toppings.