Plant-Based Tacos

Ingredients

• 2 tablespoons olive oil, divided
• 2 sweet potatoes, peeled and diced
• 1 clove garlic, minced
• ½ teaspoon salt
• ¼ cup minced onion
• 1 cup frozen corn, thawed
• 1 tablespoon taco sauce
• 1 ½ teaspoons taco seasoning mix
• ¼ teaspoon ground coriander
• 2 tablespoons water
• 1 (15 ounce) can black beans, drained
• 4 (8 inch) corn tortillas

Step 1

Lightly heat your oven to 375°F (190°C). Toss the diced sweet potatoes with 4 1/2 teaspoons of olive oil, garlic, and a pinch of salt in a bowl until everything is nicely coated. Spread them out in a single layer on a rimmed baking sheet. Roast the potatoes in the oven, giving them a good stir every 15 minutes or so, until they're tender and cooked through—this should take 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 becomes soft and translucent, which usually takes around 5 to 10 minutes. Then toss in the corn and cook it until it starts to get a little brown, about 5 to 8 minutes.

Step 3

Stir in the taco sauce, taco seasoning, and coriander. Pour in the water and let everything simmer gently until the sauce thickens up a bit—this should take about 3 minutes.

Step 4

Finally, add the roasted sweet potatoes and black beans to the skillet. Stir everything together so the sauce coats all the ingredients nicely. Spoon the mixture onto your tortillas and enjoy!