Black Bean and Sweet Potato Taco Filling



2 medium sweet potatoes, chopped into bite-size cubes

1 tsp cumin

1 tsp paprika

1/4 tsp coriander

1/8 tsp cayenne pepper

salt and pepper to taste

1 onion, diced

1 15 oz. can black beans, drained

1 c frozen corn

3 T lime juice

2 T cilantro, chopped

corn tortillas


  1. Place sweet potatoes on cookie sheet.  Spray with cooking oil. sprinkle with cumin, paprika, coriander, cayenne pepper, salt and pepper.  Bake for 15 minutes.
  2. Cook onions 5-6 minutes in a non-stick skillet.  Add garlic.  Add black beans, corn and lime juice.
  3. Toss sweet potatoes, bean mixture and cilantro.
  4. Serve in corn tortillas with your favorite topping.

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