- 4
- 10 mins
- 30 mins
Ingredients
- TOSS:
- 2 lb. sweet potatoes, peeled, and sliced into 1/2-inch planks
- 4 Tbsp. olive oil, divided
- COMBINE:
- 1 tsp. each chili powder, garlic powder, kosher salt, paprika, and black pepper
- 1 red onion, cut into 1/2-inch-thick slices
- 1 jalapeño
- 8 flour tortillas (8-inch)
- 1 can black beans (15 oz.), drained and rinsed
- 3 Tbsp. fresh lime juice, divided
- 1 cup frozen corn kernels, thawed
- 2 Tbsp. chopped fresh cilantro
- Crumbled Cotija cheese Lime wedges
Preparation
Step 1
Preheat grill to medium-high. Brush grill grate with oil.
Toss potatoes with 3 Tbsp. oil.
Combine chili powder, garlic powder, salt, paprika, and pepper; toss with potatoes. Toss onion and jalapeño with remaining 1 Tbsp. oil; season with salt and pepper.
Grill potatoes, onion, and jalapeño, covered, until charred and tender, 4–5 minutes per side for sweet potatoes, and 2–3 minutes per side for onion and jalapeño. Grill tortillas until grill marks appear, about 1 minute.
Cut sweet potatoes into bite-sized pieces, toss with black beans and 1 Tbsp. lime juice, and season with salt and pepper.
Dice onion and mince jalapeño, then toss with corn, cilantro, and remaining 2 Tbsp. lime juice for the pico; season with salt and pepper.
Divide sweet potato filling among tortillas and top with corn pico and Cotija. Serve tacos with lime wedges.