Adapted from Steal My Recipes
Makes 2 tacos with plenty of left over salsa to have for a dip
1 large sweet potato cut into 1/2" wedges
Black Bean Salsa:
15 oz can black beans, rinsed and drained
1 c corn, fresh or if frozen, thawed
4 green onions, chopped
1 T fresh lime juice
1/4 tsp salt
Cilantro Lime Sour Cream:
1/4 c sour cream
1 T fresh cilantro finely chopped
1/2 tsp fresh lime juice
This recipe is courtesy Liz Keplinger at Inspired By The Seasons.
These tacos come together surprisingly easy, since you can make the salsa and cilantro-lime sour cream while the sweet potatoes are roasting.