Mexican Street Corn and Roasted Sweet Potato Tacos {vegetarian}

Savory meets sweet in these delicious Mexican Street Corn and Roasted Sweet Potato Tacos. These easy tacos are loaded with flavor, and are completely vegetarian.

Recipe

Ingredients

• 8 corn tortillas
• 3 ears fresh corn, kernels sliced from cob
• 1 tsp chili powder
• 2 tbsp lime juice
• ½ onion, peeled and minced
• 1 clove garlic, peeled and minced
• ½ cup fresh cilantro, chopped
• 1 ½ cup cotija cheese, grated
• 4 sweet potatoes, peeled and diced
• 1 avocado, peeled and sliced
• olive oil
• sea salt
• black pepper

Instructions

• Preheat oven to 350 degrees.
• Toss sweet potatoes in light coating of olive oil. Sprinkle with salt and pepper.  Spread in a single layer on baking sheet. Bake for 30 minutes, or until softened and just beginning to caramelize. 
• Meanwhile, heat drizzle of olive oil in large non-stick pan, over medium heat.
• Add onion, and cook for 3-4 minutes, until softened and slightly browned. Add garlic and cook for 1 more minute.
• Add corn. Stir, and spread into a single layer. Cook – without stirring – for 5 minutes or until browned on underside. Stir, spread into single layer again, and cook for additional 3 minutes. 
• Add 1 tbsp olive oil, 1 cup cotija cheese, chili powder, lime juice, and cilantro. Add salt and pepper to taste. Mix well. Remove from heat, and set aside the Mexican Street Corn.
• Warm tortillas on a baking sheet in the oven for 3-5 minutes. 
• Assemble the sweet potato tacos! Top each corn tortilla with a layer of roasted sweet potatoes, a scoop of Mexican Street Corn, and several slices of fresh avocado. Top with a sprinkle of cotija cheese. Serve.

Nutrition