We’re two months into “real food” with Jake. So far he hates every green vegetable we’ve tried but will happily eat his weight in bananas, peaches and pears. It also means that Jake-friendly ingredients are making it into our menus more frequently. It’s a lot easier to cook up some sweet potatoes for him when I’m already prepping them for us – or mash up some avocado while I’m dicing it for dinner. Can you guess what he had for dinner the night we had these tacos?

These are pretty similar to the Roasted Vegetable and Black Bean Burritos that I love. These ebb on the side of sweet instead of spicy (honey instead of jalapeno) so I think they’d be a little more kid-friendly. And adding fresh avocado and pico de gallo on top made them feel more fresh and almost summery. Definitely one of my favorite meatless meals this Lent!

Honey-Lime Sweet Potato Tacos
(from Cooking Classy)
Serves 6

1 1/2 lbs. sweet potatoes, peeled and diced into 1/2″ cubes
4 Tbsp. olive oil, divided
1 tsp. cumin
1 tsp. paprika
1/4 tsp. ground coriander
1/8 tsp. cayenne pepper
Salt and pepper, to taste
1 small yellow onion, diced
1 clove garlic, minced
1 14 oz. can black beans, rinsed and drained
1 cup frozen yellow corn, thawed and drained
3 Tbsp. honey
3 Tbsp. fresh lime juice
Tortillas, for serving
Feta cheese, diced avocados, pico de gallo, for serving

Preheat the oven to 425F degrees.

In a large bowl, toss the sweet potatoes with 3 Tbsp. olive oil to coat evenly. Add in the spices and toss to coat. Spread out the sweet potatoes on a foil-lined baking sheet and bake 15-20 minutes, until tender, tossing halfway through.

In a large skillet, heat the remaining olive oil until shimmering. Add the onion and cook 5 minutes, until beginning to brown on the edges. Stir in the garlic and cook an additional 30 seconds, until fragrant. Reduce heat and add in black beans, corn, honey and lime juice. Heat until warmed through and add in sweet potatoes.

Serve in tortillas topped with feta, avocado and pico de gallo.