SWEET POTATO, POBLANO, AND BLACK BEAN TACOS

WHY THIS RECIPE WORKS:

To make a great vegetarian taco, we experimented  lots of different ingredient and flavor combinations. One of our favorites turned out to be sweet potatoes and poblano chiles, which we seasoned with fragrant garlic, cumin, coriander, and oregano. Roasting the potatoes and chiles produced caramelized exteriors and tender interiors. Adding black beans to the filling made the filling even heartier and also
contributed protein. Instead of topping the tacos with queso fresco or sour cream, we made a quick and delicious avocado crema. For a tangy, spicy, perfect finish, we sprinkled the tacos with our Quick Sweet and Spicy Pickled Red Onions.

SERVES: 4 to 6

TOTAL TIME: 1 hour

INGREDIENTS:

• 3 tablespoons extra-virgin olive oil
• 3 garlic cloves, minced
• 1½ teaspoons ground cumin
• 1½ teaspoons ground coriander
• 1 teaspoon minced fresh oregano or ¼ teaspoon dried
• Salt and pepper
• 1 pound sweet potatoes, peeled and cut into ½-inch pieces
• 4 poblano chiles, stemmed, seeded, and cut into ½-inch strips
• 1 large onion, halved and sliced ½ inch thick
• 1 (15-ounce) can black beans, rinsed
• ¼ cup chopped fresh cilantro
• 12 (6-inch) corn tortillas, warmed
• 1 recipe Quick Sweet and Spicy Pickled Red Onions

INSTRUCTIONS:

1. Preheat oven to 450 degrees and adjust oven racks to upper-middle and lower-middle positions.
2. In a large bowl, whisk together olive oil, minced garlic, cumin, coriander, oregano, 1 teaspoon salt, and ½ teaspoon pepper.
3. Add sweet potatoes, poblano chiles, and onion to the bowl and toss to coat vegetables in the oil mixture.
4. Spread the vegetable mixture in an even layer over 2 aluminum foil–lined rimmed baking sheets.
5. Roast vegetables for about 30 minutes, or until they are tender and golden brown. Be sure to stir vegetables and switch and rotate baking sheets halfway through baking.
6. Remove vegetables from the oven and return them to the now-empty bowl.
7. Add black beans and cilantro to the bowl and gently toss to combine.
8. Divide vegetable fillings evenly among the 12 tortillas.
9. Top with quick sweet and spicy pickled red onions.
10. Serve and enjoy