Tacos are often focused on rich meats, but we wanted a delicious version that was all about vegetables. Our favorite combination turned out to be sweet potatoes and poblano chiles, which we seasoned with fragrant garlic, cumin, coriander, and oregano. Roasting produced caramelized exteriors and tender interiors. Adding black beans turned the tacos into a satiating meal packed with vitamins and fiber. Instead of topping the tacos with queso fresco or sour cream, we made an avocado crema. For a tangy, spicy finish, we sprinkled the tacos with our Quick Sweet-and-Spicy Pickled Red Onions.
Ingredients
- 3 tablespoons cold-pressed 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-wide 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 Avocado Crema
- 1 recipe Quick Sweet-and-Spicy Pickled Onions (optional)
How to Make It
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 450 degrees. Whisk oil, garlic, cumin, coriander, oregano, 1 teaspoon salt, and ½ teaspoon pepper together in large bowl. Add potatoes, poblanos, and onion to oil mixture and toss to coat.
- Spread vegetable mixture in even layer over 2 foil-lined rimmed baking sheets. Roast vegetables until tender and golden brown, about 30 minutes, stirring vegetables and switching and rotating sheets halfway through baking.
- Return vegetables to now-empty bowl, add black beans and cilantro, and gently toss to combine. Divide vegetables evenly among warm tortillas and top with avocado crema and pickled onions. Serve.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 350 kcal Calories from Fat: 108 kcal |
|
% Daily Value*
|
| Total Fat 12 g 34% |
Saturated Fat 1.5 g 8% |
Trans Fat 0.0 g |
Sodium 590 mg 10% |
carbohydrates 55 g 42% |
Dietary Fiber 10 g 26% |
Sugars 10 g 11% |
Protein 8 g 16% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
