Sweet Potato and Poblano Chile Veggie Tacos
Ingredients
- 1/2 cup red wine vinegar
- 1/2 teaspoon red pepper flakes
- 1 red onion, halved and sliced thin
- 3 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- 11/2 teaspoons ground cumin
- 11/2 teaspoons ground coriander
- 1 teaspoon minced fresh oregano or 1/4 teaspoon dried
- Salt and pepper
- 1 pound sweet potatoes, peeled and cut into 1/2-inch pieces
- 4 poblano chiles, stemmed, seeded, and cut into 1/2-inch-wide strips
- 1 (15-ounce) can no-salt added black bean, rinsed
- 1/4 cup chopped fresh cilantro
- 12 (6-inch) corn tortillas, warmed
- 1 avocado, halved, pitted, and cut into 1/2-inch pieces
Preparation
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 450 degrees. Line 2 rimmed baking sheets with aluminum foil. Microwave vinegar and pepper flakes in medium bowl until steaming, about 2 minutes. Stir in onion and let sit until ready to serve
Whisk oil, garlic, cumin, coriander, oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in large bowl. Add potatoes and poblanos to oil mixture and toss to coat
Spread vegetable mixture in an even layer in lined 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 and pickled onions. Serve and enjoy!?️
