Black Bean and Sweet Potato Tacos

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Oven racks on upper-middle and lower-middle positioned, set temp to 450.

Step 2

Whisk oil, cumin, coriander, garlic, oregano, 1 tsp salt, and ½ tsp pepper together in a lg bowl. Add potatoes, poblanos, and onion to oil mixture and toss to coat.

Step 3

Spread vegetables over two (foil lined?) baking sheets. Do not wash bowl. Roast vegetables until tender and golden brown, about 30 min, stirring and switching sheets halfway through.

Step 4

While veggies roast, combine lime juice with avocado in a bowl and mash with a fork until mostly smooth. Season with salt and pepper to taste.

Step 5

Return roasted veggies to empty bowl, add black beans and cilantro, and toss to combine.

Step 6

Warm tortillas, one a time, in a small skillet over med-high heat until spotty brown, 20-30 sec per side. Spread avocado mixture over tortillas and top with veggies. Serve with lime wedges.