Black bean and sweet potato tacos

Name: Black bean and sweet potato tacos
Cuisine: American, Mexican, Latin American, TexMex
Ingredients: ½ cup red wine vinegar; ½ teaspoon red pepper flakes; 1 red onion, halved and sliced thin; 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; 1 pound sweet potatoes; 4 poblano chiles; 1 (15-ounce) can no-salt added black beans, rinsed; ¼ cup chopped fresh cilantro; 12 corn tortillas, warmed; 1 avocado, halved, pitted, and cut into ½-inch pieces; Queso

8 steps

Updated at: Thu, 17 Aug 2023 04:48:29 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories630.7 kcal (32%)

Total Fat19.7 g (28%)

Carbs98.1 g (38%)

Sugars6.8 g (8%)

Protein14.8 g (30%)

Sodium118.4 mg (6%)

Fiber13.2 g (47%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Step 1

Heat oven to 450 degrees and line 2 rimmed baking sheets with aluminum foil.

OvenPreheat

Step 2

Microwave vinegar and pepper flakes in medium bowl until steaming, about 2 minutes. Stir in onion and let sit until ready to serve.

red wine vinegar½ cup

red pepper flakes½ teaspoon

red onion1

Step 3

Peel and cut sweet potatoes into ½-inch pieces

sweet potatoes1 pound

Step 4

Stem, seed and cut poblanos into ½-inch-wide strips

poblano chiles4

Step 5

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.

extra-virgin olive oil3 tablespoons

garlic cloves3

ground cumin1 ½ teaspoons

ground coriander1 ½ teaspoons

Step 6

Spread vegetable mixture in 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.

Step 7

Chop cilantro and rinse black beans

no-salt added black beans15 ounce

fresh cilantro¼ cup

Step 8

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.