Black bean and sweet potato tacos

Great

% Daily Values based on a 2,000 calorie diet

Step 1

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

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.

Step 3

Peel and cut sweet potatoes into ½-inch pieces

Step 4

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

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.

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

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.