SWEET POTATO AND POBLANO TACOS RECIPE BY TASTY

Sweet Potato And Poblano Tacos Recipe by Tasty image

Provided by Tracy Raetz

Categories Lunch

Yield 8 tacos

Number Of Ingredients 16

2 cups sweet potato, cut into 1/2 (1/4 cm)
2 cups poblano pepper, cut into 1/2 in pieces (1/4 cm)
¼ cup olive oil
1 oz McCormick® Original Taco Seasoning, 1 packet
½ cup black beans, drained and rinsed
10 corn tortillas, warmed
½ cup cotija cheese, crumbled
1 cup shredded lettuce
½ medium red onion, thinly sliced
½ cup water
½ cup white vinegar
2 tablespoons sugar
1 medium avocado, pitted and peeled
¼ cup plain yogurt
½ teaspoon kosher salt
½ lime juice

Steps:

Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
In a large bowl, combine the sweet potatoes and poblanos. Drizzle over olive oil and add the McCormick® Original Taco Seasoning packet. Mix together.
Spread the vegetables in a single layer on the prepared baking sheet and roast for 25 minutes, stirring halfway, until soft and browned.
Meanwhile, make the pickled onions: Add the onion to a medium heatproof bowl.
Add the water, vinegar, and sugar to a medium saucepan and bring to a simmer, stirring until the sugar is dissolved.
Pour the pickling liquid over the onion to submerge. Let cool.
Make the avocado crema: Add the avocado, yogurt, salt, and lime juice to a blender or food processor, and blend on high speed until smooth.
When the vegetables have finished roasting, remove from the oven and immediately transfer to a large bowl, then toss with the black beans.
To assemble the tacos, spread 1-2 tablespoons of avocado crema in the center of a warm tortilla and top with about ⅓ cup of the roasted sweet potato mixture, 1 tablespoon pickled onions, ½ tablespoon crumbled Cotija cheese, and a small bunch of microgreens. Repeat with the remaining ingredients.
Enjoy!