VEGETABLE TACOS WITH CHIPOTLE SOUR CREAM AND SMOKY BLACK BEANS

VEGETABLE TACOS WITH CHIPOTLE SOUR CREAM AND SMOKY BLACK BEANS image

Yield 8 tacos

Number Of Ingredients 19

2 c frozen corn, thawed
2 T olive oil, divided
2 T lime juice
2 3/4 t kosher salt, divided
2 t ground cumin
1/2 t black pepper, divided
2 bell peppers, cored and thinly sliced
1 large red onion, sliced
1 1/2 t smoked paprika
15-oz can black beans, rinsed and drained
2 c thinly sliced green cabbage
1 c cilantro, roughly chopped
2 T distilled white vinegar
1 1/2 t sugar
1 avocado, peeled, pitted, chopped
1 bunch radishes (6-8), thinly sliced
3/4 c sour cream
2 canned chipotle peppers in adobo, seeded and diced, plus 2 t sauce
8 whole wheat flour tortillas

Steps:

(1) Preheat oven to 425F. Toss together corn, 1 T oil, lime juice, 1 t salt, cumin, 1/4 t black pepper, bell peppers, and onion, then spread on a large baking sheet. Toss together remaining oil, paprika, 1/2 t salt, and black beans, then spread on a second large baking sheet. Roast vegetables and beans, tossing occasionally and rotating sheet trays halfway through, until beans are dried out and just crisp, 20-25 minutes, and vegetables are deep golden brown and softened, about 40 minutes. (2) Toss together cabbage, cilantro, vinegar, sugar, avocado, radishes, 3/4 t salt, and 1/4 t pepper; set aside. In a small bowl stir together sour cream, chipotle peppers, and adobo sauce, and 1/2 t salt. (3) Wrap tortillas in foil, and place in oven for a few minutes to warm. Scoop roasted vegetables onto tortillas, top with cabbage salad, sour cream, and beans.