Sweet Potato And Poblano Tacos Recipe by Tasty

Ingredients

• 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

Instructions

1. Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the sweet potatoes and poblanos. Drizzle over olive oil and add the McCormick® Original Taco Seasoning packet. Mix together.
3. Spread the vegetables in a single layer on the prepared baking sheet and roast for 25 minutes, stirring halfway, until soft and browned.
4. Meanwhile, make the pickled onions: Add the onion to a medium heatproof bowl.
5. Add the water, vinegar, and sugar to a medium saucepan and bring to a simmer, stirring until the sugar is dissolved.
6. Pour the pickling liquid over the onion to submerge. Let cool.
7. 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.
8. When the vegetables have finished roasting, remove from the oven and immediately transfer to a large bowl, then toss with the black beans.
9. 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.
10. Enjoy!