Sweet Potato And Poblano Tacos

Name: Sweet Potato And Poblano Tacos
Total time: 30
Yield: 8
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

Recipe by Tracy Raetz from tasty.co

Sides 30 Mins.

Ingredients

8 servings

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2 cups sweet potato, cut into 1/2 (1/4 cm)
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2 cups poblano pepper, cut into 1/2 in pieces (1/4 cm)
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¼ cup olive oil
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1 oz McCormick® Original Taco Seasoning, 1 packet
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½ cup black beans, drained and rinsed
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10 corn tortillas, warmed
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½ cup cotija cheese, crumbled
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1 cup shredded lettuce

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½ medium red onion, thinly sliced
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½ cup water
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½ cup white vinegar
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2 tablespoons sugar
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1 medium avocado, pitted and peeled
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¼ cup plain yogurt
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½ teaspoon kosher salt
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½ lime juice

Instructions

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!