Black bean poblano sweet potato avocado tacos
Prepare tacos with roasted sweet potatoes, sautéed poblano peppers, black beans, and avocado.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Sweet Potato | 3 | Count |
| Poblano Pepper | 2 | Count |
| Black Beans | 2 | Can |
| Avocado | 2 | Count |
| Corn Tortilla | 10 | Count |
| Olive Oil | 3 | Tbsp |
| Lime | 2 | Count |
| Cumin | 1 | Tsp |
| Chili Powder | 1 | Tsp |
| Salt | 1 | Tsp |
| Black Pepper | 0.5 | Tsp |
| Cilantro | 1 | Bunch |
| Red Onion | 1 | Count |
Instructions
- Preheat the oven to 200 degrees Celsius.
- Toss diced sweet potatoes with 2 tablespoons of olive oil, cumin, chili powder, salt, and black pepper. Spread on a baking sheet.
- Roast sweet potatoes in the oven for 25-30 minutes until tender and slightly crispy.
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Add sliced poblano peppers and sauté until soft, about 5-7 minutes.
- Add drained black beans to the skillet with the poblano peppers. Stir to combine and heat through for 3-4 minutes.
- Warm corn tortillas in a dry skillet or microwave.
- Assemble tacos by placing roasted sweet potatoes, poblano pepper and black bean mixture, avocado slices, and chopped cilantro on each tortilla.
- Drizzle lime juice over the assembled tacos and garnish with chopped red onion.
Kitchen equipment
Baking SheetSkillet