Soft Corn Tacos with Roasted Sweet Potatoes, Poblano Peppers, and Corn
 
 
Warm soft corn tortillas are topped with black beans, cotija cheese, and lightly spiced roasted sweet potatoes, poblano peppers, and corn. They are sweet, salty, spicy, and everything you want in a vegetarian taco.
Yield: 4 servings
Ingredients
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 1 large sweet potato, peeled and cut into ½-inch cubes
  • 1 poblano pepper, stemmed seeded and cut into ½-inch cubes
  • 1 large onion, peeled and cut into ½-inch cubes
  • 2 ears corn kernels
  • 1 ½ tsp ground cumin
  • 1 ½ tsp ground coriander
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 cups cooked black beans
  • 6 oz cotija cheese, crumbled
  • 12 (6-inch) corn tortillas
Instructions
  1. Heat oven to 450F.
  2. In a large bowl, toss together the oil, garlic, sweet potato, poblano pepper, onion, corn, cumin, coriander, salt and black pepper. Spread on a parchment-lined baking sheet and roast until veggies are tender, about 20-30 minutes.
  3. Warm the corn tortillas according to package directions.
  4. Divide the roasted vegetables and black beans among the tortillas. Top with the cotija cheese. Serve.
Notes
Lightly adapted from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2017/07/soft-corn-tacos-with-roasted-sweet-potatoes-poblano-peppers-and-corn.html