Sweet Potato, Black Bean, and Poblano Pepper Tacos

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Sweet potato

  Raw, unprepared

  1 sweetpotato, 5" long or 130g

• Poblano Pepper

  hot - Freshdirect

  1 pepper or 6g

• Cumin

  Spices, cumin seed

  3 tsp, ground or 9g

• Salt

  Table

  2 dash or 0.8g

• Red Onion

  Freshdirect

  ½ small raw or 35g

• Garlic

  Raw

  2 cloves, minced or 6g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Lime juice

  Raw

  2 lime yields or 88g

• Chili powder

  Spices

  1 tsp or 3g

• Salt

  Table

  1 dash or 0.4g

• Tortillas

  Ready-to-bake or -fry, flour

  6 tortilla, medium or 276g

• Avocados

  California, raw

  1 fruit, without skin and seed or 136g

• Fresh cilantro

  Coriander leaves, raw

  9 sprigs or 20g

Directions

1. Heat 1 tablespoon oil in a skillet over medium high heat. Add the sweet potatoes and cook, stirring occasionally, 10 minutes. Add the peppers, cumin, and a pinch of salt and continue to cook an additional 10 minutes, or until the potatoes and peppers are cooked through and tender.
2. In the meantime, prepare the black beans. Heat 1 tablespoon oil in a small pot. Add the red onion and sauté 3-4 minutes, until it begins to turn translucent. Add the garlic and sauté until fragrant, about 1 minute. Add the beans, lime juice, chili powder, and a pinch of salt. Reduce heat to low and simmer about 15 minutes until the beans are heated through and the potatoes and peppers are done.
3. To assemble, heat the tortillas on a stove burner or in the microwave. Spoon a scoop of beans into the tortilla, add a scoop of the potatoes and peppers, and top with chopped red onion, avocado, and cilantro.

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• Sweet Potato and Chili Soup
• Slow Cooker White Chicken Chilli
• Sweet Kale and Bean Mix
• Sweet and Salsa Chicken
• Mustard-Crusted Tofu with Kale and Sweet Potato