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 ½ cup or 390g

• 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

  Raw, All commercial varieties

  1 fruit or 201g

• Fresh cilantro

  Coriander leaves, raw

  6 sprigs or 13g

Directions

1. Heat 1 tablespoon of oil in a skillet over medium-high heat. Add the sweet potatoes and cook, stirring occasionally, for 10 minutes. Add the poblano peppers, cumin, and a pinch of salt, and continue to cook for an additional 10 minutes, or until the potatoes and peppers are tender.
2. Meanwhile, prepare the black beans. Heat 1 tablespoon of oil in a small pot. Add the red onion and sauté for 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 for about 15 minutes until the beans are heated through.
3. To assemble, heat the tortillas on a stove burner or in the microwave. Spoon a scoop of beans into each tortilla, add a scoop of the potatoes and peppers, and top with chopped red onion, avocado, and cilantro.

Similar Foods

• Roasted Sweet Potato and Black Bean Tacos
• Vegan Simple Stuffed Peppers
• Sweet Potato and Black Bean Stew
• Sweet Potato & Black Bean Chili
• Sweet Potato with Black Beans
• Black Bean Stuffed Sweet Potatoes