Sweet Potato Poblano Black Bean Tacos With Lime Goat Cheese Recipes

SWEET POTATO, POBLANO & BLACK BEAN TACOS WITH LIME & GOAT CHEESE

Steps:

• Melt butter in pan over med-high heat. Add sweet potato & Poblano peppers. Saute for two minutes, then add onions. Continue cooking until, the sweet potatoes are cooked through and onions are starting to caramelize.
• Add the paprika, cumin & salt. Stir a couple times to toast spices & add the beans, stir to warm, then take pan off burner, to add lime juice & cilantro, stir and set aside.
• Toast the tortillas under the broiler (or over flame if you have gas stove). The tortillas can burn fast so keep a close eye. Once one side is lightly toasted flip to toast the other.
• Place filling on tortillas, top with a fresh squeeze of lime, a little chopped cilantro & a sprinkle of goat cheese. Splash on a little hot sauce if you like. Serve.

SWEET POTATO AND BLACK BEAN TACOS

Steps:

• Preheat oven to 425°F
• Warm the tortillas: Briefly heat the tortillas one or two at a time in a dry skillet until warm. Transfer to a plate and cover with a towel to keep warm. Alternatively, warm a stack of 5 or fewer tortillas a time in the microwave, covered with a damp paper towel, in 30 second bursts until warmed through.
• Serve the tacos: Layer tacos with sweet potatoes and black beans. Serve with avocado slices, salsa, minced cilantro, and cotija cheese, letting everyone top their own tacos.

SWEET POTATO AND POBLANO TACOS RECIPE BY TASTY

Steps:

• 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!