Sweet Potato And Poblano Tacos
featured in 7 Days 7 Ways To Eat Tacos
Spice up your taco night with these scrumptious Sweet Potato and Poblano Tacos! Packed with a delightful blend of flavors, these tacos are sure to become a new favorite in your household.
Tasty Team
96% would make again
Total Time
45 minutes
45 min
Prep Time
20 minutes
20 min
Cook Time
25 minutes
25 min
Total Time
45 minutes
45 min
Prep Time
20 minutes
20 min
Cook Time
25 minutes
25 min
Ingredients
for 8 tacos
- 2 cups sweet potato (280 g), cut into 1/2 (1/4 cm)
- 2 cups poblano pepper (300 g), cut into 1/2 in pieces (1/4 cm)
- ¼ cup olive oil (60 mL)
- 1 oz McCormick® Original Taco Seasoning, 1 packet
- ½ cup black beans (60 g), drained and rinsed
- 10 corn tortillas, warmed
- ½ cup cotija cheese (110 g), crumbled
- 1 cup shredded lettuce (100 g)
Pickled Onions
- ½ medium red onion, thinly sliced
- ½ cup water (120 mL)
- ½ cup white vinegar (120 mL)
- 2 tablespoons sugar
Avocado Crema
- 1 medium avocado, pitted and peeled
- ¼ cup plain yogurt (60 g)
- ½ teaspoon kosher salt
- ½ lime juice
Nutrition Info
- Calories 242
- Fat 7g
- Carbs 35g
- Fiber 23g
- Sugar 8g
- Protein 4g
Estimated values based on one serving size.
Preparation
- 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!
