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95% would make again

Sweet Potato And Poblano Tacos

Tasty Team
April 05, 2021

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 268
  • Fat 12g
  • Carbs 33g
  • Fiber 6g
  • Sugar 7g
  • Protein 5g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the sweet potatoes and poblanos. Drizzle over olive oil and add the McCormick® Original Taco Seasoning packet. Mix together.
  3. Spread the vegetables in a single layer on the prepared baking sheet and roast for 25 minutes, stirring halfway, until soft and browned.
  4. Meanwhile, make the pickled onions: Add the onion to a medium heatproof bowl.
  5. Add the water, vinegar, and sugar to a medium saucepan and bring to a simmer, stirring until the sugar is dissolved.
  6. Pour the pickling liquid over the onion to submerge. Let cool.
  7. 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.
  8. When the vegetables have finished roasting, remove from the oven and immediately transfer to a large bowl, then toss with the black beans.
  9. 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.
  10. Enjoy!

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 268
  • Fat 12g
  • Carbs 33g
  • Fiber 6g
  • Sugar 7g
  • Protein 5g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the sweet potatoes and poblanos. Drizzle over olive oil and add the McCormick® Original Taco Seasoning packet. Mix together.
  3. Spread the vegetables in a single layer on the prepared baking sheet and roast for 25 minutes, stirring halfway, until soft and browned.
  4. Meanwhile, make the pickled onions: Add the onion to a medium heatproof bowl.
  5. Add the water, vinegar, and sugar to a medium saucepan and bring to a simmer, stirring until the sugar is dissolved.
  6. Pour the pickling liquid over the onion to submerge. Let cool.
  7. 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.
  8. When the vegetables have finished roasting, remove from the oven and immediately transfer to a large bowl, then toss with the black beans.
  9. 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.
  10. Enjoy!

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