What vegetables are roasted for these tacos?

Sweet potatoes, poblano chiles, and a large onion are peeled, stemmed, seeded, and cut into 1/2-inch pieces or strips before roasting.

What spices flavor the roasted vegetables?

The vegetables are coated in a mixture of ground cumin, ground coriander, minced fresh or dried oregano, salt, and pepper, whisked with olive oil and minced garlic.

How long do the vegetables need to roast for the tacos?

The sweet potatoes, poblanos, and onion roast for approximately 30 minutes at 450 degreesF, with stirring and rotating the baking sheets halfway through.

Are these Sweet Potato, Poblano, and Black Bean Tacos gluten-free?

Yes, this recipe uses corn tortillas, which are naturally gluten-free, making the entire dish suitable for a gluten-free diet.

What are the recommended toppings for these tacos?

The recipe suggests topping these tacos with optional avocado crema and pickled onions, in addition to the fresh cilantro mixed into the filling.

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Sweet Potato, Poblano, and Black Bean Tacos
[Vegan]

Name: Sweet Potato, Poblano, and Black Bean Tacos [Vegan]
Cook time: 30 min
Yield: 4 servings
Ingredients: 3 tablespoons cold-pressed extra-virgin olive oil; 3 garlic cloves, minced; 1 1/2 teaspoons ground cumin; 1 1/2 teaspoons ground coriander; 1 teaspoon minced fresh oregano or 1/4 teaspoon dried; Salt and pepper; 1-pound sweet potatoes, peeled and cut into 1/2-inch pieces; 4 poblano chiles, stemmed, seeded, and cut into 1/2-inch-wide strips; 1 large onion, halved and sliced 1/2-inch thick; 1 (15-ounce) can black beans, rinsed; 1/4 cup chopped fresh cilantro; 12( 6-inch) corn tortillas, warmed

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Close-up of a warm corn tortilla filled with roasted sweet potato, poblano, onion, and black beans, garnished with fresh cilantro.

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Sweet Potato, Poblano, and Black Bean Tacos [Vegan]

Dairy Free

Sweet potato black bean tacos are a super delicious plant-based taco choice! They are easy to make and full of protein. What's not to love? Tacos are often focused on rich meats, but we wanted a delicious version that was all about vegetables. Our favorite combination turned out to be... Read More

Ingredients You Need for Sweet Potato, Poblano, and Black Bean Tacos [Vegan]

3 tablespoons cold-pressed extra-virgin olive oil
3 garlic cloves, minced
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon minced fresh oregano or 1/4 teaspoon dried
Salt and pepper
1-pound sweet potatoes, peeled and cut into 1/2-inch pieces
4 poblano chiles, stemmed, seeded, and cut into 1/2-inch-wide strips
1 large onion, halved and sliced 1/2-inch thick
1 (15-ounce) can black beans, rinsed
1/4 cup chopped fresh cilantro
12( 6-inch) corn tortillas, warmed

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How to Prepare Sweet Potato, Poblano, and Black Bean Tacos [Vegan]

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 450°F. Whisk oil, garlic, cumin, coriander, oregano, 1 teaspoon salt, and 1/2 teaspoon pepper together in large bowl. Add potatoes, poblanos, and onion to oil mixture and toss to coat.
Spread vegetable mixture in even layer over 2 foil-lined rimmed baking sheets. Roast vegetables until tender and golden brown, about 30 minutes, stirring vegetables and switching and rotating sheets halfway through baking.
Return vegetables to now-empty bowl, add black beans and cilantro, and gently toss to combine. Divide vegetables evenly among warm tortillas and top with optional avocado crema and pickled onions. Serve.
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