Sweet Potato, Poblano, and Black Bean Tacos #recipe from Molly MacRae

  

Satisfying! These vegetarian tacos please even the meat-lovers in my family. The combination of sweet potatoes, poblanos, and black beans roasted together with the savory seasonings is a winner. Topping the tacos with fresh cilantro, ripe avocado, and the quick-pickled onions takes them to the next level. 

You’ll find a free, downloadable, printable pdf of the recipe below the cooking directions.

Sweet Potato, Poblano, and Black Bean Tacos

Adapted from The Complete Diabetes Cookbook by America’s Test Kitchen

Ingredients for the pickled onions

1/2 cup red wine vinegar

1/2 teaspoon red pepper flakes

1 red onion, halved and sliced thin

Ingredients for the roasted vegetables

3 tablespoons olive oil

4 garlic cloves, minced

1 1/2 teaspoons ground cumin

1 1/2 teaspoons ground coriander

1/4 teaspoon dried oregano

1 pound sweet potatoes, peeled and cut into 1/2-inch pieces

4 poblano peppers, stemmed, seeded, and cut into strips 1/2-inch wide

1 (15-ounce) can black beans, rinsed

1/4 cup chopped fresh cilantro

10 8-inch flour tortillas, warmed

1 avocado, halved, pitted, and cut into 1/2-inch pieces

 

Directions for the pickled onions

Microwave vinegar and pepper flakes in a medium bowl until steaming, about 2 minutes. Stir in the prepared onion and let sit until ready to serve.

Directions for the roasted vegetables

Adjust your oven racks to upper-middle and lower-middle positions and the heat oven to 450 degrees F. Line 2 rimmed baking sheets with aluminum foil.

In a large bowl, whisk together oil, garlic, cumin, coriander, oregano, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Add the potatoes and poblanos to the oil mixture and toss to coat.

Spread the vegetable mixture in even layers on the lined baking sheets. Roast until tender and golden brown, about 30 minutes, stirring the vegetables and rotating the sheets halfway through baking.

Assembling your tacos

Return the roasted vegetables to the now empty bowl, add the rinsed black beans and cilantro, and gently toss to combine. Divide the vegetables among the warmed tortillas and top with the avocado and pickled onions. Serve.

 

click here for a free, downloadable, printable pdf of this recipe

 

 

Out now!

All Shell Breaks Loose

Book 3 in the Haunted Shell Shop Mysteries!

 

On North Carolina’s Ocracoke Island, Maureen Nash sells exquisite seashells to locals and tourists—with Bonny the shop cat and the ghost of a Welsh pirate for company. And when needed, she steps in to help the police solve a murder . . .

Dr. Irving Allred is boasting around town that he’s about to get his hands on an authentic haunted sword. But minutes after Maureen hears the story, a woman walks into the Moon Shell, sword in hand. She found it while walking her bulldog on the beach—and its blade is stained with what looks like blood. Looks like it’s time to call the sheriff’s department.

Allred is furious that his prize is now in police custody—and even more agitated that an unknown buyer was trying to outbid him. He’s convinced the sword will lead him straight to the ghosts he’s been hunting. He’s not the only one on the Outer Banks who’s been searching for spirits, though. An odd visitor also showed up at Maureen’s shop claiming the ability to sense them . . . though somehow she didn’t seem to notice Maureen’s spectral friend hanging about.

When a man who’d been camping nearby is found cut down along the shore, Maureen starts providing some unofficial assistance to Captain Rob Tate by digging into the island’s maritime history. But it’s not the only mystery she’s facing—because the shop’s resident ghost is seeing ghosts himself . . .

 

Happy reading!

The Boston Globe says Molly MacRae writes “murder with a dose of drollery.” She’s the author of the award-winning, national bestselling Haunted Yarn Shop Mysteries, the Haunted Shell Shop Mysteries, and the Highland Bookshop Mysteries. As Margaret Welch, she writes books for Annie’s Fiction. Her short stories have appeared in Alfred Hitchcock Mystery Magazine and she’s a winner of the Sherwood Anderson Award for Short Fiction. Visit Molly on Facebook and Pinterest and connect with her on Instagram or Bluesky.