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
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 . . .
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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.
