Submitted by: Marcia
Attributed to: America's Test Kitchen
Category: Entrees
Description:
Prep time: 10
Total time: 40
Servings: 6
Difficulty rating: 2
Ingredients:
1/2 cup red wine vinegar
1/2 Teaspoon red pepper flakes
1 Red onion, halved and thinly sliced
3 Tablespoon olive oil
3 Garlic cloves, minced
1 1/2 Teaspoon ground cumin
1 1/2 Teaspoon ground coriander
1 Teaspoon minced fresh oregano or 1/4 tsp dried
1/2 Teaspoon salt & 1/2 teaspoon pepper
1 Pound sweet potatoes, peeled and cut into 1" cubes
4 Poblano chiles, stemmed, seeded and cut into 1/2" wide strips
1 (15 ounce) can no-salt added black beans, drained and rinsed
1/4 Cup chopped fresh cilantro
12 (6-inch) corn or flour tortillas, warmed
1 Avocado, halved, pitted and cut into 1/2" pieces
Special tools/utensils needed:
2 rimmed baking sheets lined with aluminum foil
Directions:
Adjust the oven racks to upper-middle and lower-middle positions and preheat the oven to 450 degrees F. Line 2 rimmed baking sheets with aluminum foil.
Microwave vinegar and pepper flakes in a medium bowl until steaming, about 2 minutes. Stir in onion & let sit until ready to serve.
Whisk oil, garlic, cumin, coriander, oregano, 1/2 tsp salt & 1/2 tsp pepper together in a large bowl. Add potatoes and poblanos to the oil mixture & toss to coat.
Spread vegetable mixture in an even layer in lined baking sheets. Roast vegetables until tender & golden brown, about 30 minutes, stirring vegetables & switching and rotating sheets halfway through baking.
Return the vegetables to the now empty bowl, add the black beans and cilantro and gently toss to combine. Divide the vegetables evenly among the warm tortillas and top with avocado and pickled onions.