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
How to Make It
1. Step
Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
2. Step
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. Step
Spread the vegetables in a single layer on the prepared baking sheet and roast for 25 minutes, stirring halfway, until soft and browned.
4. Step
Meanwhile, make the pickled onions: Add the onion to a medium heatproof bowl.
5. Step
Add the water, vinegar, and sugar to a medium saucepan and bring to a simmer, stirring until the sugar is dissolved.
6. Step
Pour the pickling liquid over the onion to submerge. Let cool.
7. Step
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. Step
When the vegetables have finished roasting, remove from the oven and immediately transfer to a large bowl, then toss with the black beans.
9. Step
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.
