Sweet Potato, Black Bean, and Poblano Pepper Tacos

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  6 tsp or 28g

• Sweet potato

  Raw, unprepared

  1 sweetpotato, 5" long or 130g

• Poblano Pepper

  hot - Freshdirect

  1 pepper or 6g

• Cumin

  Spices, cumin seed

  3 tsp, ground or 9g

• Salt

  Table

  3 dash or 1g

• Red Onion

  Freshdirect

  1 small raw or 70g

• Garlic

  Raw

  3 cloves, minced or 9g

• Canned black beans

  Low sodium, drained

  1 ½ cup or 390g

• Lime juice

  Raw

  3 tbsp or 45g

• Chili powder

  Spices

  1 ½ tsp or 4g

• Tortillas

  Ready-to-bake or -fry, corn

  6 tortilla or 144g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Fresh cilantro

  Coriander leaves, raw

  3 tbsp or 3g

Directions

1. Warm half of the oil in a large skillet over medium-high heat. Add the chopped sweet potato and cook, stirring occasionally, until beginning to brown, about 10 minutes.
2. Stir in the chopped poblano, cumin, and salt to taste. Continue cooking until the vegetables are tender, about 8–10 minutes more.
3. Heat the remaining oil in a small pot over medium heat. Add the about 3/4 of the red onion and sauté until translucent, 3–4 minutes. Stir in the garlic and cook until fragrant, about 30–60 seconds. Add the drained black beans, lime juice, chili powder, and a salt to taste. Reduce heat to low and simmer, stirring occasionally, until heated through, about 10–15 minutes.
4. Warm the tortillas briefly over a burner or in a dry skillet until pliable. Fill each tortilla with a scoop of beans and the sweet potato–poblano mixture. Top with the remaining red onion, avocado, and cilantro.