Roasted Vegetable and Black Bean Tacos

Name: Roasted Vegetable and Black Bean Tacos
Ingredients: 1 whole Small Red Onion, Chopped; 1 whole Poblano Chile, Seeded And Chopped; 1 whole Small Zucchini, Chopped; 1 whole Sweet Potato, Peeled And Chopped; 3 Tablespoons Olive Oil; 1- 1/2 teaspoon Kosher Salt; 1/2 teaspoons Freshly Ground Black Pepper; 1/2 teaspoons Ground Cumin; 1/2 teaspoons Dried Oregano; 1/4 teaspoons Smoked Paprika; 1 pinch Cayenne Pepper; 1 can (15 Oz. Size) Black Beans, Drained And Rinsed; 1 whole Lime, Juiced; 1/2 cups Buttermilk; 1/4 cups Sour Cream; 8 whole Corn Tortillas; 1/2 cups Crumbled Cotija Cheese

17 ingredients

8 steps

Ingredients

1 whole Small Red Onion, Chopped
1 whole Poblano Chile, Seeded And Chopped
1 whole Small Zucchini, Chopped
1 whole Sweet Potato, Peeled And Chopped
3 Tablespoons Olive Oil
1- 1/2 teaspoon Kosher Salt
1/2 teaspoons Freshly Ground Black Pepper
1/2 teaspoons Ground Cumin
1/2 teaspoons Dried Oregano
1/4 teaspoons Smoked Paprika
1 pinch Cayenne Pepper
1 can (15 Oz. Size) Black Beans, Drained And Rinsed
1 whole Lime, Juiced
1/2 cups Buttermilk
1/4 cups Sour Cream
8 whole Corn Tortillas
1/2 cups Crumbled Cotija Cheese

Directions

1

Preheat the oven to 400 degrees F. In a large bowl toss the onion, poblano chile, zucchini, and sweet potato with the olive oil, salt, black pepper, cumin, oregano, paprika, and cayenne.
2

Spread into an even layer on a large rimmed baking sheet.
3

Roast for about 20 minutes, until the vegetables are tender and lightly browned.
4

Remove from the oven and stir in the black beans and lime juice.
5

Whisk together the buttermilk and sour cream in a small bowl.
6

To serve, divide the roasted vegetables between the tortillas.
7

Top each taco with the crumbled cotija cheese and a drizzle of crema.
8

Adapted from the book Healthy Swaps: 40 Fresh Recipes to Keep You Satisfied.