Diabetes-Friendly Sweet Potato, Poblano, and Black Bean Tacos
By America's Test KitchenPublished on January 2, 2019
Yield
Serves 6
Ingredients
½ cup red wine vinegar ½ teaspoon red pepper flakes 1 red onion, halved and sliced thin3 tablespoons extra-virgin olive oil 3 garlic cloves, minced1½ teaspoons ground cumin 1½ teaspoons ground coriander 1 teaspoon minced fresh oregano or ¼ teaspoon driedSalt and pepper 1 pound sweet potatoes, peeled and cut into ½-inch pieces4 poblano chiles, stemmed, seeded, and cut into ½-inch-wide strips1 (15-ounce) can no-salt added black beans, rinsed¼ cup chopped fresh cilantro 12 (6-inch) corn tortillas, warmed1 avocado, halved, pitted, and cut into ½-inch pieces
Instructions
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 450 degrees. Line 2 rimmed baking sheets with aluminum foil. Microwave vinegar and pepper flakes in medium bowl until steaming, about 2 minutes. Stir in onion and let sit until ready to serve.
- Whisk oil, garlic, cumin, coriander, oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in large bowl. Add potatoes and poblanos to oil mixture and toss to coat.
- Spread vegetable mixture in even layer in lined baking sheets. Roast vegetables until tender and golden brown, about 30 minutes, stirring vegetables and switching and rotating sheets halfway through baking.
- Return vegetables to now-empty bowl, add black beans and cilantro, and gently toss to combine. Divide vegetables evenly among warm tortillas and top with avocado and pickled onions. Serve.
Yield
Serves 6Ingredients
½ cup red wine vinegar
½ teaspoon red pepper flakes
1 red onion, halved and sliced thin
3 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1½ teaspoons ground cumin
1½ teaspoons ground coriander
1 teaspoon minced fresh oregano or ¼ teaspoon dried
Salt and pepper
1 pound sweet potatoes, peeled and cut into ½-inch pieces
4 poblano chiles, stemmed, seeded, and cut into ½-inch-wide strips
1 (15-ounce) can no-salt added black beans, rinsed
¼ cup chopped fresh cilantro
12 (6-inch) corn tortillas, warmed
1 avocado, halved, pitted, and cut into ½-inch pieces
Ingredients
½ cup red wine vinegar
½ teaspoon red pepper flakes
1 red onion, halved and sliced thin
3 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1½ teaspoons ground cumin
1½ teaspoons ground coriander
1 teaspoon minced fresh oregano or ¼ teaspoon dried
Salt and pepper
1 pound sweet potatoes, peeled and cut into ½-inch pieces
4 poblano chiles, stemmed, seeded, and cut into ½-inch-wide strips
1 (15-ounce) can no-salt added black beans, rinsed
¼ cup chopped fresh cilantro
12 (6-inch) corn tortillas, warmed
1 avocado, halved, pitted, and cut into ½-inch pieces
Ingredients
½ cup red wine vinegar
½ teaspoon red pepper flakes
1 red onion, halved and sliced thin
3 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1½ teaspoons ground cumin
1½ teaspoons ground coriander
1 teaspoon minced fresh oregano or ¼ teaspoon dried
Salt and pepper
1 pound sweet potatoes, peeled and cut into ½-inch pieces
4 poblano chiles, stemmed, seeded, and cut into ½-inch-wide strips
1 (15-ounce) can no-salt added black beans, rinsed
¼ cup chopped fresh cilantro
12 (6-inch) corn tortillas, warmed
1 avocado, halved, pitted, and cut into ½-inch pieces
Why This Recipe Works
This recipe was developed for our Complete Diabetes Cookbook. Tacos are often focused on rich meats, but we wanted a delicious version that was all about vegetables. Our favorite combination turned out to be sweet potatoes and poblano chiles, which we seasoned with fragrant garlic, cumin, coriander, and oregano. Roasting produced caramelized exteriors and tender interiors. Adding black beans turned the tacos into a satiating meal packed with vitamins and fiber.
Instructions
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 450 degrees. Line 2 rimmed baking sheets with aluminum foil. Microwave vinegar and pepper flakes in medium bowl until steaming, about 2 minutes. Stir in onion and let sit until ready to serve.
- Whisk oil, garlic, cumin, coriander, oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in large bowl. Add potatoes and poblanos to oil mixture and toss to coat.
- Spread vegetable mixture in even layer in lined baking sheets. Roast vegetables until tender and golden brown, about 30 minutes, stirring vegetables and switching and rotating sheets halfway through baking.
- Return vegetables to now-empty bowl, add black beans and cilantro, and gently toss to combine. Divide vegetables evenly among warm tortillas and top with avocado and pickled onions. Serve.
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