Sweet Potato, Poblano, and Black Bean Tacos

INGREDIENTS
  • 3 tablespoons cold-pressed extra-virgin olive oil
  • 3 garlic cloves, minced
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon minced fresh oregano or 1/4 teaspoon dried
  • Salt and pepper
  • 1-pound sweet potatoes, peeled and cut into 1/2-inch pieces
  • 4  poblano chiles, stemmed, seeded, and cut into 1/2-inch-wide strips
  • 1 large onion, halved and sliced 1/2-inch thick
  • 1 (15-ounce) can black beans, rinsed
  • 1/4 cup chopped fresh cilantro
  • 12( 6-inch) corn tortillas, warmed

PROCEDURE​
  1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 450°F. Whisk oil, garlic, cumin, coriander, oregano, 1 teaspoon salt, and 1/2 teaspoon pepper together in large bowl. Add potatoes, poblanos, and onion to oil mixture and toss to coat.
  2. Spread vegetable mixture in even layer over 2 foil-lined rimmed baking sheets. Roast vegetables until tender and golden brown, about 30 minutes, stirring vegetables and switching and rotating sheets halfway through baking.
  3. 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 optional avocado crema and pickled onions. Serve.