For the Poblano Sauce:
4 poblano peppers
2 cloves garlic
1 cup Mexican crema or sour cream
Juice of 1 lime
1/2 cup chopped cilantro leaves
For the Sweet Potatoes & Black Beans:
2 large sweet potatoes, peeled and cubed
Cuban Spice Rub
1/2 tsp salt
Pecan Oil
1 can black beans
1 cup prepared salsa
Corn tortillas, for serving
Avocado, for serving
Cilantro leaves, for serving

Caramelized and sweetness meets rich earthiness in these veggie forward tex mex delights. Roasting sweet potatoes with our cumin-rich Cuban Spice Rub is one our favorite ways to bring out the best in the sugary tubers. Golden brown sweet potatoes are layered with spicy simmered black beans and drizzled a smoky poblano sauce. A taco that would be welcome on any Tuesday!


1.Preheat oven to 425°F. Line a sheet pan with foil and place the poblanos on the pan. Roast for 20 mins then turn the chiles. Roast for an additional 10 mins or until the chiles are browned and blistered. Remove from the oven and place in a ziptop bag and seal to steam and loosen the skin.
2.Once they're cool enough to handle, use a paper towel to peel the skin away from the chiles. Cut off the stems and make a slit to remove the seeds and veins. Place the trimmed chiles in a blender carafe.
3.Add the garlic, sour cream, lime juice and cilantro to the blender. Blend until smooth. Taste and adjust with salt and lime juice. Set aside.
4.On a sheet pan, drizzle the sweet potato cubes with Pecan Oil and season with Cuban Spice Rub. Stir to combine. Roast for 12-15 mins or until browned on the edges and a knife easily pierces the center.
5.While the sweet potatoes are roasting, combine black beans and salsa in a small pan and heat until simmering. Cook for 10 mins then use a potato masher to mash the mixture a bit. It should be spoonable.
6.To assemble the tacos, heat the tortillas and spoon in black beans. Top with sweet potatoes and drizzle with poblano sauce. Garnish with avocado and cilantro.

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