Name: Diabetes-Friendly Sweet Potato, Poblano, and Black Bean Tacos
Yield: Serves 6
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.