VEGETABLE TACOS WITH CHIPOTLE SOUR CREAM AND SMOKY BLACK BEANS
Steps:
- (1) Preheat oven to 425F. Toss together corn, 1 T oil, lime juice, 1 t salt, cumin, 1/4 t black pepper, bell peppers, and onion, then spread on a large baking sheet. Toss together remaining oil, paprika, 1/2 t salt, and black beans, then spread on a second large baking sheet. Roast vegetables and beans, tossing occasionally and rotating sheet trays halfway through, until beans are dried out and just crisp, 20-25 minutes, and vegetables are deep golden brown and softened, about 40 minutes. (2) Toss together cabbage, cilantro, vinegar, sugar, avocado, radishes, 3/4 t salt, and 1/4 t pepper; set aside. In a small bowl stir together sour cream, chipotle peppers, and adobo sauce, and 1/2 t salt. (3) Wrap tortillas in foil, and place in oven for a few minutes to warm. Scoop roasted vegetables onto tortillas, top with cabbage salad, sour cream, and beans.
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Kamron Aldridge
[email protected]Delicious! The smoky black beans and chipotle sour cream really make these tacos special. I will definitely be making these again.
Imani
[email protected]I love the combination of flavors in these tacos. The smoky black beans and chipotle sour cream are a perfect match for the roasted vegetables. I will definitely be making these again and again.
Jenna Mitchell
[email protected]These tacos were a hit! The smoky black beans and chipotle sour cream were so flavorful, and the veggies were perfectly cooked. I will definitely be making these again.