Hard-Charred Veggie Tacos with Smoky Black Beans

By Sprig Originals ✓ · cooked up in Sprig

Taqueria-style vegetable tacos that actually taste grilled: sweet potato, poblano, onion and mushrooms roasted at high heat until the edges blacken, then piled onto warm corn tortillas with cumin-scented black beans, crumbled cotija and a bright lime crema. The char is the whole point — don't pull the pan early.

Ingredients

• 1 medium sweet potato, peeled and cut into 1/2-inch cubes
• 2 poblano peppers, seeded and cut into 1/2-inch strips
• 1 large red onion, cut into 1/2-inch wedges
• 8 oz cremini mushrooms, halved
• 1 zucchini, cut into 1/2-inch half-moons
• 3 tbsp vegetable oil
• 1 1/2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ancho chile powder
• 1 tsp kosher salt
• 1/2 tsp black pepper

• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 15-oz can black beans, drained and rinsed
• 1/2 tsp ground cumin
• 1 tsp chipotle in adobo, minced (plus 1 tsp adobo sauce)
• 1/3 cup water or vegetable broth
• kosher salt, to taste

• 1/2 cup sour cream or Mexican crema
• 2 tbsp mayonnaise
• 1 tbsp lime juice
• 1 tsp lime zest
• 1/4 tsp kosher salt

• 12 corn tortillas (6-inch)
• 3/4 cup cotija cheese, crumbled
• 1/2 cup cilantro leaves, roughly chopped
• 1/4 red onion, thinly sliced (optional)
• 2 limes, cut into wedges
• hot sauce, for serving

Instructions

1. Place a rimmed sheet pan on the upper-middle rack and heat the oven to 475°F. Let the empty pan preheat for at least 10 minutes — a screaming-hot pan is what gives you char instead of steam.
2. While the oven heats, toss the sweet potato, poblano, red onion, mushrooms and zucchini in a large bowl with the vegetable oil, cumin, smoked paprika, ancho chile powder, 1 tsp salt and the black pepper until every piece is coated.
3. Carefully pull out the hot pan and spread the vegetables in a single layer, leaving a little space between pieces. If they're crowded, use two pans. Roast for 15 minutes without stirring so the undersides blacken.
4. Stir the vegetables, then roast 10 to 15 minutes more until the sweet potato is tender and the onion and poblano edges are deeply blistered and blackened in spots. Blackened edges are correct — pull them only when you see real char.
5. Meanwhile, make the beans: heat the olive oil in a small saucepan over medium heat, add the garlic and cook 30 seconds until fragrant. Add the black beans, 1/2 tsp cumin, minced chipotle with its adobo sauce, and the water. Simmer 8 to 10 minutes, mashing about a third of the beans against the side of the pan, until thick and scoopable. Season with salt and keep warm.
6. Whisk the sour cream, mayonnaise, lime juice, lime zest and 1/4 tsp salt in a small bowl until smooth. Thin with a teaspoon of water if needed so it drizzles.
7. Warm the tortillas: set them directly over a medium gas flame for 20 to 30 seconds per side until pliable with a few charred blisters, or heat in a dry skillet over medium-high for 45 seconds per side. Stack them in a clean towel to stay soft and steamy.
8. Build each taco with a spoonful of black beans first (it anchors everything), then a generous pile of charred vegetables, a drizzle of lime crema, a heavy crumble of cotija, cilantro and sliced red onion. Serve immediately with lime wedges and hot sauce.

Chef's tips

Nutrition (per serving, estimated)

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