Black Bean, Corn and Sweet Potato Tacos With Roasted Poblano “Crema”

Thank you to Silk for sponsoring today’s recipe. All opinions are always my own.
Monday Night Football needs a dinner that goes along with watching the game.  What better Monday night recipe than tacos?  Inspired by the Silk #MeatlessMondayNight challenge I decided to remix my tacos and make them meatless.  These black bean, corn and sweet potato tacos topped with a poblano “crema” were DELICIOUS!  

Ingredients:

3 large sweet potatoes, peeled and diced into 1/2-inch cubes
2 Tbsp olive oil
1 tsp cumin
1/2 tsp chili pepper
1 tsp onion powder
1/4 tsp ground coriander
1/8 tsp cayenne pepper
salt and black pepper to taste
1 small sweet yellow onion, chopped
2 cans black beans, rinsed and drained
2 ears of corn, cut off the cob
2 limes
3 poblano peppers, roasted
3/4 cup Silk Cashew Milk
1/3 cup salsa of choice
Corn or flour tortillas
Arugula to top

Directions:

1. Preheat oven to 425 degrees. Toss the sweet potatoes, olive oil, cumin, chili powder, cayenne pepper, salt and pepper in a bowl to evenly coat the potatoes.  
2. Line a baking sheet with foil then place sweet potatoes on foil.  Bake for 20 minutes.  You want the potatoes tender, but not over soft. 
3. In a large skillet cool the onion until it starts to get tender and a little golden brown. Add in drained black beans, corn, and juice of 1 lime. Heat until the corn and beans are hot.
4. Toss in the roasted sweet potatoes.
5. Remove from heat and serve over warm tortillas.
6. Top with arugula and roasted poblano “crema”. I love the flavor that arugula adds to this because arugula has a natural peppery flavor and is crisp.

Poblano “Crema”:

1. Preheat oven to 425 degrees.
2. Roast poblanos for approximately 15 minutes, until skin is blistered.  Allow to cool.  Slide off the skin and remove stem and seeds.
3. Combine the peppers, Silk Cashew Milk, juice of 1 lime, and Salsa in a food processor.  Pulse and blend until desired texture.  Using Silk Cashew Milk gives it a much creamier flavor. It is the perfect addition to the roasted poblano flavor. 

This recipe will feed approximately 8 people.  To make it smaller just cut in half.

This has become one of my favorite recipes. It is so delicious and even kids love it.  My husband didn’t believe me when I first told him it was completely vegan after he ate it. That, my friends, is how delicious this recipe truly is.  The roasted poblano “crema” is also delicious as a dip or to top vegetables enchiladas. 

Use #MeatlessMondayNight to join the action and visit the Silk Sideline Meat website for plant-based tips and recipes.  Take the #MeatlessMondayNight challenge to start adopting a more plant-based diet.  Why not start by sidelining meat on Monday Nights?