Vegan Tacos with Roasted Vegetables

Ingredients

• 1 large Sweet Potatoes
• 2 medium Bell Peppers
• 1 medium Onion
• 1 cup Corn
• 1 can (15oz) Black Beans
• 2 tablespoons Olive Oil
• 1 tablespoon Chili Powder
• 1 teaspoon Cumin
• 2 each Chipotle Peppers in Adobo Sauce
• 2 tablespoons Lime Juice
• 12 each Taco Shells
• to taste teaspoon Salt
• to taste teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Cut the 1 large sweet potato, 2 medium bell peppers, and 1 medium onion into 1.27 cm cubes. In a large bowl, toss the cut vegetables with 2 tablespoons of olive oil, 1 tablespoon of chili powder, 1 teaspoon of cumin, and salt and black pepper to taste, ensuring they are evenly coated.
3. 3Spread the seasoned vegetables in a single layer on a large baking sheet. Roast them in the preheated oven for 20 to 25 minutes, or until the sweet potatoes are tender when pierced with a fork and the vegetables show slight caramelization.
4. 4While the vegetables are roasting, combine the 2 each chipotle peppers in adobo sauce and 2 tablespoons of lime juice in a blender or food processor. Blend until the sauce is completely smooth.
5. 5Rinse and drain the 1 can (about 425 g) of black beans. Add the 1 cup of corn to the black beans in a medium bowl. To warm the 12 each taco shells, place them directly on an oven rack during the last 5 minutes of vegetable roasting, or until they are crisp and warm to the touch.
6. 6Carefully fill each of the warmed taco shells with a portion of the roasted vegetables, the mixture of 1 can (about 425 g) of black beans and 1 cup of corn, and a drizzle of the chipotle sauce.
7. 7Serve the tacos immediately.

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