Roasted Vegetable Tacos

• 1 whole Small Sweet Potato, Chopped
• 1 whole Pasilla Pepper, Chopped
• 1 whole Red Bell Pepper, chopped
• 1/2 Red Onion, Sliced
• 4 Tablespoons Vegetable Or Chicken Stock
• 1 Tablespoon Olive Oil
• 1 Tablespoon Apple Cider Vinegar
• 1 Tablespoon Chili Powder
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1/2 teaspoons Salt, Or To Taste
• 1 ear Corn, Cooked And Kernels Removed
• 1 can (15 Oz. Size) Black Beans, Drained And Heated
• 4 ounces, weight Queso Fresco Cheese
• Your Favorite Tortillas, To Serve
• Guacamole, Salsa, And Green Onions, To Serve (optional)

1. Preheat the oven to 375 degrees F. In a casserole dish, add the chopped sweet potato, pasilla pepper, bell pepper and onion.
2. In a small bowl, combine the stock, oil and vinegar.
3. Mix to combine and pour evenly over the vegetables.
4. Sprinkle the chili powder, cumin, paprika, and salt over the veggies and stir.
5. Bake for 30 minutes.
6. Remove the casserole dish from the oven, stir everything well; increase oven heat to 400 degrees F and bake 7 to 10 more minutes.
7. Remove from oven and allow to cool slightly.
8. While the vegetables are roasting in the oven, you can cook the corn by boiling it in hot water for 5 to 7 minutes or grilling it.
9. Carefully remove the kernels with a sharp knife.
10. Heat the black beans in a sauce pan.
11. Chop the cheese.
12. Heat your favorite tortillas, place desired amount of ingredients in the tortillas and add extra goodies such as guacamole, salsa and green onion if desired.

sweet potato, pepper, red bell pepper, red onion, vegetable or chicken, olive oil, apple cider vinegar, chili powder, cumin, paprika, salt, black beans, fresco cheese, favorite tortillas, salsa

Taken from tastykitchen.com/recipes/main-courses/roasted-vegetable-tacos/ (may not work)