Sweet & Kicky Veggie Tacos

• 11/2 teaspoon ground cumin
• 1 tablespoon chili powder
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 2 tablespoons brown sugar, light or dark
• 3 large fresh sweet potatoes, peeled and diced into 1/2-inch cubes
• 2 large red onions, sliced into 1/2-inch thick slices
• 3 poblano peppers
• 3 red bell peppers
• 8 tablespoons extra virgin olive oil divided use
• Juice of 3 limes
• 1 10 oz. package frozen peach slices, thawed & diced into 1/2-inch pieces
• 1 red bell pepper, seeds and veins removed, cut into fine dice
• Half of medium jicama, peeled & cut into 1/2-inch cubes
• 1 small white onion, finely diced
• 1 tablespoon (or to taste) fresh chopped jalapeno, finely diced (seeds and veins removed before dicing)
• 1 15 oz. can black beans, rinsed and drained well
• 1/2 cup fresh chopped cilantro
• 1 cup plain yogurt
• 6 oz. shredded Mexican-style cheese
• 12 8-inch warm flour tortillas
• Fresh chopped cilantro, for garnish
• Lime wedges, for garnish

1. Preheat oven to 350u0b0F. In a small bowl, mix together first seven ingredients. Drizzle sweet potato cubes with 2 tblsp olive oil and 1 tblsp spice mixture; toss to coat evenly. Place potatoes in a single layer on one nonstick cookie sheet. Place onion slices on second nonstick cookie sheet; brush 2 tblsp olive oil and sprinkle with 11/2 tsp of spice mixture. Roast in oven for approximately 20 to 25 min, or just until tender and starting to caramelize. Remove from oven and let cool. Cut onion slices in half. Turn broiler on. Place peppers on cookie sheet and broil for about 5 to 10 min, turning periodically so that skin is charred all the way around the peppers. Remove from broiler and place in heat-safe mixing bowl; cover with plastic wrap. Let stand for 10 min; peel skin and rinse in cool water. Cut into very thin strips, discarding stem ends, seeds and veins. Place pepper strips, onion slices, and sweet potato cubes in large mixing bowl. Drizzle with remaining 2 tblsp olive oil and juice of 1 lime; toss to coat.In a medium mixing bowl, combine peaches, red bell pepper, jicama, white onion, jalapeno pepper, 1 cup of black beans, half of remaining spice mixture, and juice of 1 lime.

ground cumin, chili powder, ubc, thyme, dried oregano, dried basil, brown sugar, fresh sweet potatoes, red onions, peppers, red bell peppers, extra virgin olive oil, red bell pepper, jicama, white onion, black beans, fresh chopped cilantro, plain yogurt, cheese, flour tortillas, cilantro, lime wedges

Taken from www.epicurious.com/recipes/member/views/sweet-kicky-veggie-tacos-1203076 (may not work)