Roasted Vegetable And Black Bean Tacos

• 1 small red onion, chopped
• 1 poblano chile, seeded and chopped
• 1 small zucchini, chopped
• 1 sweet potato, peeled and chopped
• 3 tablespoons olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon smoked paprika
• Pinch of cayenne pepper
• 1 (15 ounce) can black beans, drained and rinsed
• 1 lime, juiced
• 1/2 cup buttermilk
• 1/4 cup sour cream
• 8 corn tortillas
• 1/2 cup crumbled cotija cheese

1. Preheat the oven to 400u0b0F. Toss the onion, poblano chile, zucchini, and sweet potato with the olive oil, salt, black pepper, cumin, oregano, paprika, and cayenne. Spread into an even layer on a large rimmed baking sheet. Roast for about 20 minutes, until the vegetables are tender and lightly browned. Remove from the oven and stir in the black beans and lime juice.
2. Whisk together the buttermilk and sour cream in a small bowl. To serve, divide the roasted vegetables between the tortillas. Top each taco with the crumbled cotija cheese and a drizzle of crema.

red onion, poblano chile, zucchini, sweet potato, olive oil, kosher salt, freshly ground black pepper, ground cumin, oregano, paprika, cayenne pepper, black beans, lime, buttermilk, sour cream, corn tortillas, cotija cheese

Taken from food52.com/recipes/28970-roasted-vegetable-and-black-bean-tacos (may not work)