Roasted Vegetable and Black Bean Tacos

• 1 whole Small Red Onion, Chopped
• 1 whole Poblano Chile, Seeded And Chopped
• 1 whole Small Zucchini, Chopped
• 1 whole Sweet Potato, Peeled And Chopped
• 3 Tablespoons Olive Oil
• 1- 1/2 teaspoon Kosher Salt
• 1/2 teaspoons Freshly Ground Black Pepper
• 1/2 teaspoons Ground Cumin
• 1/2 teaspoons Dried Oregano
• 1/4 teaspoons Smoked Paprika
• 1 pinch Cayenne Pepper
• 1 can (15 Oz. Size) Black Beans, Drained And Rinsed
• 1 whole Lime, Juiced
• 1/2 cups Buttermilk
• 1/4 cups Sour Cream
• 8 whole Corn Tortillas
• 1/2 cups Crumbled Cotija Cheese

1. Preheat the oven to 400 degrees F. In a large bowl toss the onion, poblano chile, zucchini, and sweet potato with the olive oil, salt, black pepper, cumin, oregano, paprika, and cayenne.
2. Spread into an even layer on a large rimmed baking sheet.
3. Roast for about 20 minutes, until the vegetables are tender and lightly browned.
4. Remove from the oven and stir in the black beans and lime juice.
5. Whisk together the buttermilk and sour cream in a small bowl.
6. To serve, divide the roasted vegetables between the tortillas.
7. Top each taco with the crumbled cotija cheese and a drizzle of crema.
8. Adapted from the book Healthy Swaps: 40 Fresh Recipes to Keep You Satisfied.

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

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/roasted-vegetable-and-black-bean-tacos/ (may not work)