Vegetarian SHEET PAN TACOS with Poblano Peppers

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 425°F.

Grab the largest sheet pan and cover half of it with foil, creating a divider.

Lightly oil the side of the sheet pan without foil and place whole poblano peppers on that side.

On the foiled side, add diced mushrooms and sliced yellow onion.

Sprinkle a mixture of chili powder, cumin, cayenne pepper, and salt over the veggies.

Toss the vegetables together as best as you can.

Dot the top with butter and place in the oven to bake for about 12 minutes.

After 18 minutes, transfer the roasted poblano peppers to a bowl with a lid or cover with a plate to steam for 4-5 minutes.

Add thawed frozen corn and black beans to the other veggies and toss them together.

Return the pan to the oven to warm up the corn and black beans.

After steaming, remove the lid from the bowl and peel the skins off the poblano peppers, using a knife if necessary.

Dice the peeled poblano peppers, removing the seeds before proceeding.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens