Vegetarian Taco

Let’s make it.

1. 1

   Quick-pickle the onions.

   Put the sliced onion in a heatproof bowl or jar. Bring the vinegar, ¼ cup water, sugar and ½ teaspoon salt to a gentle simmer, stirring to dissolve. Pour over the onions and press them into the liquid. Let stand for about 30 minutes while you prepare the rest of the meal.

2. 2

   Roast the sweet potato.

   Heat the oven to 425°F. Toss the sweet potato cubes with 1 tablespoon olive oil and a little salt and pepper. Spread on a baking sheet in a single layer. Roast for about 25–35 minutes, turning halfway through, until tender in the center and golden at the edges.

3. 3

   Make the smoky beans.

   Combine the beans, ¼ cup water, chopped chipotle, adobo sauce and cumin in a saucepan. Warm over medium-low heat for about 5–7 minutes, stirring and roughly mashing with a spoon until thick and spreadable. Season to taste and keep warm, adding a splash of water if they become too dry.

4. 4

   Warm the corn and tortillas.

   Heat the remaining tablespoon olive oil in a skillet over medium heat. Add the corn and cook for 3–5 minutes, until heated through, then transfer to a bowl. Warm the tortillas on a separate dry skillet for about 30–60 seconds per side, until hot and flexible.

5. 5

   Build the tacos.

   Spread each tortilla with some of the mashed black beans. Add roasted sweet potato and corn, then finish with queso fresco and drained pickled onions. Divide the same filling among sixteen 4-inch tortillas for smaller tacos and serve immediately.