Servings: 4

3 poblanos roasted and peeled diced (seeds and veins discarded) 3 poblanos roasted and peeled diced (seeds and veins discarded)
3 ears of corn grilled and removed from cob 3 ears of corn grilled and removed from cob
1 small red onion 1 small red onion
1 bell pepper diced 1 bell pepper diced
Chopped cilantro Chopped cilantro
2T Olive oil 2T Olive oil
2T Red wine vinegar 2T Red wine vinegar
2 large sweet potatoes diced 2 large sweet potatoes diced
1 can black beans drained and rinsed 1 can black beans drained and rinsed
Corn tortillas Corn tortillas
Manchego, Oaxaca, and Panella cheese shredded Manchego, Oaxaca, and Panella cheese shredded
 
Combine 2/3rds of poblanos, corn, red onion, bell pepper, oil and vinegar in a bowl and set aside. Combine ⅔rds of poblanos, corn, red onion, bell pepper, oil and vinegar in a bowl and set aside.
Toss sweet potatoes in olive oil, salt and pepper and roast at 375 for about 20 minutes or until tender and crisp. Toss sweet potatoes in olive oil, salt and pepper and roast at 375 for about 20 minutes or until tender and crisp.
Heat black beans. Combine sweet potatoes, beans, and remaining poblanos in a bowl Heat black beans. Combine sweet potatoes, beans, and remaining poblanos in a bowl
Heat tortillas and melt cheese on top. Heat tortillas and melt cheese on top.
To assemble, take tortilla and add sweet potato mixture.  Top with corn salsa. Can add hot sauce if extra spice needed. To assemble, take tortilla and add sweet potato mixture.  Top with corn salsa. Can add hot sauce if extra spice needed.

If can’t find Panella cheese, use queso fresco.  If can’t find Panella cheese, use queso fresco.