Roasted Poblano Tacos with Avocado-Cilantro-Lime Sauce

I started off wanting to make stuffed poblanos, but the peppers were too weak after the roasting. So, I just filleted them and put the stuffing on top. BUT, thought it would be way better to make tacos out of them!

Tacos

1 large sweet potato diced small and roasted in a 400 oven for 25 min with a flip/toss after 15
Corn kernels cut from a fresh ear of corn
1 cup of diced sweet onion
4 cloves of garlic rough chopped
1 cup of black beans
1 T cumin
2 t coriander
1/2 t salt
1/2 t chili powder
1/3 cup chopped cilantro
Red Pepper flakes to taste
Corn tortillas
5-6 large poblanos, roasted and peeled

Avocado Sauce

1 Avocado
1/3 cup cilantro
Water to thin it out
Juice of one large lime
2 cloves of garlic
1/2 salt and pepper to taste

Saute the onions for a few minutes, then add garlic for a minute, then add corn for a minute, the add the rest all at once (beans, potatoes, spices, and cilantro)

For the sauce, add everything to a food processor or a blender and add water to make it a thick but pourable sauce. Or if you like it spoonable add less water.

Warm up the tortillas in a pan or microwave.

Lay down a tortilla and top with a filleted poblano then add stuffing and sauce!