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Root- Veggie Tacos

Ingredients

  • 1 large sweet potato peeled and cut into chunks
  • 1 small butternut squash peeled and cut into chunks
  • 1 red bell pepper seeded and cut into 1/2" pieces
  • 1 cup corn
  • 4 tablespoons olive oil
  • 2 garlic cloves minced
  • 1 tablespoon paprika
  • 1/2 teaspoon sea salt.
  • 1 tablespoon freshly chopped rosemary
  • 1 can kidney or garbanzo beans or your favorite beans
  • 8 corn tortillas
  • 2 handfuls of thinly sliced hearts of romaine

Tomato Salsa

  • 10 cherry tomatoes chopped
  • 1 small red onion thinly sliced
  • Juice of 1 lime
  • Small bunch of fresh cilantro chopped

Optional Topping

Instructions

  • Preheat the oven to 375.
  • Scatter the sweet potato, butternut squash and bell pepper over the base of a sheet pan. Then scatter the corn over the vegetables. Drizzle everything with the 4 tablespoons of olive oil, sprinkle with minced garlic, paprika, salt and rosemary. Transfer to the oven and roast for 25-35 minutes until vegetables are soft.
  • Remove the pan from the oven. Add the beans, then push everything aside and place the tortillas on the pan. (You can also hold the tortillas, 1 at a time, over a low flame using tongs and lightly char the edges). Return the pan to the oven for 3-4 minutes.
  • To make the salsa combine the tomatoes, onions, lime and cilantro in a medium bowl and set aside.
  • If you're feeling adventurous and you have the time make the chipotle mayo!

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