Roasted Vegetable Tacos
Roasted Vegetable Tacos might be just the Mexican recipe you are searching for.
- Servings: 5
- Total cooking time:
Ingredients:
- 1 tablespoon apple cider vinegar
- Avocado
- 1 can black beans, drained
- 4 tablespoons chicken stock
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 ear corn, boiled and kernals removed
- Queso fresco or Goat cheese
- Green onion
- 1 tablespoon grapeseed or olive oil
- 1 teaspoon paprika
- 1 pasilla chile
- 1 red bell pepper, chopped
- ½ red onion, sliced
- 1 teaspoon salt or to taste
- 1 small sweet potato, chopped
Instructions:
- Preheat the oven to 375 degrees. In a casserole dish, add the chopped sweet potato, pasilla pepper, bell pepper and onion. In a small bowl, combine the chicken stock, oil and vinegar.
- Mix to combine and pour evenly over the vegetables.
- Sprinkle the chili powder, cumin, paprika, and salt over the veggies and stir.
- Bake in for 30 minutes.
- Remove the casserole dish from the oven, stir everything well, increase oven heat to 400 and bake 7 to 10 more minutes.
- Remove from oven and allow to cool slightly.While the vegetables are roasting in the oven, you can cook the corn by boiling it in hot water for 5 to 7 minutes or grilling it. Carefully remove the kernels with a sharp knife.
- Heat the black beans in a sauce pan. Chop the goat cheese.
- Heat your favorite tortillas, place desired amount of ingredients in the tortillas and add extra goodies such as guacamole, salsa and green onion if desire
