Hey 'all! it's Taco Tuesday so I thought I'd share one of my easy taco recipes for those veggie lovers...
First start with Roasted veggies. Set oven to 475* F and rotate and flip every 10 minutes or so.
Here's what I used, listed in sections of use:
Butternut Squash
Roasted Corn
Potatoes
Zucchini
Yellow Summer Squash
Red Onion
Salt + Pepper
Chili Pepper
Cayenne
Olive Oil
Black Beans
Tortillas
Green Onions + Limes for topping
Cheese if desired.
Avocado
Tomatoes
Salsa
About 2-3 hours before meal time I stared some black beans in a crock pot, set it to high then went about my day, you could also used canned.
I mixed Potatoes, Zucchini, Yellow Summer Squash, Red Onion, Salt + Pepper, Chili Pepper, Cayenne, Olive Oil together in a bowl, then added them to the baking tray with the Butternut Squash and Roasted Corn to bake for about 40 minutes {I should have done longer but I was hungry!}
I don't normally suggest or even like using bagged frozen items, but they're organic and I did not have time to peel and cut and roast a butternut squash, so I settled for the organic bagged version, also very cost effective. I only used about half of each bag so now I also have a stash for the next time I make these.
Picked up some street taco size local flour tortillas and saved the green onion and lime for topping the tacos.
Once I thought the potatoes were done enough I decided it had been long enough, in the future I'll probably wait the full 50 minutes to take them out of the oven so everything is more roasted.
I filled the tortillas with roasted veggies, strained beans and topped with manchego cheese and a side of quinoa cooked with salsa.
If you're not craving tacos at the end of this post I've failed you and I'm sorry, because these were delicious.
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