Roasted Vegetable Tacos

Roasted Vegetable Tacos

Roasted Vegetable Tacos

By Foodista.com – The Cooking Encyclopedia Everyone Can Edit

 45 minutes

Grocery List via Instacart

Details

Servings: 5
Calories: 333
Protein: 10g
Fiber: 16g
Sugar: 5g
Carb Total: 21g
Saturated: 3g
Fat Total: 20g
Weight Watchers: 9 Points
Show More

Cuisine

Mexican
antipasti
starter
snack
appetizer
antipasto
hor d'oeuvre

Comments

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

View original preparation instructions

AI Coach

Personal Notes

Organization Tags

Tags easily organize your Recipe Library

Comments