Name: Roasted Vegetable Tacos
Prep time: 15 min
Cook time: 40 min
Total time: 45 min
Yield: 5 servings
Cuisine: Mexican
Ingredients: 1 tablespoon apple cider vinegar; 5 servings avocado; 1 can black beans; 4 tablespoons chicken stock; 1 tablespoon chili powder; 1 teaspoon cumin; 1 ear corn; 5 servings goat cheese; 5 servings green onion; 1 tablespoon olive oil; 1 teaspoon paprika; 1 pasilla chile; 1 bell pepper; 0.5 onion; 1 teaspoon salt or; 1 small sweet potato

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Roasted Vegetable Tacos Recipe — Recipes Zone

Method

7 steps · 45 min

01
Prep Vegetables and Liquids
Preheat your oven to 375 degrees. Chop the sweet potato, pasilla pepper, bell pepper, and onion, then add them to a casserole dish. In a small bowl, whisk together the chicken stock, olive oil, and apple cider vinegar. Pour this mixture evenly over the chopped vegetables.
02
Season and Toss
Sprinkle the chili powder, cumin, paprika, and salt over the vegetables. Give everything a good stir to ensure the spices coat each piece.
03
First Roast
Bake the vegetables in the preheated oven for 30 minutes.
04
Second Roast
Remove the casserole dish from the oven and stir the vegetables well.
Increase the oven heat to 400 degrees and return the dish to bake for another 7 to 10 minutes, until the vegetables are nicely browned and tender. Remove from the oven and let them cool slightly.
05
Cook Corn
While the vegetables are roasting, cook the corn. You can boil it in hot water for 5 to 7 minutes, or grill it until lightly charred.
Once cooked, carefully slice the kernels off the cob with a sharp knife.
06
Warm Beans, Chop Cheese
Heat the black beans in a small saucepan until warmed through. Meanwhile, chop the goat cheese into small crumbles.
07
Assemble Tacos
Warm your tortillas, then fill them with the roasted vegetables, warm black beans, and corn kernels. Add a generous amount of chopped goat cheese, sliced avocado, and green onion. If you like, serve with guacamole or salsa on the side.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	332kcal	17%
Fat	19g	27%
Carbohydrate	36g	14%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens1 present · 1 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Milk	Contains
Gluten	May contain

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Roasted Vegetable Tacos Recipe

About this recipe

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Method

Prep Vegetables and Liquids

Season and Toss

First Roast

Second Roast

Cook Corn

Warm Beans, Chop Cheese

Assemble Tacos

Nutrition

Allergens

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