Chipotle Roasted Veggie Tacos

1. 1

   Wash potatoes, carrots,and peppers.

2. 2

   Strip corn of husk and silk and boil in water for 20 minutes

3. 3

   Pat dry peppers, drizzle with olive oil and place on a baking sheet in the middle with cloves of garlic in their skin on the side

4. 4

   Dice sweet potato

5. 5

   Add a 1/4 cup of olive oil to a bowl with 5 teaspoons of dried Chipotle seasoning, and 2 teaspoons of sugar.

6. 6

   Toss sweet potato, and carrots in the bowl.

7. 7

   Dice red onion, and place on tray next to garlic

8. 8

   Lay carrots and sweet potato on empty side of tray, making sure none are in bunches.

9. 9

   Place in preheated oven on 400F for 20- 40 minutes shaking tray to evenly cook/brown

10. 10

    When veggies are roasted, and corn is done to desire, take out and let cool to handle

11. 11

    After cooling, peel skin off of peppers, remove seeds and dice.

12. 12

    Cut corn off of cob.

13. 13

    Peel and dice garlic, place everything in a bowl, and toss together.

14. 14

    Toast flour tortillas in a pan on both sides one by one for a little over a minute each side

15. 15

    Place 2-3 tablespoons of vegies in tortilla and Queso and salsa as desired

* Per serving · 4 servings · Values may vary.

No additional tips available.