Name: Roasted Vegetable Tacos
Yield: 4 servings
Ingredients: 1 sweet potato small, chopped; 1 pasilla pepper chopped; 1 red bell pepper chopped; 1/2 red onion sliced; 1 tablespoon chili powder; 1 teaspoon paprika; 1 teaspoon cumin; 1 teaspoon salt or to taste; 1 tablespoon olive oil or grapeseed; 4 tablespoons chicken stock; 1 tablespoon apple cider vinegar; 1 ear corn boiled and kernals removed; 1 can black beans drained; queso fresco cheese; green onion; avocado

Servings: 4 persons

1 sweet potato small, chopped
1 pasilla pepper chopped
1 red bell pepper chopped
1/2 red onion sliced
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon salt or to taste
1 tablespoon olive oil or grapeseed
4 tablespoons chicken stock
1 tablespoon apple cider vinegar
1 ear corn boiled and kernals removed
1 can black beans drained
queso fresco cheese
green onion
avocado

1
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.
2
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.
3
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

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Roasted Vegetable Tacos

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