Vegetable Tacos

Vegetable Tacos

Serves 2


For the Tacos:

  • 1 cup roasted root vegetables (see ingredient and directions below)
  • ½ cup canned black beans, rinsed
  • 2 tsp extra-virgin olive oil
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp ground coriander
  • ¼ tsp kosher salt
  • ¼ teaspoon ground pepper
  • 4 corn tortillas, lightly toasted or warmed
  • Serve with Purple Slaw, sour cream and fresh cilantro 

    For the Roasted Root Vegetables:

    • ½ tsp ground pepper


    For the Roasted Root Vegetables

    • Position racks in upper and lower thirds of oven; preheat to 425 degrees F. Line 2 large baking sheets with parchment paper.

    • Cut carrots into 1/2-inch-thick slices on a diagonal, then cut into half moons. Cut beets and onion into 1/2-inch-thick wedges. Cut celery root into 3/4-inch cubes. You should have about 12 cups raw vegetables. Toss the vegetables with oil, vinegar, herbs, salt and pepper in a large bowl until well coated.
    • Divide between the prepared baking sheets, spreading into a single layer.
    • Roast the vegetables, rotating the pans top to bottom halfway through, until fork-tender, 35-45 minutes.

    *Makes approximately 12 cups. Refrigerate remaining roasted vegetables in an airtight container for up to 5 days.

      For the Tacos:

      • Combine roasted root vegetables, beans, oil, cumin, chili powder, coriander, salt and pepper in a saucepan. Cover and cook over medium-low heat until heated through, about 8 minutes.

      • Divide the mixture among the tortillas. Top with Purple Slaw and Sour Cream. Serve with lime wedges. Garnish with cilantro.

      Leave a comment

      Please note, comments must be approved before they are published