Roasted Vegetable Tacos
Roasting Vegetables Creates So Much Flavor Because The Outside Of The Vegetables Caramelizes Thanks To That High Heat. You Could Add Some Black Beans To The Tacos And Top With Queso Fresco And Cilantro For An Even Better Bite.
Equipment
- oven
Ingredients
- 1 10-Ounce Bag Frozen Chopped Sweet Potatoes
- 1 12-Ounce Bag Frozen Cauliflower Florets
- 2 Tablespoons Vegetable Oil
- 2 Tablespoons Plus 1 Teaspoon Lime Juice Divided
- 1 ¾ Teaspoons Kosher Salt Divided
- 1 Teaspoon Cumin
- 1 Teaspoon Paprika
- 1 Teaspoon Chili Powder
- 1 Teaspoon Garlic Powder
- 1 Medium Avocado Peeled And Pitted
- ¼ Cup Sour Cream
- 10 Corn Tortillas
Instructions
- Preheat Oven To 450°F.
- Grease A Rimmed Baking Sheet With Nonstick Spray.
- In A Medium Bowl, Combine Sweet Potatoes, Cauliflower, Oil, 2 Tablespoons Lime Juice, 1 Teaspoon Salt, Cumin, Paprika, Chili Powder, And Garlic Powder.
- Toss To Evenly Coat All Vegetables In The Seasonings.
- Spread On Prepared Baking Sheet And Roast For 20 Minutes.
- While Vegetables Roast, Mash Together Avocado, Sour Cream, Remaining 1 Teaspoon Lime Juice, And Remaining ¾ Teaspoon Salt In A Small Bowl.
- Set Aside.
- Char Tortillas On The Open Flame Of A Gas Stove.
- Assemble Tacos With Vegetable Filling And Top With Avocado Mixture.
- Serve Immediately.
Nutrition values
Calories: 149 kcal