Roasted Veggie Tacos

  • 3 medium tomatoes, cored and seeded, diced
  • 2 cobs of corn with the kernels cut from the cob
  • 1 large butternut squash, diced
  • 1/2 medium red onion, chopped
  • 1 jalapeno, diced
  • 3 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp chilli powder
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup Hemp Hearts
  • Faux chorizo (optional)
  • 1 cup canned black beans, drained and rinsed
  • 1/3 cup cilantro, finely chopped
  • 1 1/2 tbsp fresh lime juice
  • Daiya Pepperjack Style Shreds to sprinkle on top (optional)
  • 2 avocados
  • Corn or flour tortillas

Preheat the oven to 400 degrees. Chop up the veggies in big chunks and place them on a baking sheet. Next, in a small bowl, stir together olive oil, cumin, chilli powder and salt and pepper and drizzle the mixture over the veggies. Mix the veggies around with a spatula until they are evenly coated and spread them into an even layer on the pan. At this point, you can both roast the veggies and add beans after 10 minutes or you can add the beans to some faux meat of your choice and cook that on the stovetop for about 10 minutes while the veggie mixture roasts. So, Cook the vegetables for about 10 minutes then stir them in the pan so they cook evenly and put them back in the oven with beans or without. Finally, roast them for another 10 minutes and then remove them from the oven. Remove the veggies from the oven and top them with the Hemp Hearts, cilantro and lime juice. Warm the tortillas on a pan or in the oven for a few minutes and then top them with the veggie mixture. Top the tacos with Daiya Pepperjack Style Shreds, a few thin slices of avocado and serve.

Source: Trisha Miller
This entry was posted in Entrees, Recipes for Health