There is something special about grilled vegetables. Its wonderful caramelization produces an addictive, sweet and delicious flavor. I love bowls, pizzas and roasted vegetables in salads. So why not tacos? These delicious roasted vegetable street tacos are naturally allergenic, vegan and full of botanical goodness. It’s a delicious way to add nutrition in a casual gathering like the Super Bowl, but it’s easy and affordable enough for a weekday meal.
Roasted vegetable street tacos for healthy handheld wins
This is another delicious recipe from Doll health The campaign I just had to share. Not only is it simple, cheap and friendly to everyone, it is also a very versatile product. You can mix vegetables, use your favorite tortillas, replace them with lettuce wraps, and enjoy toppings like a variety of salsa. If desired, regular refried beans can be used instead of refried black beans.
I like to use Homemade taco seasoning This is because the brands purchased at many stores contain milk. And it’s very easy to make and tastes fresher. But if you can find the packet without dairy, feel free to use it! Dole chefs like to use low sodium varieties.
Special Diet Note: Roast Vegetable Street Tacos
By ingredient, this recipe is dairy-free / dairy-free, egg-free, optionally gluten-free, nut-free, peanut-free, soy-free, vegan, botanical. Base, and vegetarian.
Roast vegetable street tacos
author: Doll
Recipe type: Main dish
cooking: Mexican
- 2 medium-sized sweet potatoes, peel and cut into 3/4 inches (about 1 pound)
- 1 (8 ounces) package of mushrooms, coarsely chopped (about 3 cups)
- 2 cups of chopped cauliflower
- 2 tablespoons of olive oil
- 2 teaspoons of taco seasoning mix without dairy products (low sodium content)
- 1 cup of low-fat refried black beans
- 2 tbsp hemp heart
- 12 Street Taco Size Low Carb Whole Grain Tortilla (or Selected Tortilla, Gluten Free Available)
- 1 jalapeno pepper, chopped
- ½ Large avocado, peeled, pierced and chopped
- Chopped ½ small red onion
- 2 cups of chopped butter lettuce
- 12 coriander twigs for garnish (optional)
- Preheat the oven to 400 ° F and spread the parchment paper on the rimmed baking pan.
- In a medium bowl, mix sweet potatoes, mushrooms, cauliflower, oil and taco seasonings.
- Spread one layer in a pan with seasoned vegetables.
- Roast the vegetables for 35 minutes or until golden and tender.
- Cook black beans, hemp hearts, and 2 tablespoons of water in a small saucepan over medium to low heat for 5 minutes, or with occasional stirring until heated.
- Spread the tortillas with a mixture of beans. Top with a mixture of sweet potatoes, jalapenos, avocados, onions and lettuce. If necessary, add tacos with coriander.
Serving size: 2 tacos calorie: 280 obesity: 11g Saturated fat: 2g carbohydrates: 48g sugar: 7g sodium: 566mg fiber: 22g protein: 13g
3.5.3229
More plant-based taco recipes
Plant-based “chorizo” tacos and pickled vegetables
Mushroom tacos with healthy coleslaw and chipotle hummus
Tattered sweet potato tacos
