Tuesday, June 23, 2015

Tacos with Roasted Vegetables

Here's some of summer's best vegetables, tossed with spices, roasted to bring out their sweetness, topped with fresh flavors, then all wrapped up in a soft fresh tortilla. Can Taco Tuesdays get any better than this?


2 Tbs. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 tsp. minced fresh oregano
1/4 tsp. red pepper flakes
1 butternut squash, peeled and diced into 1/2 inch cubes
2 poblano chili, stemmed and seeded, then cut into 1/2 inch strips
1 jalapeno chili, stemmed and seeded, then minced
2 ears corn, kernels cut from the cob
1/2 sweet onion, sliced vertically into 1/2 inch strips
several grinds of sea salt
several grinds of black pepper
1/2 tsp. paprika
1/4 cup chopped fresh cilantro
1/4 cup crumbled goat cheese
20 cherry tomatoes
8 corn tortillas

Directions:  Preheat the oven to 450F. Mix the olive oil together with the garlic, cumin, oregano and red pepper in a medium size bowl. Add the squash, chilies, corn, and onion to the bowl and toss to coat with the oil mixture. Turn the vegetables onto a baking sheet. Sprinkle the vegetables with the sea salt, pepper, and paprika. Bake for 15 minutes, stir the vegetables, then cook for an additional 15 minutes.

Prepare the tortillas while the vegetables bake. Heat a nonstick skillet over medium high heat. Cook each tortilla for about 30 seconds per side, turning once, until they are soft and pliable.

When the vegetables are cooked, remove them from the oven. Toss the vegetables with the cilantro.

To serve, fill each tortilla with some of the roasted vegetable mixture. Top with some of the goat cheese and some tomatoes.

Serves 4, 2 tacos each

Stealthy Cooking Tip: Look for organic corn tortillas made with the least number of ingredients possible. I found some that were made locally - then got them with jalapenos, for an additional little punch of flavor. Fresh tortillas make all the difference in taste, but without lots of preservatives, keep them for only one week in your refrigerator. 

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