TACOS WITH ROASTED POTATOES, SQUASH AND PEPPERS (RAJAS)
You can turn the heat up or down on this taco, depending on your taste for spiciness. Season the potatoes, onions and squash before roasting. A comforting filling that you can heat up or tone down, depending on your taste for spicy. If you like heat, use a preponderance of poblanos and Anaheims for your peppers; if not, use more bell peppers. I season the potatoes, onions and squash with cumin and chili powder before I roast them, and serve the tacos with a cooked salsa ranchera.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, tacos, appetizer, main course
Time 40m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. Line 2 baking sheets with parchment. Place potatoes on one baking sheet and toss with salt to taste, 3/4 teaspoon each of the ground cumin and chili powder, and 1 tablespoon of the olive oil. Spread in an even layer.
- Place squash and onion slices on other parchment-covered baking sheet and toss with the remaining olive oil, salt to taste, cumin and chili powder.
- Depending on the size of your oven, roast vegetables together or separately on the middle rack. Roast potatoes for 20 to 25 minutes, stirring after 10 minutes, or until lightly browned and tender all the way through. Remove from oven and transfer to a large bowl. Roast squash and onions for about 15 minutes, stirring after 10 minutes, until tender and lightly colored. Remove from oven and add to bowl with potatoes. Add pepper strips (rajas) and toss together. Season to taste with salt, and add more chili powder if desired. Keep warm.
- Spoon filling onto warm tortillas and add a generous spoonful of salsa. Top with goat cheese and serve.
Nutrition Facts : @context http, Calories 395, UnsaturatedFat 8 grams, Carbohydrate 61 grams, Fat 14 grams, Fiber 9 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 945 milligrams, Sugar 9 grams
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Lokendra Magar
[email protected]I can't wait to try this recipe! It looks so delicious.
asad nawaz
[email protected]These tacos are so good! I've made them several times and they're always a hit. I love the combination of roasted vegetables and chipotle crema.
Alexandrea Gamble
[email protected]I'm always looking for new vegetarian taco recipes, and this one is a keeper. The roasted vegetables are so flavorful and the chipotle crema is the perfect finishing touch.
Renuka Ramdam
[email protected]These tacos are the perfect weeknight meal. They're quick and easy to make, and they're always a crowd-pleaser.
Bubu Bär
[email protected]I love this recipe! The tacos are always a hit with my friends and family.
Romaan Ud-Din
[email protected]The tacos were good, but I found the chipotle crema to be a bit too spicy. Next time I'll use less of it.
wanisua gh
[email protected]These tacos were easy to make and very flavorful. I'll definitely be making them again.
Fayaz Bhatti
[email protected]I'm not a big fan of roasted vegetables, but I loved these tacos. The chipotle crema really made the dish.
Ijaz ud Din
[email protected]I followed the recipe exactly and the tacos turned out great. My family loved them!
Sapana Sunar
[email protected]These tacos were amazing! The roasted vegetables were perfectly cooked and the chipotle crema was the perfect finishing touch. I highly recommend this recipe.
Sammy Franky
[email protected]The roasted vegetables were delicious, but the tacos were a bit dry. I think next time I'll add some avocado or guacamole to them.
Lucky Shavatav
[email protected]These tacos were a hit! The roasted vegetables were flavorful and the chipotle crema added a nice kick. I'll definitely be making these again.