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Tex-mex veggie tacos with fresh tomato salsa & chipotle mayonnaise recipe

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Ingredients

Adjust Servings:
1 large Sweet Potato , peeled and cut into chunks
1 small Butternut Squash , peeled, deseeded and cut into chunks
1 red Bell Peppers , deseeded and diced
2 Corn on the cob/ears of corn
4 tbsp Olive Oil
2 Garlic cloves, grated
1 tbsp Paprika
1 tbsp freshly chopped Rosemary
14-oz (1 x 400-g) can red Kidney Beans
8 crunchy Taco Shells
a small bunch of freshly chopped Parsley
For the Tomato Salsa
7 oz (200 g) cherry Tomatoes
1 small Red Onion
1 Lime Juice
a small bunch of freshly chopped Coriander /cilantro
a handful of fresh Mint leaves, roughly torn
For the Chipotle Mayonnaise
2 tsp Chipotle Paste
1 quantity egg-free Mayonnaise
2 handfuls of shredded Iceberg Lettuce , to serve

Tex-mex veggie tacos with fresh tomato salsa & chipotle mayonnaise recipe

  • Serves 4
  • Medium

Ingredients

  • For the Tomato Salsa

  • For the Chipotle Mayonnaise

Directions

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This dish is a riot of colour, flavours and textures. You could fill the tacos before you serve them, but it creates such a lovely, relaxed dining experience when you lay everything out so that everyone can dive in and fill their own.

Steps

1
Done

Preheat the oven to 190˚C (375˚F) Gas 5. Scatter the sweet potato, butternut squash and (bell) pepper over the base of a large sheet pan. Stand the corn cobs/ears on a board and remove the corn using a sharp knife and a downward motion. Scatter the sweetcorn/corn kernels over the vegetables in the pan. Drizzle everything with the olive oil, sprinkle in the grated garlic, paprika and freshly chopped rosemary. Transfer to the oven and roast for about 25 minutes, until the sweet potato and squash are soft.

2
Done

Remove the pan from the oven. Drain and rinse the kidney beans and add to the vegetables, then push everything up the pan slightly, so that you can tuck the taco shells across one end. Return the pan to the oven for about 3–4 minutes, until the tacos are crisp and the beans are heated through. Stir the chopped parsley into the vegetables.

3
Done

For the tomato salsa, coarsely chop the tomatoes and put them into a bowl. Peel and thinly slice the onion and stir it into the tomatoes. Squeeze in the lime juice and add the coriander/cilantro and torn mint leaves.

4
Done

For the chipotle mayonnaise, mix the chipotle paste and mayonnaise together.

5
Done

Place a little shredded lettuce into the base of each taco, pile with the vegetable mix and some salsa, then drizzle with a little chipotle mayonnaise or lay everything out on a platter and invite everyone to fill their own.

daisy

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Jerk veggie skewers with celeriac, sultana & caper salad recipe
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Jerk veggie skewers with celeriac, sultana & caper salad recipe
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Chili recipe

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