Vegetariantexastacos Recipes

SHEET PAN ROASTED VEGGIE TACOS

Steps:

• First, make whatever sauce you are choosing to go with this recipe to save you time and so you are ready when it's time to eat. More in my note section below. The recipes are linked in the ingredients and can be found in the post itself and in the note section too!
• Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper. Depending on the size of your sheet pan, you may need to use two pans in order to fit all of the veggies.
• In a small bowl, mix together all of the ingredients for the spices so they are well combined: cumin, coriander, turmeric, garlic powder, oregano, cayenne, salt and pepper.
• Add the cauliflower florets, diced sweet potato, red bell pepper, red onion, and corn (if using) to the prepared pan. Drizzle with avocado oil and lime juice. Sprinkle spices all over the veggies. Use a tong or clean hands to combine all the veggies so they are well coated with the spices and oil. I find that using hands is much easier!
• Roast the veggies for 30-40 minutes, stirring halfway through. You'll know they are done when sweet potatoes are fork tender. During the last 5-10 minutes of baking, remove the pan from the oven and add the rinsed and drained black beans right to the sheet pan with the veggies. This is simply to warm the beans in the oven without needing to use another pot or bowl!
• Serve on charred tortillas with my favorite jalapeno cashew cream sauce, a little red cabbage for crunch, avocado slices and cilantro. Enjoy! Serves 4, 2 tacos each.

VEGETARIAN TEXAS TACOS

Steps:

• In a large skillet, heat the oil, over medium heat.
• Add in the onion and garlic; sauté, stirring frequently, for 5 minutes or until the onion is clear.
• Add in the cumin and chili powder; stir for about 1-2 minutes.
• Add the beans and salsa; mash with the back of a wooden spoon or a potato masher until the mixture is your preferred state of chunky or smooth.
• Season with salt and hot sauce to taste.
• Transfer bean mixture to a casserole dish.
• Top with 1/3 cup shredded cheese.
• Cook at 350°F for 15-20 minutes or until heated through and starts to brown.
• Remove from oven.
• I let everyone assemble their own tacos and set out the bean mixture, taco shells, and all the toppings out on the table.
• Here is how I make mine: I spoon the bean mixture into the taco shell, then add salsa, lettuce, avocado and cheese; then I squeeze a little lime over the top.
• Feel free to add as many or as few toppings as your shell will hold.