Recipe: Roasted Root Vegetable Tacos

INGREDIENTS:

  • 2 cups oil-free roasted root vegetables (see instructions below)
  • ½ cup cooked or canned black beans, rinsed and drained
  • 2 teaspoon ground cumin
  • 2 teaspoon chili powder (or sub cumin if you are sensitive to heat/spices)
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 8 corn tortillas, lightly toasted or warmed

Optional toppings of choice (We used avocado, lime, salsa, and Sriracha. Cilantro would be great as well!)

DIRECTIONS:

Oil-free roasted root vegetables:

  1. Preheat oven to 375 degrees F
  2. Chop root vegetables of choice to desired size, making sure they are all roughly the same size in order for them to cook evenly. If you’re in a hurry, chop them small so they cook faster. (We used 1 parsnip, 1 turnip, 2 carrots, 1 sweet potato, 3 beets, and added 1 red onion, which filled up two baking sheets.)
  3. Line baking sheets with parchment paper or silicone baking mats, place veggies on top, and bake for about 20-35 min, or to desired doneness.

Tip: Steam the starchy vegetables (parsnips, sweet potato) before you bake them - Simply bring 1” of water to a boil in a medium-size saucepan, place a steamer basket (can be found at dollar store) filled with the chopped veg into the pan, and let steam for about 5 min until tender.

Note: If you use the same veggies we did, you will make much more than the two cups worth of veggies needed for this recipe… stay tuned for next week’s recipe, which will feature the remainder of them!

Taco filling:

  1. Combine roasted root vegetables, beans, cumin, chili powder, coriander, salt and pepper in a pan. Cover and cook over medium-low heat until heated through, about 6 minutes.
  2. Divide the mixture among the tortillas. Top with your favorite toppings and serve.

Nutrition facts:

One cup of sweet potato provides about 400% of your daily requirement of Vitamin A, which supports eye and skin health, fights inflammation, and strengthens the immune system. When compared to white potatoes, they also have more vitamin C, fewer carbs, more fiber, and fewer calories.

You can find several ingredients in this recipe at the Indy Winter Farmers Market this Saturday December 9. Stop by Farming Engineers, Freedom Valley Farm, Full Hand Farm, Funny Bone Farm, Grace and Truth, IN Season, Mad Farmers Collective, Norman Mullet Farm and Redwine Family Farms for root veggies and spices!