Ingredients
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2 Cobs of sweetcorn, kernels removed (or use 2 cups / 275g frozen or canned corn)
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1 small sweet potato (about 175g), cut into 1cm dice
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2 small zucchini (about 225g), halved lengthways and cut into chunky pieces)
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1 small red capsicum (about 180g), halved, seeds removed and cut into strips
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1 large red onion, peeled, halved and cut into thin wedges
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1 punnet (250g) cherry tomatoes, halved
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1 can (400g) organic black beans, drained and rinsed
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2 Tablespoons OMGhee, melted
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1-2 Tablespoons Mexican spice mix or taco seasoning, to taste (see tips below to make your own)
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Salt flakes, to taste
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½ lime
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8 corn or wheat tortillas
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To Serve - choose any you like, or use them all for a true fiesta!
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Guacamole (use your favourite recipe)
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Cheese - Grated tasty cheese or crumbled feta cheese
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Red onion, sliced into half moons
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Sliced avocado
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Fresh coriander, roughly chopped
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Plain Greek yoghurt (add a swirl of hot sauce if you like)
Directions
Preheat your oven to 210°C (not fan-forced) and line your largest baking tray with compostable baking paper.
- Combine sweetcorn, sweet potato, zucchini, red capsicum and onion in a large mixing bowl. Add the melted OMGhee, sprinkle over the spice mix and use a large spoon or your hands to mix everything well. Most Mexican spice mixes contain salt, so check the ingredients and decide if you need to add more salt or not.
- Place the veggies on your prepared baking tray, spreading out into one layer. Pop it in the oven and cook for 15-20 minutes, until the veggies are slightly charred and the sweet potato cubes are almost soft when you test them with the point of a small knife.
- While the veggies are roasting, prepare your guacamole and any other accompaniments.
- Carefully remove the hot tray from the oven. Add the cherry tomatoes, stir to redistribute everything in one layer, and return to the oven for 5 minutes.
- Remove the tray from the oven again, stir through the black beans and squeeze over the juice of half a lime. Return to the oven for a final 5 minutes.
- Remove from the oven, taste the veggies and add more salt if needed. Roughly mash some of the cherry tomatoes, beans and sweet potatoes to bring all the flavours together – and to help stop the filling from falling out of your tacos!
- Warm your tortillas one at a time in a frying pan or on the barbeque over medium heat for about 20 seconds on each side. Wrap tortillas in a clean tea towel to keep them warm.
- Place the tray of roast veggies, warm tortillas and side dishes in the centre of the table for everyone to help themselves to the tastiest, most nourishing Taco Tuesday they’ve ever had. 😊
Recipe Note
Add-ins & Swaps & Tips
Quick Mexican spice mix. If you have plenty of spices in your pantry, making your own Mexican spice mix is a cinch. Combine 1 teaspoon each of lightly crushed coriander and cumin seeds; 1 teaspoon each smoked paprika, dried oregano and garlic powder; ½ teaspoon ground turmeric; ¼ teaspoon cayenne pepper or hot chilli flakes; and 2 teaspoons salt flakes (or 1 teaspoon fine salt). Mix together in a small bowl and use the full amount in this recipe - or double or quadruple the mix and store it in a small jar so you’re ready for next Taco Tuesday.
Use any veg you like. We’ve used a mix of readily available summer veg. It’s always good to include cherry tomatoes and black beans, and from there, mix this up with any veg you like. As we move into autumn, cauliflower and pumpkin make great additions. Just be sure to cut your veg so they cook in similar times as each other (denser veg need to be cut smaller).
Serve as a side without tortillas. These veggies are so easy and tasty, you don’t need to save them for taco days. Try serving them hot or at room temperature as a side to grilled fish, roast chicken, or pan-fried halloumi; or toss the roasted veg with a cooked grain like barley or farro, add extra lime juice and lots of fresh herbs for a delicious and very portable salad.
