ग्रीष्मकालीन वेजी टैकोस

Directions

1. Preheat your oven to 210°C (not fan-forced) and line your largest baking tray with compostable baking paper.

2. 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.
3. 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.
4. While the veggies are roasting, prepare your guacamole and any other accompaniments.
5. 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.
6. 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.
7. 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!
8. 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.
9. 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. 😊