Summer Veggie Tacos
Hands up who loves Taco Tuesday - or tacos on any day for that matter?!
Mexican food just has that way of bringing out the fiesta in us: it’s always colourful, zesty and fun.
This taco filling is packed with deliciously healthy summer veg, tossed with melted OMGhee and spices, then roasted to perfection before being piled into soft tortillas.
This is laid back summer eating at its best, perfect for barbeques and long evenings when we’re all still in holiday mode, even if we’re back at work.
Any leftover veg mixture will keep in the fridge for up to 3 days, to make the quickest lunch or repeat dinner.
Summer Veggie Tacos
OMGhee
4
20 minutes
30 minutes
420
Mexican
Hands up who loves Taco Tuesday - or tacos on any day for that matter?!
Mexican food just has that way of bringing out the fiesta in us: it’s always colourful, zesty and fun.
This taco filling is packed with deliciously healthy summer veg, tossed with melted OMGhee and spices, then roasted to perfection before being piled into soft tortillas.
This is laid back summer eating at its best, perfect for barbeques and long evenings when we’re all still in holiday mode, even if we’re back at work.
Any leftover veg mixture will keep in the fridge for up to 3 days, to make the quickest lunch or repeat dinner.
Ingredients
- 2 Cobs of sweetcorn, kernels removed (or use 2 cups / 275g frozen or canned corn)
- 1 small sweet potato (about 175g), cut into 1cm dice
- 2 small zucchini (about 225g), halved lengthways and cut into chunky pieces)
- 1 small red capsicum (about 180g), halved, seeds removed and cut into strips
- 1 large red onion, peeled, halved and cut into thin wedges
- 1 punnet (250g) cherry tomatoes, halved
- 1 can (400g) organic black beans, drained and rinsed
2 Tablespoons OMGhee, melted
- 1-2 Tablespoons Mexican spice mix or taco seasoning, to taste (see tips below to make your own)
- Salt flakes, to taste
- ½ lime
- 8 corn or wheat tortillas
- To Serve - choose any you like, or use them all for a true fiesta!
- Guacamole (use your favourite recipe)
- Cheese - Grated tasty cheese or crumbled feta cheese
- Red onion, sliced into half moons
- Sliced avocado
- Fresh coriander, roughly chopped
- 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. 😊
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