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By Chef Linda
Have you ever stopped to ask what the difference is between a taco and a fajita? I was considering what to call this recipe "Veggie Fajitas" or "Veggie Tacos" and decided it was time to get schooled. The terms "fajita" and "taco" are often used interchangeably, but after a little research, it seems that “fajitas” is the name for the cut of meat that specifically comes from a cow. These strips of meat are often served with grilled onions, peppers, rice, beans and a soft tortilla so you can make a taco. So essentially you can have fajitas become tacos, but you can’t have tacos become fajitas if that makes any sense. Now that we've got that straightened out, time to kick the "fajitas" to the curb and replace with a kinder cut.
Portobello mushrooms cut into strips are the perfect substitution for healthy, cruelty-free fajitas. Roasted in the oven, portobellos are rich and hearty, and work well with any variety of vegetables in a taco. The prep is simple and it involves a little slicing and dicing, but with just a few herbs and spices, these Roasted Veggie Tacos are fun to make and eat. Sweet potatoes work well, and because they have so many health benefits, I try to work them into several meals a week. Cauliflower may seem unusual here, but the texture, color and taste complement the heavier portobello, and when it's roasted, it gets crispy and sweet. Cauliflower is a favorite, not just for its taste, but because its anti-cancer, anti-inflammatory and detox properties. I roasted the vegetables in the oven but grilling them in a grill pan will give you a delicious, smoky flavor. Try drizzling the finished tacos with Avocado Cilantro Sauce.
And just so you know, authentic Mexican tacos are only served with soft tortillas (flour or corn). Hard shell tacos mainly exist in the US and sources say the concept of deep frying the corn tortilla was introduced by the fast-food industry. Of course it was.
Ingredients
2 large portobello mushrooms, stem removed, cut into 1/4-inch strips
3 large sweet potatoes, peeled, cut into 1-inch cubes
2 red bell peppers, stemmed and seeded, cut into 1/4-inch strips
½ head cauliflower, cut into florets
Olive oil
1 tablespoon dried oregano
1 tablespoon dried chili powder
2 teaspoons ground cumin
Salt and pepper
Package of tortillas
Optional Toppings
Vegan sour cream
Guacamole
Salsa
Chopped tomatoes
Chopped cilantro
Directions
1Preheat oven to 400°F. Line two baking trays with parchment paper. Place all the vegetables in a single layer on the baking trays. Drizzle with oil. Sprinkle with oregano, chili powder, cumin and salt and pepper. Place trays in the oven and roast until vegetables start to turn golden brown and are tender when pierced with a fork. Remove from oven and place each type of vegetable in a separate bowl. Serve with tortillas and let everyone make their own.
Roasted Veggie Tacos
DifficultyEasyCook Time25 mins
YIELDS
4 to 6 servings
INGREDIENTS
2 large portobello mushrooms, stem removed, cut into 1/4-inch strips
3 large sweet potatoes, peeled, cut into 1-inch cubes
2 red bell peppers, stemmed and seeded, cut into 1/4-inch strips
½ head cauliflower, cut into florets
Olive oil
1 tablespoon dried oregano
1 tablespoon dried chili powder
2 teaspoons ground cumin
Salt and pepper
Package of tortillas
Optional Toppings
Vegan sour cream
Guacamole
Salsa
Chopped tomatoes
Chopped cilantro
DIRECTIONS
1Preheat oven to 400°F. Line two baking trays with parchment paper. Place all the vegetables in a single layer on the baking trays. Drizzle with oil. Sprinkle with oregano, chili powder, cumin and salt and pepper. Place trays in the oven and roast until vegetables start to turn golden brown and are tender when pierced with a fork. Remove from oven and place each type of vegetable in a separate bowl. Serve with tortillas and let everyone make their own.
