Roasted Veggie Tacos
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.
Ingredients
- 2 to 3 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
- 1/2 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
Instructions
- Preheat 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.
