Wow that is a mouthful! As you know I love mexican food! Many of you have already tried the zucchini tacos and taco salad and I have loved them. Here is another taco recipe, we found this one in Oprah magazine. Of course we modified it our liking. We had this last week and everyone loved it. But really anything would taste good with chipotle “sour cream” on it :)
stuff you will need:
2 cups – corn
2 tbsp olive oil
2 tbsp line juice (fresh squeezed)
line wedges (just to make it look good)
2 tsp ground cumin
½ tsp ground pepper
2 bell peppers thinly sliced (red, yellow and green mixed)
1 large red onion sliced
1 ½ smoked paprika (I could not find that so I just used regular and we are still alive)
2 cups thinly sliced green cabbage
1 cup cilantro chopped
2 tbsp distilled white vinegar
2 avocados chopped
1 bunch radishes (6 – 8) thinly sliced
¾ cup plain greek yogurt
2 canned chipolte peppers in adobo (diced)
8 spelt tortillas (or whole grain – Ezekiel)
what to do with the stuff:
- Preheat oven to 425.
- In a large bowl, toss together corn, 1 tbsp olive oil, lime juice, 1 tsp cumin, ¼ tsp black pepper, bell peppers and onion, and then spread on large baking sheet.
- In a second bowl, toss together 1 tbsp olive oil, paprika, and black beans, and then spread on second baking sheet
- Put veggies in oven for about 40 min. Add beans in oven for the last 20 min.
- While baking. In a medium bowl, toss together cabbage, cilantro, vinegar, sugar, avocado, radishes, and ¼ tsp black pepper. Set aside.
- In a small bowl, stir together greek yogurt, chipotle peppers.
- Wrap tortillas in foil, and place in oven for a few minutes to warm. Scoop roasted vegetables onto tortillas top with cabbage salad, “sour cream”, and beans. Garnish with lime wedges and serve.
