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Roasted Vegetable Tacos

 
One serving costs about $2.6 One serving costs about $2.6

$2.60 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

5 vegetarian,gluten-free,gluten free,lacto ovo vegetarian lunch,main course,main dish,dinner Mexican
spoonacular Score:80%

Spoonacular Score: 80%

 

The recipe Roasted Vegetable Tacos is ready in roughly 45 minutes and is definitely a tremendous gluten free and lacto ovo vegetarian option for lovers of Mexican food. One portion of this dish contains about 15g of protein, 25g of fat, and a total of 410 calories. For $2.6 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 5. Head to the store and pick up ear corn, chicken stock, pasilla chile, and a few other things to make it today. It is brought to you by spoonacular user da37. If you like this recipe, take a look at these similar recipes: Roasted Vegetable Tacos, Roasted Vegetable Tacos, and Roasted-Vegetable Tacos.

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Tacos. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Fess Parker Santa Rita Hills Pinot Noir. It has 4.2 out of 5 stars and a bottle costs about 29 dollars.

Fess Parker Santa Rita Hills Pinot Noir

Aromas of black cherry, forest floor, lavendar, raspberry, graham cracker, rose petal, and vanilla. Flavors of bing cherry, red currant, cranberry, earth, cacao, mineral.

» Get this wine on Wine.com

Ingredients

Servings:
1 Tbsp
1 Tbsp apple cider vinegar
apple cider vinegar
some
some avocado
avocado
1 can
1 can canned black beans
canned black beans
4 Tbsps
4 Tbsps chicken stock
chicken stock
1 Tbsp
1 Tbsp chili powder
chili powder
1 tsp
1 tsp cumin
cumin
1
1  cooked ear corn
cooked ear corn
some
some goat cheese
goat cheese
some
some green onion
green onion
1 Tbsp
1 Tbsp olive oil
olive oil
1 tsp
1 tsp paprika
paprika
1
1  pasilla chile
pasilla chile
1
1  red bell pepper
red bell pepper
0.5
0.5  red onion
red onion
1 tsp
1 tsp salt
salt
1 small
1 small sweet potato
sweet potato
1 Tbsp apple cider vinegar
1 Tbsp
apple cider vinegar
some avocado
some
avocado
1 can canned black beans
1 can
canned black beans
4 Tbsps chicken stock
4 Tbsps
chicken stock
1 Tbsp chili powder
1 Tbsp
chili powder
1 tsp cumin
1 tsp
cumin
1  cooked ear corn
1
cooked ear corn
some goat cheese
some
goat cheese
some green onion
some
green onion
1 Tbsp olive oil
1 Tbsp
olive oil
1 tsp paprika
1 tsp
paprika
1  pasilla chile
1
pasilla chile
1  red bell pepper
1
red bell pepper
0.5  red onion
0.5
red onion
1 tsp salt
1 tsp
salt
1 small sweet potato
1 small
sweet potato

Equipment

casserole dish
casserole dish
sauce pan
sauce pan
oven
oven
knife
knife
bowl
bowl
casserole dish
casserole dish
sauce pan
sauce pan
oven
oven
knife
knife
bowl
bowl


Instructions

  1. Preheat the oven to 375 degrees. In a casserole dish, add the chopped sweet potato, pasilla pepper, bell pepper and onion. In a small bowl, combine the chicken stock, oil and vinegar. Mix to combine and pour evenly over the vegetables. Sprinkle the chili powder, cumin, paprika, and salt over the veggies and stir. Bake in for 30 minutes. Remove the casserole dish from the oven, stir everything well, increase oven heat to 400 and bake 7 to 10 more minutes. Remove from oven and allow to cool slightly.
  2. While the vegetables are roasting in the oven, you can cook the corn by boiling it in hot water for 5 to 7 minutes or grilling it. Carefully remove the kernels with a sharp knife. Heat the black beans in a sauce pan. Chop the goat cheese.
  3. Heat your favorite tortillas, place desired amount of ingredients in the tortillas and add extra goodies such as guacamole, salsa and green onion if desire

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.60
Ingredient
1 tablespoon apple cider vinegar
some avocado
1 can canned black beans
4 tablespoons chicken stock
1 tablespoon chili powder
1 teaspoon cumin
1 cooked ear corn
some goat cheese
some green onion
1 tablespoon olive oil
1 teaspoon paprika
1 pasilla chile
1 red bell pepper
½ red onion
1 small sweet potato
Price
$0.06
$3.73
$0.76
$0.19
$0.34
$0.13
$0.83
$5.04
$0.20
$0.17
$0.10
$0.22
$0.60
$0.18
$0.43
$12.98

Tips

Health Tips

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Avocados are one of the "clean fifteen", so you don't have to buy them organic if you don't want to spend the extra dough.

Cooking Tips

  • If you're buying an avocado to use for dinner tonight, make sure you choose a ripe one! Find an avocado that is soft enough to press your fingertips into. If it's too firm, it's not ripe. If it's almost smooshy, it's too ripe. The perfect avocado can be hard to find in stores, so you might have to buy your avocados in advance and ripen them at home. To speed up the ripening process, put the avocados in a paper bag with an apple or banana. It really works!

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • get more cooking tips

Green Tips

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

Disclaimer

Nutritional Information

Quickview
409 Calories
14g Protein
25g Total Fat
36g Carbs
47% Health Score
Limit These
Calories
409
20%

Fat
25g
39%

  Saturated Fat
7g
44%

Carbohydrates
36g
12%

  Sugar
5g
6%

Cholesterol
14mg
5%

Sodium
974mg
42%

Get Enough Of These
Protein
14g
30%

Vitamin A
6164IU
123%

Fiber
15g
63%

Vitamin C
46mg
57%

Folate
167µg
42%

Vitamin K
39µg
38%

Copper
0.67mg
34%

Vitamin B6
0.65mg
32%

Potassium
1067mg
30%

Manganese
0.59mg
30%

Vitamin B2
0.48mg
28%

Phosphorus
275mg
28%

Vitamin E
3mg
25%

Iron
4mg
22%

Vitamin B5
2mg
22%

Magnesium
88mg
22%

Vitamin B1
0.29mg
19%

Vitamin B3
3mg
18%

Zinc
1mg
12%

Calcium
112mg
11%

Selenium
3µg
5%

covered percent of daily need

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