Vege Taco’s: Meatless Mondays
Course: DinnerCuisine: MexicanDifficulty: Easy4
servings15
minutes45
minutesThis is an easy way to eat vegetarian. We are not vegetarians but this dish always goes over well. How can it not: roasted mix of vegetables, black beans, rice, cabbage, cheese, avocado, sliced tomatoes, salsa, and tortillas. When you have all the add ons, it makes everything so good. I marinate all the vegetables and let them roast almost caramelize so they have great flavor and texture.
Ingredients
1/3 cup avocado oil
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon smoky paprika
1/2 teaspoon Mexican dried oregano
1/2-1 teaspoon cumin
Kosher salt
2 lg cauliflowers, cut into the florets
3 bell peppers, stemmed and seeded and sliced thin
2 red onions, cut into thin wedges
1/2 cup sour cream or plain yogurt
2 cups finely sliced or shredded red or white or both cabbage
1 red onion, thinly sliced
3 Tablespoons lime juice
1 bunch cilantro, chopped
Corn or flour tortillas, warmed for serving
Sliced avocado, salsa, Mexican rice, and black beans
Directions
- Preheat oven to Roast 425. Line two rimmed baking sheets with parchment . Set aside.
- In a large bowl, toss the vegetables with the oil and all the spices with a pinch or two of salt. Toss everything and then evenly turn out vegetables onto prepared sheets. Place in oven and roast for 30-40 minutes. The vegetables should be golden in color.
- In a small bowl, mix the sour cream with 1 tablespoon lime juice, 1/2 teaspoon salt and a pinch of cumin. Refrigerate until ready to serve.
- Toss cabbage with onion, 1/4 cup cilantro 1/2 teaspoon salt, and remaining 2 tablespoons lime juice. Set aside and leave at room temperature until ready to use.
- Make the beans, rice and warm the tortillas. Set out sliced avocado or guacamole and salsa.
- On warmed plates, spread the sour cream then the cabbage and then the roasted vegetables. Serve with a garnish of cilantro. Serve with black beans and Mexican rice.
