Roasted Vegetable Street Tacos
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Mexican
Serves: 6 servings
Ingredients
  • 2 medium sweet potatoes, peeled and cut into ¾-inch pieces (about 1 pound)
  • 1 (8 ounce) package mushrooms, coarsely chopped (about 3 cups)
  • 2 cups chopped cauliflower
  • 2 tablespoons olive oil
  • 2 teaspoons dairy-free taco seasoning mix (with lower sodium amount)
  • 1 cup low fat refried black beans
  • 2 tablespoons hemp hearts
  • 12 street taco size lower carb whole wheat tortillas (or tortillas of choice, can use gluten-free)
  • 1 jalapeño pepper, chopped
  • ½ large avocado, peeled, pitted and chopped
  • ½ small red onion, chopped
  • 2 cups chopped butter lettuce
  • 12 cilantro sprigs, for garnish (optional)
Instructions
  1. Preheat your oven to 400°F, and line a rimmed baking pan with parchment paper.
  2. In a medium bowl, toss together the sweet potato, mushrooms, cauliflower, oil, and taco seasoning.
  3. Spread the seasoned vegetables in a single layer in your prepared pan.
  4. Roast the vegetables for 35 minutes or until golden brown and tender.
  5. Cook the black beans, hemp hearts, and 2 tablespoons water in a small saucepan over medium-low heat for 5 minutes or until heated through, stirring occasionally.
  6. Spread the tortillas with the bean mixture; top with the sweet potato mixture, jalapeño, avocado, onion and lettuce. Serve the tacos garnished with cilantro, if desired.
Nutrition Information
Serving size: 2 tacos Calories: 280 Fat: 11g Saturated fat: 2g Carbohydrates: 48g Sugar: 7g Sodium: 566mg Fiber: 22g Protein: 13g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/roasted-vegetable-street-tacos