Vegetarian tacos with roasted vegetables (refried beans optional)
1 medium-large sweet potato* (about 12 ounces)
1/2 head cauliflower* (about 12 ounces)
1 1/2 teaspoons oil
3/4 teaspoon salt
1/2 teaspoon whole cumin seeds (or 1/4 teaspoon ground)
1/4 teaspoon black pepper
1 batch Pico de gallo
8 corn tortillas
1 chipotle en adobo*
1/4 cup sour cream or Mexican crema
1 small clove garlic, minced
1/4 teaspoon salt
1–2 teaspoons lime juice (from lime used above)
Set oven to 425ºF
Peel and/or scrub sweet potato and cut into cubes about 1/2 inch on all sides. Toss with 1/2 teaspoon of oil and half the salt/pepper/cumin. Spread onto a baking sheet in a single layer.
Rinse the cauliflower and cut into large florets. Toss with remaining oil and seasonings. Spread onto baking sheet in a single layer.
Zest about 1 teaspoon of lime zest over the vegetables.
Roast 15-20 minutes until tender and browned.
Meanwhile, prep the pico de gallo and avocado. Warm the tortillas and keep warm.
Make the sauce: Combine all sauce ingredients in a blender and puree. Season with 1-2 teaspoons of lime juice.
Make tacos with roasted vegetables, sauce and toppings.
*Use carrots or butternut squash instead of sweet potato. Use broccoli or Brussels sprouts instead of cauliflower
*Chipotle en adobo are smoked jalapeños (chipotles) soaked in a sweet-and-sour sauce and are easy to find now. Look in the Mexican foods aisle of your store. They are sold in small cans. After opening, transfer remaining chiles and sauce into a small jar for longer storage in the fridge.