Roasted Vegetable Tacos

What IS the difference between a taco and a burrito? Is it just the size? Is it the ingredients? Is it the fold?

Is it possible to put the same ingredients in BOTH? Can I do that and still call one a taco and one a burrito? And further more, if I take two similar size tortillas and fold one in half, but one in pocket shape, does that affect what the folded “item” can be called?

Apparently I have watched way too many episodes of “Curb Your Enthusiasm.” Eesh.

These can really be constructed from a variety of vegetables. I happened to have radishes and red pepper on hand. But, there are other combos out there, like: Zucchini and Tomatoes. Or Corn, Basil, and… Blueberries! (Similar to a recipe that I found here.) The possibilities are endless.

Roasted Vegetable Tacos
Roasted Vegetable Tacos

Roasted Vegetable Tacos

1 cup roughly chopped radishes
1/2 cup chopped red pepper
1/4 cup chopped red onion
3 cloves of fresh garlic, cut in half or thirds
2 teaspoons olive oil
1/2 cup cooked white kidney beans (or cannelini)
Roasted garlic cashew cheese
salt and pepper, to taste
4 Tortillas, warmed until flexible, think: gymnast

Directions: Heat oven to 425 degrees. In a roasting pan, combine: oil, pepper, radishes, garlic, and onion. Season with salt and pepper. Stir until mixed well. AND, roast until veggies are slightly browned. (Around 30 minutes). Upon roasting completion, stir in cooked beans. Cover until ready to assemble tacos.

A few Side Notes:

  • No need to cover veggies as they roast.
  • Actual oven temperatures may (and will) vary (despite what the knob says), so… cooking times will too. Roasting could take as little as 25 minutes or up to 45.
  • Other oils to try (instead of olive oil): avocado oil, coconut oil, or other high-heat oil.

While your vegetables are roasting, make the “cheese.” (at end of post)

Oh, soo good. I had some leftover and used it instead of pizza sauce. And lost all control and ate some with a spoon. It was worth it.

*Time lapse*

Once you’ve made the cheese, or whatever you want to call it, you’re ready to make the INEVITABLE TACO. Like Stay Puft from Ghostbusters, only tastier.

TACO ASSEMBLAGE: spread a thin layer of Roasted Garlic Cashew Cheese (what!?!) onto each warmed tortilla. Next, top EACH (arg, repetition) tortilla with 1/4 of the veggie mixture. Fold in a taco shape (or, into a crane – origami style) and eat.

Makes: 4 tortillas (if they’re large-ish. If you stick with fajita-size tortillas, this makes around 8.)

Roasted Vegetables
Roasted Vegetables
Roasted Vegetable Tacos
Roasted Vegetable Tacos
Roasted Vegetable Tacos
Roasted Vegetable Tacos

Roasted Garlic Cashew Cheese

3/4 cup raw cashews
1 Tablespoon roasted garlic, completely obliterated (or – SMASHED)
2 Tablespoons nutritional yeast (for a more cheesy flavor – add more! Increase by small amounts, though – like, 1 teaspoon at a time.)
1 teaspoon ground chia seeds (optional)
1/4 cup water
salt and pepper, to taste

Directions: blend cashews, garlic, nutritional yeast, salt and pepper, and 1 tablespoon water until smooth. If it seems too thick, add additional tablespoon of water (ONE TEASPOON at a time) to thin it out a bit. Spread on warmed tortillas and top with roasted vegetables.


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