Description
Autumn Harvest Tacos with Roasted Vegetables are a delightful way to embrace the flavors of fall, featuring roasted sweet potatoes, bell peppers, and creamy avocado.
Ingredients
- Corn tortillas: 8 small, soft tortillas
- Sweet potatoes: 2 medium, peeled and diced
- Bell peppers: 2 (one red and one yellow), diced
- Red onion: 1 medium, sliced
- Black beans: 1 can (15 oz), drained and rinsed
- Avocado: 1 large, sliced
- Fresh cilantro: 1/4 cup, chopped
- Lime juice: 2 tablespoons (freshly squeezed)
- Olive oil: 2 tablespoons
- Ground cumin: 1 teaspoon
- Chili powder: 1 teaspoon
- Salt: to taste
- Pepper: to taste
Instructions
- Prepare the vegetables by peeling and dicing the sweet potatoes, slicing the bell peppers, and red onion. Place them in a large mixing bowl.
- Drizzle olive oil over the vegetables and sprinkle with ground cumin, chili powder, salt, and pepper. Toss to coat.
- Spread the seasoned vegetables in a single layer on a baking sheet and roast in a preheated oven at 425°F (220°C) for 25-30 minutes, stirring halfway through.
- Warm the corn tortillas in a dry skillet or oven.
- Assemble the tacos by adding roasted veggies, black beans, and avocado slices to each tortilla.
- Top with lime juice and chopped cilantro, and serve immediately with extra lime wedges.
Notes
- Use seasonal vegetables for the best flavor.
- Warm tortillas enhance the taco experience.
- Customize toppings to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Autumn Harvest Tacos, Roasted Vegetables, Fall Recipes, Vegetarian Tacos