ROASTED VEGGIE TACOS

Prep time 10 minutes. Cook time 20 minutes.

INGREDIENTS.

• 2 portobello mushrooms.
• 6 stalks of asparagus.
• 1/2 Yukon gold potato.
• 2 tomatoes.
• 1 cup of raw baby spinach.
• 1 lime.
• 1/2 teaspoon salt.
• 1/2 tablespoon black pepper.
• 1/4 white onion.
• 1/2 teaspoon of chipotle seasoning.
• 1 tablespoon of green chile. (Tomatillo salsa is a good substitute.
• 1 table spoon of red chile sauce.
• Canola oil spray.
• 4 corn tortillas.

COOKING INSTRUCTIONS.

• Preheat oven to 400 degrees.
• Dice mushrooms, potato, asparagus into 1 inch pieces.
• Cover a 16×9 baking sheet with aluminum foil. Spray a thin layer of canola oil before placing vegetables on the tray.
• Once the oven is ready, season and put the vegetables in the oven for 20 minutes.
• With 5 minutes of roasting time left. On the stove top in a medium pan. Warm up the corn tortillas 2 at a time til they are warm and toasted but still bendable.
• Pull vegetables out of the oven.
• On a plate stack 2 corn tortillas on each other so they’re sturdy enough to hold the toppings. Then put your raw spinach on the bottom, add roasted vegetables on top, sprinkle chopped onions for garnish, add lime juice and both sauces.
• Grab napkins and enjoy!

My article often contains affiliate links. All products are ones I like. If you choose to buy one of these items through the link provided, I will receive a small commission at no extra cost to you. All proceeds help support the blog.