VEGGIE TACOS + TOMATILLO SALSA

VEGGIE TACOS + TOMATILLO SALSA

Roasted Veggie Tacos with a Roasted Tomatillo Salsa

Roasted vegetables are my favorite right now. Throw them in some tacos and you’ve got yourself a delicious and healthy meal. The Tomatillo Salsa is super quick and easy to make. So much better than the store-bought kind. These tacos are stuffed with zucchini, broccoli, red onion, corn, black beans, and my favorite.. garbanzo beans!

riley yahr mixed and measured food blog roasted tomatillo salsa

riley yahr mixed and measured food blog roasted tomatillo salsa

riley yahr mixed and measured food blog roasted vegetable salsa

riley yahr mixed and measured food blog roasted vegetable salsa

riley yahr mixed and measured food blog roasted vegetable salsa

riley yahr mixed and measured food blog roasted vegetable salsa

riley yahr mixed and measured food blog roasted vegetable salsa

Ingredients

For the roasted tomatillo salsa:

  • 8 large tomatillos, husks removed
  • 5 garlic cloves
  • 1/3 cup cilantro
  • 1-2 jalapeños, top chopped off
  • 1 tbsp lime juice
  • salt and pepper to taste

 

For the tacos:

  • 1 zucchini, chopped
  • 1 head of broccoli, chopped
  • 1/2 large red onion, cut into slices
  • 1 can black beans, drained and rinsed
  • 1 can garbanzo beans, drained and rinsed
  • 1 cup frozen corn
  • 3 tbsp oil
  • 2 tsp chilli powder
  • 2 tsp paprika
  • 1/2 cayenne pepper
  • 1/2 tsp cumin
  • salt and pepper to taste
  • Corn tortillas
  • Toppings of choice such as avocado, lime, radish

Directions

For the roasted tomatillo salsa:

  1. Preheat broiler.
  2. Place the tomatillos, jalapeños and garlic cloves on a baking sheet and broil for about 10 minutes, until slightly charred. Keep an eye on them.
  3. Remove from oven and let cool slightly.
  4. Add to a food processor, or strong blender, with the cilantro, lime juice, salt and pepper and puree everything together.
  5. Store in the fridge until ready to use.

For the tacos:

  1. Preheat oven to 450° Fahrenheit.
  2. Place all of the chopped veggies, beans and corn on a large baking sheet.
  3. Add the oil, spices, salt and pepper. Toss to combine.
  4. Bake for about 40 minutes.
  5. Heat corn tortillas and assemble the tacos.
  6. Top with the tomatillo salsa and any other toppings like avocado of course!

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