Okay, I’m finally getting back into cooking, I’ve been doing pretty well the last few days. I’m on a tight budget, but I figured $1.33 for a huge pack of corn tortillas wouldn’t break the bank. Everything else I had at home already. So…let’s make tacos! Preheat the oven to 425. You will also want to have some sort of bean dip on hand. I humbly recommend:
Or any bean dip of your choosing. I always just throw something together.
Slice three medium potatoes not quite all the way through, chop a couple carrots and as much onion as you want. Put everything in a baking dish and drizzle with oil of your choice – make sure there’s enough oil so you’ll be able to baste the veggies. Season with sea salt, black pepper, cumin, and chili powder. Cover with foil and bake 30 minutes.
After 30 minutes, remove foil and baste veggies with oil. Then place uncovered baking dish back in the oven for 15 – 20 minutes, or until veggies begin to brown.
I had four wonderful tacos and still had lots of the roasted veggies leftover because I used more of the sauteed veggies and mushrooms than I did potato & carrots. If the veggies are distributed evenly, you should be able to get 8 tacos (although the potatoes are great leftover!!!).
I don’t know why, but tacos are so satisfying…what are your favorite taco fillings?