Roasted Veggie & Mushroom Tacos

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:

Bean Dip #3
Bean Dip #2
Tahini Bean Dip

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.

Everything should be nice and tender. Meanwhile…

Heat some oil in a pan, and cook onion, bell pepper, shiitake mushrooms, and fresh garlic. I simply seasoned mine with salt & pepper. Stir occasionally until veggies are soft.

I like to scooch the veggies over to one side of the pan and cook my tortillas in the oil, a minute or two on each side.

While the tortillas are heating, add a squeeze or two or three of lime juice to the veggies. 1/2 to 1 whole lime should do it.

Now, spread some bean dip on the tortillas, and arrange veggies on one half. I added a bit of Frank’s Red Hot Sauce to one, and Just Mayo brand Srircha mayo to another.

Fold like so.

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?

0 thoughts on “Roasted Veggie & Mushroom Tacos

    • Oh, did a certain American just introduce you to them? 🙂 I love beans in tacos, too! In Mexico they add a lot of things you don’t really see here in the States (everything gets Americanized over here, like putting lettuce in Greek salad). I think potatoes and carrots are actually some of the more traditional fillings. Unless I dreamed it….

  1. This is great! I think I am making these tonight for the fam. I still have some hard toco shells left too that may be kind of fun with this. You are soooooo creative. Thank God for you my GF!!

    • Aww, thanks! I’m so glad we met here!! The hard taco shells will taste great with this recipe, too. You could even use the same ingredients to make burritos. It’s good to be versatile 🙂

  2. You didn’t dream it! I’ve noticed that authentic Mexican restaurants use potatoes & carrots. I remember a wonderful plate of bean enchiladas I got once at Margarita’s in Holland, Michigan, and there were grilled potatoes & grilled carrot slices all over the plate! It was so yummy! I remember Little Mexico in GR used to have potatoes & carrots in their Mexican rice. Too bad they’re gone.

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