Veggie Tacos with Cotija Crusted Tortillas
WHAT YOU NEED
- 2 large sweet potatoes, peeled and cut into ½ inch cubes
- 3 Tbsp olive oil, divided
- 1 tsp each: chili powder, garlic powder, kosher salt, paprika, and black pepper
- 1 medium red onion cut into 1/2 inch-thick slices
- 2 large zucchinis, cut into 1/2 inch pieces
- 1 medium red bell pepper, seeded and sliced into 1/2 inch pieces
- 15 oz can black beans, drained and rinsed
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 2 Tbsp. fresh lime juice divided
- 8 corn or flour tortillas
- 1/3 cup Cacique Grated Cotija Cheese
- 1/4 cup Cacique Crema Mexicana
HOW TO MAKE IT
- Combine chili powder, garlic powder, salt, paprika, and pepper in a small bowl.
- Peel and cut sweet potatoes, place in a large bowl with 1 tbsp spice mixture and 1 tbs oil. Toss to coat.
- Cut other veggies into bite-sized pieces and place in the large bowl with remaining spices and oil. Toss to coat.
- Preheat the oven to 425º F.
- Place sweet potatoes on a baking sheet in a single layer.
- Roast for about 25 minutes or until soft.
- After about 10 minutes, stir the sweet potatoes and add the remaining vegetables to the baking sheet. Return to the oven and cook for another 15 minutes.
- Remove from the oven when the sweet potatoes and zucchini are fork tender. Add 1 tbs of fresh lime juice, stirring to coat. While the vegetables are cooking mix the crema Mexicana with juice of half of a lime and whisk to combine.
- To assemble tacos:
To make cotija tortillas, heat a nonstick skillet on sprinkle about 1/4 cup of grated cotija in a circle, roughly the size of your tortilla. Allow the cheese to melt and brown slightly (about 1 minute), then place a corn tortilla on top, pressing down firmly. Once the cheese is fully browned and crispy, flip the tortilla to brown the other side briefly (about 30 seconds). - Divide veggie filling among tortillas and top with crema and crumbled queso fresco or cotija and fresh chopped cilantro.
