It’s all about taco night in the Crystal kitchen! We’re making a delicious selection of our favourite tacos, with plenty of roasted vegetables and black beans to give us a whole host of delicious benefits. Best of all, there’s this Jalapeño Cilantro Sauce that we can’t wait to try – it’s the perfect way to spice up our lives, on any day of the week!
Prep Time: 25 minutes
Cook Time: 25 minutes
Yield: 4 to 6 servings
- 370 g / 1 medium sweet potato, peeled and cubed into 1/2 in (1 cm) pieces
- 9 g / 1 1/2 tsp salt, divided
- 6 g / 1 1/2 tsp chili powder
- 4 g / 1 tsp black pepper, divided
- 2 g / 2 tsp chopped fresh oregano (or substitute 1 g / 1 tsp dried oregano)
- 71 g / 5 tbsp Crystal margarine, divided
- 350 g / 2 small zucchini, diced into 1/2 in (1 cm) pieces
- 173 g / 1 cup frozen corn kernels
- 170 g / 1 cup canned black beans, rinsed and drained
- 135 g / 1 small red onion, diced (about 1 cup)
- 100 g / 3 large jalapenos, diced
- 23 g / 1/4 cup sliced green onions (about 4)
- 12 g / 3 cloves garlic, minced
- 2 g / 1/2 tsp cumin
- 45 g / 3/4 cup cilantro leaves, packed
- 60 ml / 1/4 cup lime juice
- 12 six inch (15 cm) corn tortillas
- crumbled queso fresco or feta cheese
- avocado slices
- sour cream
- chopped tomato
- lime wedges
- Preheat oven to 425°F (220ºC). Line a large-rimmed baking sheet with parchment paper or aluminum foil.
- Place the sweet potato, 1 teaspoon (6 grams) salt, chili powder and 1/2 teaspoon (2 grams) pepper in a large bowl. Melt 3 tablespoons (42 grams) of Crystal margarine and drizzle over the sweet potato mixture; toss to combine.
- Arrange in a single layer on the prepared baking sheet and bake for 10 minutes.
- Remove and add the zucchini, corn, black beans and onion. Using a spatula, flip the sweet potatoes and stir to combine with the other vegetables. Return to oven for 15 minutes.
- While the vegetables are roasting, heat 2 tablespoons (28 grams) of Crystal margarine in a skillet over medium heat. Add the jalapenos and sautée for 5 minutes.
- Add the green onions, garlic, cumin and remaining 1/2 teaspoon (2 grams) pepper; sautée for 3 minutes.
- Place in a blender or the bowl of a food processor fitted with the metal blade. Add the cilantro, lime juice and 1/2 teaspoon (3 grams) salt. Blend until smooth, scraping down the sides of the blender or bowl as necessary.
- Wrap tortillas in foil and place in the oven until warmed, about 6 to 8 minutes.
- Serve warm roasted vegetables in tortillas alongside jalapeño cilantro sauce and top with desired garnishes.
- Removing the stems and seeds from inside the jalapeños before chopping will create a milder version of the Jalapeño Cilantro Sauce, if desired.