Roasted Vegetable and Black Bean Tacos with Jalapeño Cilantro Sauce

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

Ingredients

  • 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

Garnishes (optional):

  • crumbled queso fresco or feta cheese
  • avocado slices
  • sour cream
  • chopped tomato
  • salsa
  • lime wedges

Directions

  1. Preheat oven to 425°F (220ºC). Line a large-rimmed baking sheet with parchment paper or aluminum foil.
  2. 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.
  3. Arrange in a single layer on the prepared baking sheet and bake for 10 minutes.
  4. 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.
  5. 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.
  6. Add the green onions, garlic, cumin and remaining 1/2 teaspoon (2 grams) pepper; sautée for 3 minutes.
  7. 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.
  8. Wrap tortillas in foil and place in the oven until warmed, about 6 to 8 minutes.
  9. Serve warm roasted vegetables in tortillas alongside jalapeño cilantro sauce and top with desired garnishes.

Chef’s Tips:

  • Removing the stems and seeds from inside the jalapeños before chopping will create a milder version of the Jalapeño Cilantro Sauce, if desired.

Leave a reply