Crystal Margarine Recipes
Prep: 30 min
Servings: 4-6
Roasted vegetable and black bean tacos are the star of 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 lot of protein and fibre. Garnishing our vegetarian tacos with queso fresco, avocado, lime wedges, and salsa guarantee them to hit the spot. 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!
ingredients
Roasted Vegetable and Black Bean Tacos
1
medium sweet potato, peeled and cubed into 1/2" (1 cm) pieces
1 1/2 tsp
salt, divided
1 tsp
black pepper
2 tsp
chopped fresh oregano (or substitute 1 tsp dried oregano)
3 tbsp
Crystal Margarine, divided
2
small zucchini, diced into 1/2" (1 cm) pieces
1 cup
frozen corn kernels
1 cup
canned black beans, rinsed and drained
1
small red onion, diced (about 1 cup)
Jalapeño Cilantro Sauce
2 tbsp
Crystal Margarine
3 large
jalapeños, diced
1/4 cup
sliced green onions (about 4)
3
cloves garlic, minced
1/2 tsp
cumin
3/4 cup
cilantro leaves, packed
1/4 cup
lime juice
12
6" (15 cm) corn tortillas
Garnishes
crumbled queso fresco (or feta cheese)
avocado slices
sour cream
chopped tomato
salsa
lime wedges
directions
Preheat oven to 425°F (220ºC). Line a large-rimmed baking sheet with parchment paper or aluminum foil.
Place the sweet potato, 1 teaspoon salt, chili powder and 1/2 teaspoon pepper in a large bowl. Melt 3 tablespoons 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 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 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 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 and black beans in tortillas alongside jalapeño cilantro sauce and top with desired garnishes.
Chef’s Tip:
- Removing the stems and seeds from inside the jalapeños before chopping will create a milder version of the Jalapeño Cilantro Sauce, if desired.
