Roasted Summer Veg Tacos with Green Goddess Dressing
We’ve got your next night in sorted, thanks to the Mexican food maestros at Wahaca and the aces at All Dressed Up. We’ve all teamed up to create a truly tasty taco night recipe recipe, perfect for an easy, delicious dinner in.
For the roasted veg: We love a mix of sweet carrots, soft roasted leeks and juicy tomatoes but nearly all veg from your Oddbox would work too.
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Servings: 4
Ingredients:
3 leeks (sliced)
4 carrots (cut into rounds)
200 g cherry tomatoes (halved)
1 tsp Coriander Seeds
½ tsp Cumin
2 garlic cloves (crushed)
1 lemon
fresh coriander
Chilli (finely sliced)
400 g Tinned Cannellini Beans (drained)
15 Small soft corn tortillas
2 tbsp olive oil
3 tbsp vegetable oil
Recipe:
Heat the oven to 200C/180C fan/gas mark 6. In a large bowl, mix the oil, vinegar, chipotle, sugar, coriander seeds, cumin and salt together. Toss through the chopped veg until well coated.
Spread onto a baking tray and roast for 20–25 minutes, until softened and slightly charred around the edges.
Meanwhile, make the bean purée by blending or mashing the beans with the garlic, olive oil and lemon or lime juice. Season to taste.
Warm the tortillas in a dry frying pan for a few seconds on each side.
To serve, spread a spoonful of bean purée onto each tortilla, pile on the roasted veg, then drizzle generously with Green Goddess dressing. Finish with coriander and sliced chillies.
