Spiced Winter Veg Tacos
A dark rooty adaptation of a taco for the British winter. We’ve given you an easy route but, if you have more time, you can try making crispier tacos by carefully hanging the tortillas over the oven shelf slats, in an arch shape and baking them for approx. 5 mins, until golden brown. We used 4 tortillas, but use more if you have a larger appetite.
Ingredients
- 2 carrots (purple ones would be ideal), cut into 2cm chunks
- 1 parsnip , cut into 2cm chunks
- 1 red onion, peeled and cut into wedges
- 2 limes
- 2 tbsp tahini
- ¼ tsp chilli flakes – add to taste
- 1 tin kidney or black beans, drained
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp smoked paprika
- ½ tsp ground coriander
- 100g curly kale, roughly torn
- 4 flour or corn tortillas
- 2 handfuls of finely shredded cabbage - red ideally
- 40g whole toasted hazelnuts, coarsely chopped
- small bunch of coriander or parsley, finely chopped
- olive oil
- salt & pepper
Method
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Step 1
Preheat your oven to 190˚C/Gas 5. Toss the carrots, parsnip, and onion in a roasting tin with enough oil to coat. Season. Roast for 20 mins.
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Step 2
Meanwhile, finely zest 1 lime into a small bowl and squeeze in the juice, too. Use a fork to mix it with the tahini as best you can, then add 3-4 tbsp of water to make a spoonable dressing. Season with a pinch of salt and add a pinch of chilli flakes (to your taste for heat).
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Step 3
After 20 mins, toss the beans and spices with the roasting veg and a splash more oil. Roast for approx. 15 more mins, until the veg is tender, while you continue.
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Step 4
Spread the kale leaves on a baking tray. Pour a scant amount of oil into the palm of your hand then use it to rub the kale leaves. Bake for 5 mins until crispy and colouring (keep a good eye on them), then transfer to a plate, sprinkle with a little salt. Set aside.
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Step 5
In a large dry frying pan, warm each tortilla on one side until starting to colour, then transfer to a plate under a clean tea towel to keep warm. When all done, fill the tortillas with the roasted veg, , crispy kale, cabbage, hazelnuts, coriander, tahini dressing and a few extra chilli flakes, if you like. Serve with wedges of extra lime.