Most of the time, when I make Mexican food, I make my own tortillas. It’s super easy, I swear! But, sometimes I just want a crispy taco shell that comes in a box from the grocery store. It’s all about what you put in your taco anyway. As the title implies, these are my winter tacos. My summer tacos are all about vine-ripened tomatoes, sweet corn, and homemade salsa with a dozen tomatillos. But, winter is not the best time for any of these ingredients. Instead, I turn to root vegetables, and the brightness of lime and cilantro. Accompanied by a Brown Spanish rice, this is the most colorful, and most delicious winter meal.
2 tablespoons olive oil
1 red bell pepper de-ribbed, seeded, and sliced into 1/4” strips
1 onion halved and sliced finely
1 carrot sliced diagonally into 1/4” slices
1 sweet potatoes halved and sliced into 1/4” slices
1 zucchini sliced into 1/4” slices
1 tablespoon chili powder
1 teaspoon ground cumin
1 can refried black beans
1 cup shredded purple cabbage
1 cup shredded carrots
1/4 cup cilantro chopped
Juice of 1/2 lime
Salt and pepper to taste
Heat the oven to 375ยบ. Place all the vegetables in an oven proof dish in a single layer. Drizzle with olive oil, sprinkle with chili powder, cumin, salt, and pepper. Bake for 20 to 30 minutes or until all the vegetables are tender.
Combine the cabbage, shredded carrots and cilantro in a small bowl. Add the lime juice and a sprinkling of salt, and toss to combine.
Scoop the beans into a small sauce pan. Heat until smooth and warm.
Place the taco shells on a baking sheet and heat in the oven until hot to the touch, 2 to 3 minutes.
Spoon 2 to 3 tablespoons of black beans into a taco shell. Add 1/3 cup of the roasted vegetables. Top with the cabbage slaw for a crisp finish. I also added a fresh salsa from my local grocer. Try not to moan as you bite into these amazing tacos!
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