Ingredients
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1 large Sweet Potato
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1 small Butternut Squash
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1 red Bell Peppers
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2 Corn
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4 tbsp Olive Oil
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2 Garlic
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1 tbsp Paprika
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1 tbsp freshly chopped Rosemary
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14-oz (1 x 400-g) can red Kidney Beans
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8 crunchy Taco Shells
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a small bunch of freshly chopped Parsley
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For the Tomato Salsa
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7 oz (200 g) cherry Tomatoes
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1 small Red Onion
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1 Lime Juice
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a small bunch of freshly chopped Coriander
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a handful of fresh Mint
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For the Chipotle Mayonnaise
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2 tsp Chipotle Paste
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1 quantity egg-free Mayonnaise
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2 handfuls of shredded Iceberg Lettuce
Directions
This dish is a riot of colour, flavours and textures. You could fill the tacos before you serve them, but it creates such a lovely, relaxed dining experience when you lay everything out so that everyone can dive in and fill their own.
Steps
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1
Done
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Preheat the oven to 190˚C (375˚F) Gas 5. Scatter the sweet potato, butternut squash and (bell) pepper over the base of a large sheet pan. Stand the corn cobs/ears on a board and remove the corn using a sharp knife and a downward motion. Scatter the sweetcorn/corn kernels over the vegetables in the pan. Drizzle everything with the olive oil, sprinkle in the grated garlic, paprika and freshly chopped rosemary. Transfer to the oven and roast for about 25 minutes, until the sweet potato and squash are soft. |
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2
Done
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Remove the pan from the oven. Drain and rinse the kidney beans and add to the vegetables, then push everything up the pan slightly, so that you can tuck the taco shells across one end. Return the pan to the oven for about 3–4 minutes, until the tacos are crisp and the beans are heated through. Stir the chopped parsley into the vegetables. |
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3
Done
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For the tomato salsa, coarsely chop the tomatoes and put them into a bowl. Peel and thinly slice the onion and stir it into the tomatoes. Squeeze in the lime juice and add the coriander/cilantro and torn mint leaves. |
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4
Done
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For the chipotle mayonnaise, mix the chipotle paste and mayonnaise together. |
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5
Done
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Place a little shredded lettuce into the base of each taco, pile with the vegetable mix and some salsa, then drizzle with a little chipotle mayonnaise or lay everything out on a platter and invite everyone to fill their own. |
