Roasted Autumn Vegetable Tacos
These roasted autumn vegetable tacos bring together the earthy flavors of the season with a Mexican twist. Simple yet satisfying, they highlight the natural sweetness of root vegetables, complemented by a zesty salsa. A great way to enjoy a wholesome, colorful meal that's easy to prepare.
Ingredients
- Butternut squash, peeled and cubed
- Red bell pepper, sliced
- Red onion, sliced
- Olive oil
- Smoked paprika
- Ground cumin
- Salt
- Freshly ground black pepper
- Corn tortillas
- Queso fresco, crumbled
- Fresh cilantro, chopped
- Lime, cut into wedges
Method
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the butternut squash, red bell pepper, and red onion. Drizzle with olive oil, then sprinkle with smoked paprika, ground cumin, salt, and pepper. Toss to coat the vegetables evenly.
- Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes until tender and slightly caramelized, stirring halfway through.
- Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.
- Assemble the tacos by dividing the roasted vegetables among the tortillas. Top with crumbled queso fresco and chopped cilantro.
- Serve immediately with lime wedges on the side for squeezing over the top.