Roasted Vegetable Tacos
3-4 stalks of Red Dog Farm celery
1/2 lb. of Red Dog Farm peppers
1 medium yellow onion
2 orange carrots
2 Tbls. of oil
2 cups of black or pinto beans, drained
2 tsp. cumin
1 tsp. salt
1 tsp. paprika
6 ounces of Cotija cheese, crumbled
1/2 lb. Red Dog Farm chopped tomatoes
1/2 cup of chopped cilantro
12 small tortillas (4″), corn or flour
Sour cream and hot sauce (optional)
Preheat oven to 375 degrees. Cut the celery diagonally into 3/4″ pieces. Julienne the carrots into 1/4″ strips and the onion and pepper into 1/2″ strips. Toss the vegetables with the oil and roast on a baking sheet until all have soften and begun to slightly brown (about 30-40 minutes). Stir occasionally so all cook evenly.
While these are cooking, heat your beans in a pot with a touch of water or oil and the cumin, salt and paprika. Chop your tomatoes and cilantro. Heat your tortillas in a heavy bottomed pan.
To prepare, lay out the tortillas. Place, one spoonful of beans and one spoonful of roasted veggies on each tortilla. Top with the cheese, tomatoes and cilantro. Serve warm with the optional sour cream and hot sauce!