potatoes & peppers & veggies
these are like a regular taco’s super cool vegan cousin. double the carbs and heavy on peppers, the roasted veggies make up for what you miss out on in meat. well, kind of. it’s spicy potatoes in tortillas, how bad can that be?
serves about 4
for the potatoes and peppers
1 lb. yellow potatoes –any potato will do but a good yukon gold works great here
2 poblano peppers
1 small sweet onion
2 cloves garlic, minced
1 tbsp. olive oil
1 tsp. each garlic powder, onion powder, smoked paprika, salt
1/4 tsp. each cumin, cayenne pepper
serve with shredded cabbage, cilantro, and pickled onions
cut the potatoes, peppers, and onions into medium-sized pieces. a large dice, if you will. for the cauliflower, cut into small pieces for optimal roasting
toss everything in the olive oil and seasonings, then roast at 425 for about 30 minutes, tossing half way through. squeeze with fresh lime and toss with garlic after removing from the oven.