Let’s do taco night!
Origins of Tacos
Who exactly invented the taco? It’s still a bit of a mystery! But a professor who has spent much time researching the topic theorizes that tacos were invented by Mexican silver miners in the 18th century. (source) Tacos became popular throughout Mexico and were introduced to the US by Mexican immigrants in the 19th century. This plant-based version is veggie heavy, but is inspired by the concept of wrapping delicious ingredients in a corn tortilla. Swoon!
How to Make Vegetable Tacos
This easy recipe requires just 30 minutes and includes so many delicious, wholesome ingredients. For my vegetables, I was craving hearty ones, so I went for delicata squash, cauliflower, potatoes, and carrots (not pictured) seasoned with simple spices and roasted until tender. While that’s happening, make your sauce. I LOVE this chimichurri-inspired Magic Green Sauce as a topper for things like Grilled Vegetable Skewers and Roasted Vegetable Salads, as a simple dip with chips or vegetables, and now – on tacos. The herby, savory, acidic flavor pairs perfectly with sweet roasted vegetables. I hope you all LOVE these tacos! They’re: Easy to makeSeasonally versatileBIG on flavorIncredibly healthySatisfying& Super delicious This would make the perfect weeknight meal when you’re craving something comforting and flavorful yet healthy. These would be delicious as it, but they would also pair nicely with my Quinoa Black Bean Taco Cups, Mexican Quinoa Salad with Orange Lime Dressing, or Mexican Pinto Beans From Scratch. And if you’re in need of a little extra, try serving these with my Easy Red Salsa, Garlicky Guacamole and Plantain Chips, and Ginger Beer Margaritas! Plus, check out 14 (more) Vegan Dishes for Mexican Night. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
