It is easy to get into a rut with Taco Tuesday or Meatless Monday. Here is a fresh, vegetarian option that is full of flavor, including our fan favorite spice blend - Chipotle & Honey. With a base of sweet potatoes, black beans, corn, peppers and onion, these tacos are topped with a honey dressing, fresh salsa, and Chipotle & Honey mayo. Even my picky eater loves them!

Roasted Veggie Tacos with Chipotle Honey Mayo

Servings

4

Ingredients

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    • 2 Sweet potatoes, peeled and cut into 1” cubes

    • 2 Tbsp Calicutts Chipotle & Honey Spice Blend

    • 1 Green pepper, seeded and cut into strips or 1” pieces
    • 1 Red pepper, seeded and cut into strips or 1” pieces
    • 1 15 oz can Black beans
    • 1 C Yellow corn, frozen
    • Olive Oil

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    • 3 Tbsp Lime Juice
    • 2 Tbsp Cilantro
    • 3 Tbsp Honey

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    • 2 C Cherry tomatoes, halved

    • ¼ C Cilantro

    • ½ Onion, minced

    • 1 Tbsp Lime Juice

    • 2 tsp Calicutts Fire Salt Blend

    • 1 Tbsp Apple Cider Vinegar
    • 1 Tbsp Olive Oil

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    • ¼ C Mayo

    • 1 Tbsp Calicutts Chipotle & Honey Spice Blend

    • 2 tsp Lime juice

    • Guacamole, optional

    • Taco shells or rice, optional

    Directions

    1. Preheat oven to 425 degrees.

    2. On a baking sheet lined with parchment paper, spread out the sweet potatoes and drizzle with olive oil and Calicutts Chipotle & Honey Spice Blend. Place in the oven for 20 minutes.

    3. After 20 minutes, add the remaining roasted veggie ingredients to the baking sheet drizzle with a little bit more olive oil and return to the oven and continue to bake until the sweet potatoes soften.

    4. While the vegetables are roasting, in a medium bowl, prep your salsa by mixing together all of the salsa ingredients.

    5. Same with the Chipotle Aioli, in a small bowl, whisk together all of the aioli ingredients.

    6. Also, whisk together the dressing ingredients in a small bowl.

    7. When roasted veggies are ready, remove from oven and drizzle with dressing. Serve with salsa and aioli. These are great with a little guacamole on taco shells or over rice. Enjoy!