Tex-mex veggie tacos with fresh tomato salsa & chipotle mayonnaise recipe
Ingredients - 1 large Sweet Potato - 1 small Butternut Squash - 1 red Bell Peppers - 2 Corn - 4 tbsp Olive Oil - 2 Garlic - 1 tbsp Paprika - 1 tbsp freshly
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Cooking tools:
- Microplane
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Measuring spoon
- Colander
- Mixing bowl
- Spoon
- Serving platter
Ingredients
- Sweet Potato: 1 large
- Butternut Squash: 1 small
- Bell Peppers: 1 red
- Corn: 2
- Olive Oil: 4 tbsp
- Garlic: 2
- Paprika: 1 tbsp
- Rosemary: 1 tbsp freshly chopped
- Kidney Beans: 14-oz (1 x 400-g) can red
- Taco Shells: 8 crunchy
- Parsley: a small bunch of freshly chopped
- Tomatoes: 7 oz (200 g) cherry
- Red Onion: 1 small
- Lime Juice: 1
- Coriander: a small bunch of freshly chopped
- Mint: a handful of fresh
- Chipotle Paste: 2 tsp
- Mayonnaise: 1 quantity egg-free
- Iceberg Lettuce: 2 handfuls of shredded
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