SPICY VEG TACOS WITH AVOCADO
You've heard me talk about veggie-based tacos before. But why not try again with more evergreen vegetables? These spicy tacos are naturally vegan and gluten-free—but you can ALWAYS add cheese. This is a safe space.
All you have to do is toss all the veggies in olive oil, cumin, paprika, cayenne, chili flakes, and a little sea salt to taste. I also minced up some garlic and threw that on the sheet pan for more depth of flavor (plus, who doesn't love garlic?).
Heat up your corn tortillas in the skillet for crispiness (and to keep them warm!). Throw on whatever toppings you're feeling—pico, homemade salsa, sliced avocado, chihuahua cheese.
brussels sprouts, halved
1 can chickpeas, rinsed, patted dry, and skins removed
spices: cayenne pepper, paprika, cumin, chili flakes, garlic, sea salt
optional: cheese, avocado, salsa
1. toss all veggies and chickpeas in olive oil and spices. i did this in batches to make coating easier.
2. spread out on sheetpan and roast 22-25 minutes at 400ºF, rotating pan and stirring halfway through.
3. heat up tortillas in skillet and prepare toppings. assemble tacos right after you take the veggies out of the oven!